You’re sure to find with this delicious spiced minced pork and pickled red onion a spud-tacular filling to tickle your taste buds
Spiced Minced Pork & Pickled Red Onions Jacket Potato
Made with Branston Beans
Ingredients
Serves 1
15g pickled onion (see method below)
75g spiced pork (see below)
220g Branston Beans
1 jacket potato, split open
For the spiced pork
500g lean minced pork
5g garlic puree
½ tsp cumin
½ tsp salt
Pinch black pepper
¼ tsp smoked paprika
20ml lime juice
30g honey
1 tsp cooking oil
For the pickled onion
65g sliced red onion
150ml red wine vinegar
¼ tsp fennel seeds
125g white sugar
5g salt
100ml water
Method
- For the pickled onions: In a small saucepan, put the red wine vinegar, fennel seeds, white sugar, salt and water. Bring the saucepan to the boil, before reducing to a simmer.
- Simmer the pan until all the sugar and salt has dissolved.
- Add the onions to the pan and remove from the heat. Leave to cool then drain the liquid off the onions.
- For the spiced pork: On a medium heat in a non-stick frying pan, fry the pork, salt, pepper and cooking oil until the pork has browned.
- To the frying pan, add the garlic puree, cumin, and smoked paprika. Fry for five minutes.
- Next, add the lime juice and honey. Fry for five minutes.
- For the jacket potato: Heat up the Branston Beans, before pouring into your hot jacket potato. Then top the beans with the spiced pork, and finally add the pickled red onions. Enjoy!
