Smoky rough cut pork chilli

 In Autumn, Ingredients, Meat, Poultry and Game, Pork/Ham, Recipes, Stews, Winter

I always enjoy when I’m asked to create recipes using Scottish produce, while we have many very traditional dishes in Scotland like stovies, and Scotch Broth, I generally think of the cuisine of Scotland being produce driven rather than flavour driven. Therefore it means that when cooking, the dishes can be as simple as mackerel straight out the sea pan-fried in butter, or as heady as a mutton biryani with saffron and sour plums, Scottish produce lends itself to accentuating the flavour and the quality.

Quality Meat Scotland asked me to come up with a Specially Selected Pork dish for their Recipe Finder, and to this end I thought of my rough cut smoky chilli. When it comes to spices my desert island spice pack would definitely contain smoked paprika, whether sweet or hot, it has the ability to lift a dish and I’m never without it. Add to the mix the richness of porter and you have a full bodied, smoky taste sensation. I make it with rough cut shoulder pork rather than mince as I like to get in amongst the meat and I feel it holds the flavour better. If you don’t fancy this then pork mice will do just as well but will cook a lot quicker.

Rough cut smoky pork chilli

600g pork shoulder roughly cut (½ cm dice)
400g tin chopped tomatoes
1 tsp cumin seeds
1″ cinnamon stick
1 tsp thyme leaves
150ml porter or stout
1 clove garlic finely chopped
1 red onion finely chopped
1 red chilli finely chopped
1 heaped tsp hot smoked paprika
½ tsp salt
400g tin red kidney beans

  • Roughly chop the pork shoulder, you can do this using a food processor but I prefer to do it by hand;
  • In a heavy based pan add all the ingredients except the kidney beans, stir to mix together then bring the liquid to the boil over a medium heat;
  • Once boiling reduce to a simmer on the lowest heat possible. Remove cinnamon and stir in the kidney beans after 1½ hours. If the pot starts to get a little dry add in a small glass of water and stir through;
  • Cook for 2-2½ hours until the meat is tender. Check for seasoning and serve with nachos, cheese and jalapenos, or tortillas, guacamole and sour cream.

 

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