Slow-cooked pork, apricot and tamarind stew
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- vegetable oil
- 2 large onionsdiced
- 800g pork shoulderdiced into chunks roughly about 4cm
- 2 heaped tsp ground coriander
- 1 heaped tsp ground cinnamon
- 1 heaped tsp ground turmeric
- 3 tbsp tamarind sauce or paste
- 3 tbsp honey
- 200g dried apricots
- a small bunch corianderroughly chopped
- 50g flaked almondstoasted
Nutrition: per serving
- kcal377low
- fat12.6g
- saturates2.2g
- carbs32.2g
- sugars29.6g
- fibre5.6g
- protein30.8g
- salt0.3g
Method
step 1
Heat a large saucepan over a medium heat. Drizzle enough oil to cover the base, add the onions and fry them until they begin to brown slightly around the edges.
step 2
Add the pork to the pan and stir the meat into the onions, ensuring you keep the meat moving, so it gets sealed but doesn’t stew or colour too much.
step 3
Add the spices to the pan and stir, coating the meat well, then add the tamarind paste and honey and stir well. Pour just enough water from a boiling kettle to cover the ingredients and reduce the heat to low, cover and simmer for 2 hours, stirring every so often to stop it sticking.
step 4
After the initial cooking time is up, add the apricots, stir well and top up with a little more water to cover the pork again, if needed. Season if you like then allow to cook for 30 minutes, or until the pork is tender and melt-in-the-mouth, stir in the fresh coriander, top with flaked almonds and serve with flatbreads, pittas or basmati rice.
