preparation time: 25 minutes
cooking time: 2½ hours
serves: 6
750g piece pork neck or shoulder
1 teaspoon olive oil
1 onion, chopped
1 red capsicum, chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground chilli
4 tablespoons tomato paste
2 cups (500mL) chicken stock
1 teaspoon dried oregano
400g can red kidney beans, rinsed and drained
tortillas (warm), to serve
sour cream, to serve
avocado, to serve
Sprout slaw
300g Brussels sprouts, very finely shredded
1/2 small red onion, finely sliced
1/4 cup chopped coriander
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon honey
2 tablespoons toasted pepitas
(see note, in box top right this page)
1. Preheat the oven to 150°C. Heat the olive oil in a flameproof casserole dish over high heat. Add the pork, and brown all over, then set aside on a plate.
2. Reduce the heat to medium and add the onion and capsicum. Cook for about 5 minutes or until soft. Stir in the crushed garlic, cumin, coriander and ground chilli and stir them in for about 30 seconds. Add the tomato paste and cook, stirring, for another 30 seconds, then stir in the stock and oregano.
3. Return the pork to the pan. Cover and place in the oven to cook for 21/2 hours, turning the pork once during cooking, until ‘falling apart’ tender. Use 2 forks to shred the meat. Return to the pan and stir in the kidney beans.
4. For the slaw, combine the shredded sprouts, onion and coriander in a bowl. Combine the lime juice, oil and honey in a small screwtop jar. Dip the base of the jar in hot water briefly to warm the honey and make it a bit runnier. Shake to combine then toss this dressing through the slaw, sprinkle with the pepitas, and serve with the chilli.
note: to toast the pepitas, spread them onto an oven tray and add to the oven for 3-5 minutes, until just lightly golden.
