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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is one of DH's favourite pork recipes. He found it on a supermarket recipe card and, if he had his way, he would cook it every week! He often adds more winter squash than the amount indicated. Ingredients:
1 lb diced tender pork (500g) |
1 tablespoon olive oil |
2 teaspoons grated ginger |
2 cloves garlic, peeled and crushed |
2 1/2 teaspoons ground coriander |
1 1/2 teaspoons ground cumin |
1 teaspoon ground paprika |
1 teaspoon asian sweet chili sauce |
8 ounces winter squash, thinly sliced,250 g (pumpkin) |
4 ounces spinach leaves, shredded roughly (100g) |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/2 cup chicken stock |
2 tablespoons chopped fresh cilantro |
Directions:
1. Preheat oven to 350F (180C).
2. Heat oil in a large skillet and stir-fry the diced pork in two batches until browned.
3. Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices.
4. Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well.
5. Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes.
6. Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary.
7. When the meat and squash are tender, stir through the fresh cilantro and serve with rice.
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