Pulled Pork Chilli
If you substitute minced beef for homemade pulled pork, you'll get the best chilli ever. And by slow-cooking the chilli, the flavour gets to develop for much longer; you'll certainly notice the difference. Don't be tempted to leave out the cr'me fra?che - it plays an important part in balancing the flavours as it gives a fresh zing to a very earthy and hearty dish.
To make 1 portion
2 pork belly slices (approx 150g total weight)
1 red onion, thickly sliced
1 garlic clove, sliced
1 tsp ground cumin
1 tsp paprika
1 tsp plain flour
200g chopped tomatoes (from a 400g tin)
1 beef stock cube
200g kidney beans (from a 400g tin, drained)
1 tbsp cr'me fra?che
a few thin slices of spring onion tips
salt and pepper
Start by seasoning and frying the pork belly slices in a saucepan with a splash of oil. When they are nicely browned, add the onion and then a few minutes later, the garlic. As the garlic just starts to brown, add the cumin, paprika and flour. Stir until all the flour disappears, then add the chopped tomatoes, crumble in the stock cube and add the water.
Simmer gently over a low heat for 1? hours with the lid on then, 10 minutes before serving, add the kidney beans and simmer with the lid off. If you find there's not enough liquid in the pan, add a splash more water.
Using two forks, tear the pork apart into chunks, then serve the chilli with a big dollop of cr'me fra?che and sliced spring onion tips.
Extracted from One Pound Meals by Miguel Barclay (Headline, approx €17.50).