Recipe: Pork and kumara casserole
This is a simple, comforting dish that needs to be started a day ahead.
If I'm reheating it I like to leave the sauce rather wet, but if you do want to thicken it, you can do so with a slurry of cornflour and water.
If the pork belly comes with skin on, I often salt it overnight uncovered in the fridge and then turn it into crackling to serve alongside.
PORK & KUMARA CASSEROLE
Preparation 15 minutes plus salting time / Cooking 1 hour 40 minutes
1kg pork belly, skin removed
2 teaspoons sea salt
2 tablespoons olive oil
1 onion, finely chopped
1 stick celery, finely chopped
1 carrot, peeled, finely chopped
2 cloves garlic, finely chopped
½ teaspoon cumin seeds
Pinch of chilli flakes
Finely grated zest and juice of 1 orange
2 bay leaves
½ cup white wine
500ml chicken stock or water
600g (about 2 medium) kumara, peeled, cut into 2cm pieces
½ cup coriander leaves
Steamed rice to serve
Rub the pork with the salt and refrigerate overnight. Cut the pork into 2cm cubes.
Preheat the oven to 160°C. Heat 1 tablespoon of the olive oil in a frying pan, add the pork cubes and fry until golden. Transfer to an ovenproof casserole dish.
Heat the remaining oil in the frying pan, fry the onion, celery and carrot until soft, then add the garlic, cumin seeds, chilli flakes, orange zest and bay leaves. Cook for another minute or so then add the orange juice and wine and bring
to the boil. Add the stock or water and bring to the boil again, then remove from the heat and pour over the pork in the casserole dish, adding a little extra water if needed to just cover the pork. Put into the oven and cook for 1 hour.
Add the kumara to the casserole dish and cook for another 35-40 minutes or until the kumara is cooked.
Remove from the oven and add the chopped coriander.
If necessary, thicken the stew with a slurry of 1 teaspoon cornflour mixed with 1 tablespoon of water. Season to taste and serve with steamed rice.