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Spicy pork stew with chilli polenta dumplings
Spicy pork stew with chilli polenta dumplings
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Prep Time:
25 minutes
Cook Time:
455 minutes
Total Time:
480 minutes
Effortless slow cooker stew topped with spicy polenta dumplings for a gourmet touch.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1kg diced pork scotch (neck) or leg
  • 1 red onion, halved, sliced
  • 2 red capsicums, cut into 3cm pieces
  • 2 celery stalks, sliced
  • 2 garlic cloves, thinly sliced
  • 20.00 gm ground cumin
  • 20.00 ml ground coriander
  • 1/4 tsp chilli powder
  • 1 dried bay leaf
  • 1/2 tsp cracked black pepper
  • 0.63 gm ground cinnamon
  • 191.25 gm beef stock
  • 32.00 gm brown sugar
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 300g can red kidney beans, drained, rinsed
  • 40.00 ml chopped fresh oregano leaves, plus extra to serve
  • 150.00 gm self-raising flour
  • 75.00 gm polenta
  • 1 long red chilli, seeded, finely chopped
  • 128.75 gm milk
  • 50g butter, melted
Instructions:
  • Heat half of the oil in a large frying pan over medium-high heat. Sear pork in batches for 3 to 4 minutes until evenly browned. Transfer pork to slow cooker.
  • In a pan, heat the remaining oil and sauté onion, capsicum, and celery until slightly softened, about 5 minutes. Add garlic, cumin, coriander, chilli, bay leaf, pepper, and cinnamon, and cook for another minute. Transfer everything to the slow cooker, pour in stock, sugar, and tomatoes. Cover and cook on high for 3 hours or low for 6 hours.
  • Remove the bay leaf and fold in the beans and oregano.
  • For Chilli Polenta Dumplings: In a bowl, mix flour, polenta, and chili. Season with salt and pepper, then make a well in the center. Add milk and butter, then mix thoroughly. Roll mixture into balls using level tablespoons.
  • Lay dumplings over pork mixture and cover. Cook on high for 1 hour, or until dumplings double in size and cook through. Uncover and cook for 15 minutes, until the tops of the dumplings are dry. Serve stew and dumplings topped with additional oregano.

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