Coriander potato cakes with mango chutney
Herby patties with a fresh green salad and fruity relish - a thrifty and healthy supper for two that can be easily doubled
Slow cooker Goan pulled pork
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp olive oil
- 1 large onionhalved and sliced
- 1 garlic bulbcloves peeled
- thumb-sized piece gingershredded into very thin matchsticks
- 1 tbsp ground cumin
- 2 tbsp smoked paprika
- 2 tbsp ground coriander
- ½-1 tsp cayenne pepper(depending on how hot you like it)
- 225ml cider vinegar
- 2kg boneless porkleg or shoulder
For the salad
To serve
- 12 warm chapatisor small wraps
- chunky cucumber raita(see goes well with) and mango chutney
Nutrition: per serving
- kcal529
- fat24g
- saturates7g
- carbs11g
- sugars9g
- fibre7g
- protein65g
- salt1.1g
Method
step 1
Heat the oil in a large frying pan. Fry the onion, garlic and ginger for about 10 mins. Stir in the spices, pour in the vinegar and stir well. Tip into the slow cooker (we used a 6.5-litre model) and add 1 tsp salt and about 20 turns of a black pepper mill. Add the pork joint, turn in the mixture to coat it, then arrange it in the pot so it is rind-side down. Cover and cook on low for 7-8 hrs.
step 2
Meanwhile, make the salad. Mix the carrot with the onion, tomato and coriander, then toss just before serving with the lemon juice and oil.
step 3
Remove the rind and fat from the pork and skim all the fat from the juices, then shred the meat into the juices. To serve, put some meat and salad on one side of a chapati, then top with the raita and chutney, fold over and eat with your hands.
