Spiced Pork & Carlin (Black) Pea Chilli

Nigel Barden
12 minutes ago
2 min read

by Abby Allen & Rachel Lovell from Pipers Farm The Sustainable Meat Book (Kyle Books) Photography: Matt Austin

https://pipersfarm.com/collections/foodie-gifts-and-hampers/products/the-sustainable-meat-cookbook-recipes-wisdom-for-considered-carnivores

A spicy chilli that is just bursting full of flavour is sure to warm you up. Tender chunks of pork simmer in a spiced-tomato sauce with bursts of nutty peas. Each mouthful is packed full of savoury goodness and you'll be racing to go back for more. Either cook over a fire or on a stove.

Serves 4

Ingredients

500g native breed diced pork https://pipersfarm.com/products/saddleback-diced-pork

250g bacon lardons

1 can carlin peas, drained (Nigel says you can substitute with chickpeas)

2 tbsp Shawarma paste (see recipe below)

1L chicken stock

2 red onions, diced

2 cloves of garlic, crushed

A small bunch of marjoram (or any aromatic garden herb)

1 400g can chopped tomatoes

2 bay leaves

Sea salt & freshly ground black pepper

For the shawarma paste

1½ tbsp dark brown sugar

1 tbsp ground coriander

2 tsp ground cumin

1 tsp sea salt

1 tsp smoked paprika

1 tsp ground turmeric

½ tsp freshly ground black pepper

¼ tsp cinnamon

¼ tsp dried ginger

½ tsp chilli powder

5 medium garlic cloves, grated

3 tablespoons extra virgin olive oil

Method

In this recipe we have cooked on barbecue coals, however, you can easily substitute with your kitchen stove.

Spread a good amount of Sustainable Charcoal in the base of your BBQ. Using one or two of our Sustainable Firelighters, light the coals and leave them to turn grey with flecks of red embers.

To make the shawarma paste, add all the ingredients to a bowl and mix to a paste. You can store the shawarma paste in a sterilized ham jar in the fridge for 2 weeks.

Take a sturdy casserole dish and place it directly into the coals. Once the casserole dish is smoking hot, add the bacon lardons and fry until a good amount of bacon fat has been released and the lardons have become crisp and golden. At this point add the diced pork and fry for around 5-10 minutes until the pork has browned.

Add the onions, garlic and shawarma paste and gently fry for a further few minutes until the onion has started to soften. The spice mix will generously coat the meat and give off a wonderfully nutty scent. Next, into the dish go the tomatoes and half the stock, along with the bay leaves and marjoram.

Remove the casserole dish from the direct heat by hanging it using a chain over your BBQ. Gently simmer the pot over the heat for 1-2 hours, adding more stock when necessary. You will need to top up the charcoal to ensure you have a fairly consistent cooking heat.

Finally, add the carlin peas and simmer for a further 10 minutes.

Season to taste and serve in deep bowls either by itself or with tangy sour cream or why not roast some baking potatoes in the embers of the fire and load them with chilli and cheese.

Drinks tasted on air alongside the dish: