Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 12/12/24. See terms.
Join now
Photo of Spiced pork ragu by WW

Spiced pork ragu

12
Points®
Total Time
2 hr 20 min
Prep
20 min
Cook
2 hr
Serves
6
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Green salad of mixed lettuce, cucumber, sliced green shallots and green capsicum, drizzled with 1 tablespoon each of extra-virgin olive oil and white wine vinegar.Pork neck is also called pork scotch fillet. It is available from butchers and most supermarkets.

You might like

You might like