Slow-cooked pork with vegetable rice

Serves 4

Ready in 3 hours 25 minutes 800g pork shoulder, all visible fat removed, cut into large chunks

3 strips unwaxed orange zest, pith removed 3tbsp tomato purée 500ml chicken stock

2 red onions, finely sliced 1tsp ground cumin 1tsp chipotle chilli flakes ½tsp ground cinnamon 2tsp dried oregano

1 bay leaf 100ml skimmed milk

Fat-free natural yoghurt, to serve (optional) FOR THE CORIANDER SALSA: 1 green chilli, finely chopped (deseeded if you like)

½ red onion, finely chopped Juice of 1 lime

50g fresh coriander, stalks and leaves roughly chopped FOR THE VEGETABLE RICE: 250g dried long-grain rice

250g baby sweetcorn, cut into chunks 200g cherry tomatoes, halved 4 spring onions, finely sliced 1 Preheat your oven to 160°C/fan 140°C/gas 3. Put the pork, orange zest, tomato purée, stock, onions, spices and herbs in a large, lidded, flameproof casserole dish. Season and mix well. If the liquid doesn’t cover the pork, add some water. Bring to a simmer on the hob, then cover and cook in the oven for 2 hours.

2 Stir through the milk and return to the oven for 1 hour, or until you can break the meat easily with a wooden spoon. If you added water to cover the pork, you might need to simmer the casserole on the hob for a few minutes to thicken the sauce.

3 When the pork has been cooking for 1½ hours, make the salsa. Put the chilli, onion and lime juice in a bowl, season, mix well and leave to stand for 20 minutes. 4 For the vegetable rice, put the rice in a large frying pan with the baby sweetcorn and 500ml water. Bring to a simmer, cover and reduce the heat to medium-low. Cook for 10 minutes, then scatter over the tomatoes, cover and cook for a further 5 minutes. Once the rice is tender, scatter over the spring onions and stir very gently to avoid breaking up the tomatoes.

5 Stir the coriander through the salsa, and leave to stand and soften for a further 5 minutes. Divide the rice and pork between 4 bowls, discarding the bay leaf. Top with a spoonful of the salsa and a dollop of yoghurt (if using) to serve.