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Pork ragout with orange and chilli

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Pork ragout with orange and chilli

8 – 10 hours

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Pork ragout with orange and chilli

By Phillippa Cheifitz

Serves 6 – 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 8 – 10 hours

Ingredients

1 kg boneless pork neck
Zest and juice of 3 oranges
1 onion, chopped
2-3 cloves garlic, crushed
1-2 fresh red chillies, split
1 teaspoon ground cumin
1 teaspoon ground coriander
1 bay leaf
2-3 cups chicken stock
Salt and black pepper
a hadfull of basil or coriander leaves

For serving:

bow-shaped pasta

Method

Place the ingredients in an oiled heavy casserole just large enough to fit snugly.
Cover with 2 sheets of oiled greaseproof paper and a tight-fitting lid.
Bake at 100°C for 8 – 10 hours or until meltingly tender.
Remove the meat. Using 2 forks, shred the meat, discarding any fat. Keep warm.
Skim off any fat from the surface of the cooking liquids, then reduce over a high heat by half.
Blend until smooth. Mix with the shredded pork and a handful of herbs.
Spoon over pasta.