Cuban pork with chickpeas and okra
11
Points®
Total time: 10 hr 25 min • Prep: 15 min • Cook: 3 hr 35 min • Serves: 4 • Difficulty: Easy
Citrus, tomatoes and dried fruit combine in this Cuban classic to create a Latin twist on sweet and sour pork.
Ingredients
Pork scotch roast, raw
500 g
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Dried oregano
1 tsp
Dried chilli flakes
½ tsp
Pepper
1 tsp, (black), ground
Chicken stock
1½ cup(s), (375ml)
Tomato(es)
2 medium, chopped
Tomato paste
2 tbs
Orange rind
1 tbs, (5cm-wide strip)
Freshly squeezed orange juice
½ cup(s), (125ml)
Lime juice
¼ tbs, (60ml)
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
Raisins
¼ cup(s), (35g)
Okra
200 g, halved lengthways
Baby spinach
5 cup(s), (150g)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook pork, stirring, for 5 minutes or until browned. Transfer to a plate.
2
Heat oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, oregano, chilli and pepper and cook, stirring, for 2 minutes or until fragrant.
3
Add stock, tomatoes, paste and 1 cup (250ml) water and bring to the boil. Place pork, rind, orange and lime juices, chickpeas, raisins and tomato mixture in a 4.5 litre (18-cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours).
4
Add okra and cook, uncovered, on high for 20 minutes (or low for 40 minutes) or until tender. Stir in spinach. Serve.
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