Wednesday, 2 September 2015

Pork kokkinisto

I used to make this recipe with belly pork slices but they're too fatty for Slimming World so I adapted it to a lower fat version using lean diced pork from Morrisons. I found some 3p yellow sticker fresh basil in Tesco (basil doesn't always have to be Italian, right?) but dried would do just as well.

I adapted Jack Monroe's Pork Kokkinisto to match ingredients in my cupboard rather than go out to the shops (again) and spend more money! The original recipe uses wine which is too high syn so guessing this is a sweetish dish needing something acidic to counter the pork, I plumped for balsamic vinegar to replace the wine's flavour and stock to replace the wine's volume.

I like to serve this dish with rice but potatoes and some green beans work well too.

Pork kokkinisto

1 Pack of Lean Diced Pork
Fry Light
1 Onion (Sliced)
1 Tin Chopped Tomatoes
1 Tbsp Sweetener
2 Tbsp Balsamic Vinegar
1 Vegetable Stock Cube
300ml Boiling Water
Bay Leaf
Shake of Dried Parsley
Black Pepper
Handful of Fresh Basil

Heat a large frying pan, when heated spray with Fry Light and add the diced pork. Fry until all the edges of the meat are sealed and beginning to turn golden brown.

Reduce the heat and add the sliced onion, cook for a further 3-4 minutes so the onions release their flavour and soften.

Add the tomatoes and sweetener. Stir well.

Dissolve the stock cube in the boiling water then add to the tomato sauce. Stir in.

Add any dried herbs, a good grinding of black pepper and the balsamic vinegar, stir again.

Turn up the heat to bring back to a simmer then reduce the heat until the dish is blipping nicely.

Leave to simmer for 20 minutes.

Finally add the fresh basil and serve with potatoes or rice.

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