Chilli Pork

chilli pork

Chilli Pork

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Servings: 4
Calories: 688


  • 2 lb boneless pork shoulder
  • 4 tbsp flour
  • 2 tsp chilli powder
  • 2 garlic cloves very finely chopped salt
  • 2 oz butter
  • 1 tbsp olive oil
  • 1 lb ripe tomatoes blanched, skinned, seeded and coarsely chopped
  • 3 oz pine nuts
  • 5 floz soured cream
  • 2 celery stalks thinly sliced


  • Heat the oven to 170°C (325°F) gas 3.
  • in a bowl, combine the flour, chilli powder, very finely chopped garlic and a good pinch of salt.
  • Cut the pork into 25 mm (1 in) cubes, discarding any excess fat or gristle. Add the pork to the spiced flour and toss to coat well.
  • Heat 25 g (1 oz) butter and the olive oil in a flameproof casserole. When foaming subsides, add enough pork cubes to cover the base of the casserole and brown thoroughly on all sides over a steady, moderate heat. Remove the browned pork to a plate and brown the remaining pork. When all the meat is browned, return it to the casserole.
  • Cover the pork with the chopped tomatoes and season with more salt if necessary. Cover the casserole and bake for about 1 1/2 hours in the oven.
  • When the pork is tender, melt the remaining butter in a small frying-pan and saute the pine nuts until golden.
  • Add the soured cream and the sliced celery to the pork. Heat gently, stirring, until well mixed. Add the pine nuts, correct the seasoning and serve immediately.
Calories: 688 kcal
Carbohydrates: 15 g
Protein: 57 g
Fat: 45g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 186 mg
Sodium: 278 mg
Potassium: 1347 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 1841 IU
Vitamin C: 17 mg
Calcium: 83 mg
Iron: 4 mg
Ingredients Pork, Shoulder of Pork
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