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Supper Club: Pulled pork chilli
The perfect Monday night supper - Miguel Barclay's easy, slow-cooked 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 crème fraîche – it plays an important part in balancing the flavours as it gives a fresh zing to a very earthy and hearty dish.
Pulled Pork Chilli
- 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
- 150ml water
- 200g kidney beans (from a 400g tin, drained)
- 1 tbsp crème fraîche
- a few thin slices of spring onion tips
- olive oil
- 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 1½ 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 crème fraîche and sliced spring onion tips.
Extracted from One Pound Meals by Miguel Barclay (Headline).