PORK AND GREENS WITH ORANGE AND CHILLI

SERVES 6 HANDS-ON TIME 10 MINUTES COOK TIME 40 MINUTES 1 tablespoon oil

750g pork shoulder, fat trimmed, diced

1 onion, thickly sliced

5 garlic cloves, grated or crushed

30g piece ginger, grated

1 star anise

1 teaspoon Chinese 5 Spice

1 tablespoon tomato purée

1–3 teaspoons hot chilli paste or sauce, to taste 2 tablespoons dark soy sauce

Juice of 2 oranges

1 bunch of coriander stems and leaves, separated 400g greens, such as broccoli and bok choy

To serve

3 cups cooked black or brown rice

Sesame oil or chilli oil

Spring onions, shredded

1. Heat the oil in a pressure cooker and add the meat. Sear on all sides to get some good colour, then remove from the cooker. Add the onion, garlic and ginger. Fry for a minute or two, then stir in spices, tomato purée and chilli paste or sauce.

2. Return the pork to the cooker and turn over to coat with the spices, then add the soy sauce, orange juice and coriander stems. Season with sea salt and freshly ground black pepper.

3. Close lid and bring up to high pressure. Cook for 30 minutes, then remove from the heat and allow it to drop pressure naturally. Remove meat and keep warm. If the pot contents are looking very fatty, skim them. Place greens on top, bring up to high pressure and then remove from the heat and fast release.

4. To serve, spoon over the cooked black or brown rice with plenty of the broth. Drizzle with sesame or chilli oil and sprinkle with the coriander leaves and shredded spring onions.

NUTRITION (per serve) 1439kJ/344cals. Protein 31.9g. Carbs 33g. Sat fat 2.2g. Fibre 5.8g. Sodium 787mg E