Spicy Pork and Apricots

Apricots have a natural affinity with pork and add a sweetness to the sauce. Some plain boiled or steamed rice and a fresh green vegetable is all that is needed to complete the meal.

Serves 2

1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
1.5 ml/¼ tsp crushed dried chilli flakes or a pinch of chilli powder
2.5 ml/½ tsp grated fresh root ginger or bottled ginger
2.5 ml/½ tsp cumin seeds (optional)
100 ml/3½ fl oz/scant ½ cup very hot (not boiling) vegetable stock
225 g/8 oz pork tenderloin or fillet
75 g/3 oz/½ cup ready-to-eat dried apricots
100 ml/3½ fl oz/scant ½ cup passata (sieved tomatoes)
Salt and freshly ground black pepper
15 ml/1 tbsp fresh or frozen chopped coriander (cilantro)

1. Put the onion, garlic, chilli, ginger and cumin seeds, if using, in the ceramic cooking pot. Pour in the stock, cover with the lid and switch on the slow cooker to Low. Leave for a few minutes while measuring and preparing the rest of the ingredients.
2. Thinly slice the pork and snip the apricots into quarters using kitchen scissors. Add to the pot with the passata, then season with salt and pepper. Re-cover and cook for 3-5 hours or until the onions are tender and the pork is cooked. Stir in the coriander.
3. Spoon half the spicy pork and apricot mixture into a bowl or freezer container and leave to cool. Spoon the rest on to a warm serving plate and serve straight away with boiled or steamed rice and a green vegetable.

Second serving
Either cover the cooled mixture in the fridge for the following day, or freeze for up to a month. If frozen, allow to defrost in the fridge overnight. To serve, heat gently in a saucepan with an extra tablespoonful of stock or water and allow to bubble for about 5 minutes to ensure that the pork is piping hot.

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