Winter Pork Casserole

Serves 4

Prep Time: 20 minutes

Cooking Time: 1 hour

• 2 tbsp olive oil
• 500g (1 lb) pork fillet, cubed
• 2 cloves of garlis (minced)
• 1 tsp ground cinnamon
• 1 tsp ground corriander
• 1 tsp ground cumin
• 2.5 cm peice of fresh ginger, peeled and grated
• 400g (14 oz) can of mixed beans or chickpeas (drained)
• 1 red pepper (sliced)
• 300ml chicken stock
• 25g flaked almonds (toasted)
• Chopped flat-leaved parsley to garnish

1. Heat 1 tbsp oil in a casserole dish, add the pork and fry, in batches until brown all over.  Remove and set aside.  Add the remaining oil, then add the onion and cook for 10 minutes until softened.  Return the pork to the casserole, add the garlic, spices and ginger and cook for two more minutes.

2. Add the mixed beans, red pepper and stock.  Seasons well with saly and pepper, then stir and bring to a boil.  Reduce the deat to the lowest setting and simmer, sovered for 40 minutes, adding a little extra stock if it begins to look dry.  Check the seaoning and serve.

3. Sprinkle with the almonds and parsley and serve with brown basmati rice.

Rachel's Thoughts: Used this recipe to use up some random pork that I found in my freezer.  The falvors in this dish are really unique and quite enjoyable.

Source: Adapted from Good House Keeping.