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Photo of Cuban pork with chickpeas and okra by WW

Cuban pork with chickpeas and okra

11
Points®
Total Time
10 hr 25 min
Prep
15 min
Cook
3 hr 35 min
Serves
4
Difficulty
Moderate
Citrus, tomatoes and dried fruit combine in this Cuban classic to create a Latin twist on sweet and sour pork.

Ingredients

Pork scotch roast, raw

500 g

Olive oil

1 tbs

Red onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Ground cumin

2 tsp

Dried oregano

1 tsp

Dried chilli flakes

½ tsp

Pepper

1 tsp, (black), ground

Chicken stock

1½ cup(s), (375ml)

Tomato(es)

2 medium, chopped

Tomato paste

2 tbs

Orange rind

1 tbs, (5cm-wide strip)

Freshly squeezed orange juice

½ cup(s), (125ml)

Lime juice

¼ tbs, (60ml)

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Raisins

¼ cup(s), (35g)

Okra

200 g, halved lengthways

Baby spinach

5 cup(s), (150g)

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook pork, stirring, for 5 minutes or until browned. Transfer to a plate.
  2. Heat oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, oregano, chilli and pepper and cook, stirring, for 2 minutes or until fragrant.
  3. Add stock, tomatoes, paste and 1 cup (250ml) water and bring to the boil. Place pork, rind, orange and lime juices, chickpeas, raisins and tomato mixture in a 4.5 litre (18-cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours).
  4. Add okra and cook, uncovered, on high for 20 minutes (or low for 40 minutes) or until tender. Stir in spinach. Serve.

Notes

SERVING SUGGESTION: Steamed long-grain white rice.TIP: You can use zucchini (diced) instead of okra.

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