0.8kg pork shoulder steaks, cut into 3cm pieces or equivalent in vegetables
Salt and black pepper
4 tbsp olive oil
2 large onions, roughly chopped
4 garlic cloves, finely chopped
2 tbsp smoked sweet paprika
2 tbsp ground cumin
1.5 finely chopped smoked chipotle chilli soaked in boiling water
800ml tomato passata
60ml cider vinegar
45g soft brown sugar
2 x 400g tins pinto or black beans, drained and rinsed
1 red onion, chopped
2 avocados, sliced
A large handful of fresh coriander
A handful of cheese, grated
1 Season the pork with salt and pepper. Heat 1 tbsp of the olive oil in a large, heavy saucepan with a lid, over a medium-high heat. Brown the pork, in batches, for 1–2 minutes each side or until browned all over. Remove and set aside.
2 Reduce the heat to low, add remaining olive oil, onions and garlic, season with salt and pepper and cook until softened.
3 Add the spices and chipotle and cook for a few minutes. Add the passata, vinegar, sugar and pork. Add a good sprinkling of salt, cover with a lid and cook for 1 hour or until the pork is tender. Keep the heat low so the bottom doesn’t burn and stir every 15 minutes or so.
4 When the pork is fall-apart tender, add the drained beans and warm through. Serve in small bowls topped with the onion, avocado, coriander and cheese. If you want it to stretch to 8-10 people, serve it with rice.