Citrus pork and black bean stew
Serves: 8
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Citrus pork and black bean stew
Inspired by the flavours of Cuban mojo pork, this is a batch-cook treasure. Freeze portions for future meals, or make up to four days ahead for your next dinner party
Serves: 8
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
580Kcal
Fat
15gr
Saturates
4gr
Carbs
45gr
Sugars
6gr
Fibre
5gr
Protein
62gr
Salt
1gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 3 tbsp vegetable oil
- 2kg boneless and skinless pork shoulder, cut into 5cm chunks
- 2 tbsp plain flour
- 2 onions, quartered
- 6 garlic cloves, peeled
- 1 green chilli, halved lengthways and seeds removed
- 2 tbsp ground cumin
- juice of 2 oranges
- juice of 2 limes
- ½ x 30g pack coriander, plus extra leaves to serve
- 1 tbsp Maggi liquid seasoning
- 1 tbsp runny honey
- 500ml chicken stock
- 1 bay leaf
- 3 x 400g tins black beans, drained and rinsed
To serve
- cooked white rice
- 1 avocado, thinly sliced
- 1 lime, cut into wedges
Step by step
- Preheat the oven to 170°C, fan 150°C, gas 3. Add the oil to a large casserole over a medium-high heat. Add the pork to a bowl, sprinkle over the flour and some salt and toss well to coat, then transfer to the casserole and cook, in batches, until deep golden-brown. Remove the pork and set aside. Add the onions, whole garlic cloves and green chilli and cook, stirring and scraping up any brownings in the pot (you may need to add a splash of water), for a few minutes until everything is lightly charred.
- Transfer the cooked veg to a blender, along with the cumin, orange and lime juice, coriander, liquid seasoning, honey and a pinch of salt. Blend until smooth. Add the pork back into the casserole, then pour in the blended mixture and the stock. Add the bay leaf and more seasoning, mix everything together, then cover with a lid, slightly ajar, and cook in the oven for 2½ hours, or until the pork is tender.
- Stir in the black beans then return the stew to the oven, uncovered, for a further 20 minutes. Remove the bay leaf. To serve, shred any larger pieces of pork with two forks, then spoon the stew into bowls with some rice, avocado, a lime wedge and coriander leaves.
