Pork ragout with orange and chilli

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Cooking Instructions

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.