Spicy Mexican Pork

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This is one of ALstuDENTE’s favourite recipes. The rich, melt-in-your-mouth pork and the fragrant heat of the spices makes it a real treat – but it does take a while to prepare. Serve with rice or a bowl of tacos and bottles of beer with lime segments stuffed into the tops and a Mariachi band in the dining room.

Cost per student: £2 (€2.25)

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Preparation and Cooking time: 2 hours

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Ingredients (serves 4)
800g pork shoulder steaks, cut into bite-sized strips 
200g-tin of  sweetcorn
2 x 400g tins of kidney beans
4 tablespoons of oil
2 onions, peeled and chopped
2 cloves of garlic, finely chopped
2 tablespoons of paprika 
1 tablespoon of cumin 
1 tablespoon of hot chilli sauce or 3 teaspoons of chilli powder 
2 x 400g-tins crushed tomatoes or passata
50ml vinegar
50g sugar

Salt and pepper

A handful of chopped fresh coriander leaves

 

Equipment

Large saucepan or frying pan with lid

Dinner plate

 

1. Heat 2 tablespoons of olive oil in a large saucepan or frying pan over a medium-hot heat.

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2. Add pork and a pinch of salt and pepper and cook for 5 minutes, making sure all sides are cooked.

Remove pork and set aside on dinner plate. 

 

3. Add 2 more tablespoons of oil and fry onions and garlic for 6 minutes.

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4. Add paprika, cumin, hot chilli sauce, stir for 5 minutes before adding the tomatoes, vinegar, sugar and lastly the seared pork. 

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5. Cover with lid, turn heat to low and cook for 1 hour, 15 minutes stirring occasionally.

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6. Drain the sweetcorn and beans, add to the pan and cook for a further 20 minutes.

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7. Serve with a handful of chopped coriander.