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Chilli Pork with polenta dumplings recipe
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Prep Time:
15 minutes
Cook Time:
220 minutes
Total Time:
235 minutes
Slow-cooked chili pork topped with creamy polenta dumplings, a cozy and satisfying meal for chilly nights!
Ingredients:
  • 2kg Pork Shoulder Roast Boneless
  • 1 brown onion, coarsely chopped
  • 400g can diced tomatoes
  • 1 red birdseye chilli, thinly sliced
  • 400g can red kidney beans, rinsed, drained
  • 40.00 ml finely chopped flat-leaf parsley
  • 185g self-raising flour
  • 85g polenta
  • 80g parmesan
  • 100g butter, melted
  • 250ml buttermilk
Instructions:
  • Heat oil in a frying pan over medium heat until shimmering. Cook pork, turning occasionally, for about 10 minutes until beautifully golden brown on all sides.
  • In a slow cooker, mix together onion, garlic, tomato, paprika, and chili. Season the mixture. Place the pork in the slow cooker, skin-side up. Cover and cook on high for 3 hours (or on low for 6 hours) until the pork is tender.
  • Place the pork on a plate. Discard the rind and any fat, then shred the pork using 2 forks. Return the shredded pork to the slow cooker and mix in the beans.
  • For the polenta dumplings, mix together flour, polenta, and parmesan in a bowl. Season the mixture, then create a well in the center. Add butter and buttermilk, then stir well. Roll the mixture into balls using leveled tablespoons. Place the dumplings over the pork mixture. Cover and cook on high for 30 minutes (or low for 1 hour) until the dumplings are cooked through. Finish by sprinkling parsley on top.

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