Goan Pork & Bean Stew

Originally from Portugal, this recipe has travelled around the world, and variations of it can be found in former Portuguese colonies. In Goa, you will often find it made with spicy sausage and red kidney beans. My own recipe below combines slow-roasted pork loin meat with spicy sausage and haricot beans.

 

 

• 500 g loin of pork

• 1 large onion, finely diced

• 2 tomatoes, finely diced

• 200 g chorizo or other spicy sausage, skinned and thickly sliced

• 400 g haricot beans, drained

• Salt (optional)

For the marinade:

• 150 ml cinder vinegar

• 1 tsp red chilli poweder

• 1 tsp ground coriander

• ½ tsp ground cumin

• ½ tsp ground turmeric

• 1 tsp salt

• ¼ tsp crushed black pepper

• 1 inch fresh root ginger piece, peeled and chopped, then crushed in a mortar

• 2 cloves garlic, crushed

 

Combine all the marinade ingredients in a bowl. Add the pork, turning it to coat in the mixture. Cover and set aside to marinate at cool room temperature for two to three hours.

 

Preheat the oven to 150ºC/300ºF/Gas Mark 2. Transfer the meat to a roasting tray, cover loosely with foil and roast for 40–45 minutes. Pour the roasting fat into a frying pan, and then set the meat aside to cool.

 

Add the onion to the frying pan and fry until brown. Stir in the tomatoes and cook until pulpy. Add the chorizo or spicy sausage and fry until its fat is released.

 

Cut the cooled pork into thick slices, then add to the tomato mixture along with the beans and a cupful of water. Stir well, then cover and simmer for four to five minutes, until the liquid has thickened and everything is heated through. Taste and add more salt only if necessary.

 

Note

 

The pork may be diced rather than sliced if you wish, and you can use different types of bean, such as butter beans. For a different flavour, add some diced green and red peppers towards the end of the cooking time.