1 tablespoon oil
350 g (12 oz) lean belly of pork, skinned, boned and cut into narrow strips
2 onions, sliced
2 carrots, sliced
2 teaspoons coriander seeds, crushed
8 oz (225 g) dried red kidney beans, soaked overnight and drained
1 pint (600 ml) boiling stock
salt and pepper
chopped parsley to garnish
350 g (12 oz) lean belly of pork, skinned, boned and cut into narrow strips
2 onions, sliced
2 carrots, sliced
2 teaspoons coriander seeds, crushed
8 oz (225 g) dried red kidney beans, soaked overnight and drained
1 pint (600 ml) boiling stock
salt and pepper
chopped parsley to garnish
method
1. Heat the oil in a frying pan and brown the pork strips on both sides.
2. Transfer them to a casserole.
3. Add the onions to the pan and fry until golden brown.
4. Drain off all the fat, then add the onions to the casserole with the carrots, coriander, beans, stock, salt and pepper.
5. Cover and cook in a preheated moderate oven 160°C (325°F) Gas mark 3 for 1 1/2 to 2 hours or until the meat and beans are very tender.
6. Spoon off any excess fat and serve garnished with parsley.
2. Transfer them to a casserole.
3. Add the onions to the pan and fry until golden brown.
4. Drain off all the fat, then add the onions to the casserole with the carrots, coriander, beans, stock, salt and pepper.
5. Cover and cook in a preheated moderate oven 160°C (325°F) Gas mark 3 for 1 1/2 to 2 hours or until the meat and beans are very tender.
6. Spoon off any excess fat and serve garnished with parsley.
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