portuguese pork
 
 

Lindsey Bareham

I’ve called this lazy summer stew Portuguese pork because it is made with some of the ingredients — garlic, onion, pork and fresh coriander — popular in Portuguese cooking. It could be served with crusty bread or rice but I usually add separately boiled new potatoes at the end of cooking.

serves 2, prep 15 min, cook 20 min

200g pork fillet
½ tsp ground cumin
1 lemon
1 large Spanish onion
3 tbsp olive oil
3 garlic cloves
1 small red chilli
½ chicken stock cube
large bunch of coriander (at least 50g)

Boil the kettle. Cut the pork into small kebab-size pieces. Place in a bowl and dust with cumin. Squeeze over half the lemon and toss. Halve, peel and finely chop the onion. Heat the olive oil in a pan large enough to accommodate the entire dish over a medium heat. Add the onion and a pinch salt and cook, stirring occasionally, until wilted and lightly coloured; about 10 min. Meanwhile, peel and chop the garlic. Split the chilli, scrape away the seeds and finely chop. Add garlic and chilli to the onions. Cook for a further 5 min, stirring every now and again.

Rinse the chickpeas. Scoop the pork out of its lemon bath, raise the heat slightly, and stir it into the onions. Stir constantly as the pork changes colour. Add the chickpeas, the stock cube and 250ml boiling water. Add the cumin lemon juice left behind in the bowl. Bring everything to the boil, simmer gently for 15 min, stir well, taste and season thoroughly (it will need it) with salt, pepper and lemon. Coarsely chop the coriander and stir into the stew just before serving.