Spiced pork ragu
12
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 2 hr • Serves: 6 • Difficulty: Easy
Ground cumin, coriander, and Mexican chilli give this slow-cooked pork ragu a deep, spicy flavour. Serve with brown rice and a green salad
Ingredients
Olive oil
2 tsp
Pork scotch roast, raw
800 g
Red capsicum
2 medium, coarsley chopped
Carrot(s)
2 medium, coarsley chopped
Brown onion
1 large, thinly sliced
Garlic
2 clove(s), thinly sliced
Ground cumin
2 tsp
Ground coriander
½ tsp
Chilli powder
½ tsp, (Mexican)
Chicken stock
2 cup(s)
Canned diced tomatoes
400 g
Fresh coriander
½ cup(s)
Cooked brown rice
3 cup(s), to serve
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Heat oil in a large saucepan over medium heat. Add pork and cook, turning, for 5 minutes or until browned. Transfer to a plate.
2
Add capsicum, carrot, onion and garlic to pan and cook, stirring, for 5 minutes or until tender. Add cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until fragrant.
3
Return pork to pan with stock and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 1 hour. Uncover and simmer, turning pork occasionally, for 45 minutes or until sauce has thickened. Transfer pork to a bowl. Using 2 forks, coarsely shred pork. Return pork to pan and stir through sauce.
4
Divide rice among plates and top with ragu. Sprinkle with coriander and serve with lime wedges.
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