Coconut and Chilli Pork Stew

From high summer to deep autumn is a shock to the system if you have spent the intervening weeks away in a warm climate as we have. But the habit of always reading and tearing out recipes wherever I see them ( the waiting room in the dentists, doctors, hairdressers ..) has stood us in good stead for the changeover. This recipe comes from the New York Times, torn out in an airport just before the great trump disaster. It is easy and sustaining and works even if you don't start it the day before as suggested.

Coconut and Chilli Pork Stew - for 4 but easily doubled

Half a kilo/generous pound of boneless shoulder pork  - ask the butcher to cut it up.
1 tsp ground cumin
1 tsp salt
1/4 tsp cayenne
1 tsp garam masala

• Mix these together and leave in the fridge overnight - or for as long as you have got.

250 grams/1/4 lb yellow split peas

• Cover with boiling water and leave overnight, then cook til soft before adding to the stew half way through.  If you are making this straight away, cover with boiling water for twenty minutes or so, then boil up in a pan and cook until softened.

1 large onion finely chopped
4 cloves garlic finely chopped
1 jalepeno chilli finely chopped
1 cinnamon stick or a large pinch of ground
1 can or packet chopped tomatoes
1 can coconut milk

• Cook the onion in oil until soft and golden. Add the garlic, chilli and cinnamon. Cook until soft.
• Add the pork and any juices. Stir over a medium heat until browned.
• Add the tomatoes and coconut milk. Wait until the split peas are soft and add them for the last hour or so.
• Season and bring to a simmer.The pork should just be covered with liquid, add a little water if needed.
• Either simmer on the stove or in the oven No 2 for at least 2/3 hours, testing after 2. The meat should be very soft and the mixture thick - and very tasty!