zoom Slow-cooked pork with chilli and orange
  • Save to your scrapbook
  • Save to your scrapbook

    Slow-cooked pork with chilli and orange

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Slow-cooked pork with chilli and orange

    • Preparation time: 15 minutes
    • Cooking time: 2 hours 10 minutes
    • Total time: 2 hours 25 minutes

    Serves: 4


    1 dried ancho chilli
    2 tbsp olive oil
    1.25kg pork shoulder, cut into 6cm chunks (or 12 pigs’ cheeks*)
    3 red onions, 2 roughly chopped and 1 finely sliced
    5 garlic cloves, roughly chopped
    2 Waitrose Cooks’ Ingredients Unwaxed Limes, juice
    pinch dried oregano
    1 cinnamon stick
    1 clove
    5 allspice berries, crushed
    1 tsp cumin seeds
    2 bay leaves
    1½ tbsp chipotle paste
    1 tbsp Cirio Double Concentrated Tomato Purée
    2 tsp light brown soft sugar
    20ml cider vinegar
    1 orange, 2 strips pared zest, juice of all
    500ml fresh chicken stock
    4 tbsp soured cream
    4 tortillas
    handful fresh coriander

    *selected stores


    1. Put the chilli in a bowl and cover with 250ml just-boiled water for 15 minutes (weigh it down so it’s submerged).

    2. Meanwhile, warm the oil over a medium heat in an ovenproof casserole with a lid. Season the pork with a little salt and, once the oil is hot, brown in batches. Lift the pork out of the pan and set aside, turn the heat down to low and add the chopped onions, garlic and a big pinch of salt, scraping up any sticky bits (add a tiny splash of water if they’re stubborn). Gently fry for 10 minutes, until soft.

    3. Meanwhile, prepare the pickled onions. Put the finely sliced red onion in a small bowl and add the lime juice, oregano and a pinch of salt. Set aside, tossing occasionally.

    4. Once the onions and garlic are soft, add the spices and bay to the pan, cook for 1-2 minutes, then add the chipotle paste, tomato purée, sugar, vinegar, orange zest and juice, and stock. Bring everything to a gentle simmer. Drain the chilli, reserving the soaking liquid. Discard the stem and seeds and place in a blender or small food processor with the soaking liquid; blend to a wet paste. Add to the pan along with the pork and return to a simmer for 1 hour with the lid on.

    5. Remove the lid and simmer for a fi nal 45 minutes. The pork should be completely falling apart and the sauce reduced (simmer a little longer if not). Check the seasoning, then serve with the pickled onion, soured cream, warm tortillas and coriander.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue


    Average user rating

    4 stars