Why not try this Heart Foundation inspired Apricot & pork hotpot recipe? It’s also a healthy meal to cook when the summer nights are cooler than normal and you’re in the mood for a warm hearty meal. Furthermore, it’s a cost-effective recipe idea that will save your budget and ensure leftovers are abundant.
Take a look at the method to whip up this tasty and healthy Apricot & pork hotpot below!
Apricot & pork hotpot recipe method
1 – Over medium-high heat, in a large heavy-based saucepan, heat 1 tablespoon of oil. Cook the pork in small amounts for 3 minutes or until golden. Transfer this to a plate. Reduce the heat to medium and add the remaining oil. Cook the onion and garlic for 4-5 minutes or until the onion has softened. Add the cumin, coriander, cinnamon and chilli. Cook, stirring for 1 minute, until aromatic.
2 – Place the pork back into the pan with the apricots and carrot. Add the stock and bring to the boil. Reduce the heat to low. Cover and simmer for 20 minutes. Remove the cover and increase the heat to medium. Let it simmer and stir occasionally for 10 minutes or until the sauce has thickened. Stir in the peas and cook for a further 5 minutes.
3 – In the meantime, cook the rice following the packet directions. Spoon the rice into bowls once cooked and top with the pork mixture and almonds. Serve and enjoy!
TIP – To toast the almonds place them in a non-stick frying pan over medium heat. Continuously stir until they are lightly browned.
Apricot & pork hotpot recipe ingredients
1 1/2 tablespoons of olive oil
600g of diced lean pork
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons of ground cumin
2 teaspoons of ground coriander
1/4 teaspoon of ground cinnamon
A pinch of chilli flakes
1/2 cup of dried apricots
2 medium carrots, peeled and sliced
1 1/2 cups of reduced salt chicken stock
1/2 cup of frozen peas
1 1/2 cup of uncooked rice
1/4 cup of slivered almonds, toasted
[ Image and recipe via www.heartfoundation.org.au ]