Sweet potato chili pork

ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 fresh red chilies, finely chopped
• 1 teaspoon cumin seeds
• 500 g/1 lb pork fillet, trimmed of all visible fat, chooped
• 185 g/6 oz sweet potatoes, chopped
• 440 g/14 oz canned red kidney beans, rinsed and drained
• 2 tablespoons chopped fresh coriander
• 1 cup/250 ml/8 fl oz bottled tomato sauce
• 1 tablespoon tomato paste (puree)

method

• Heat oil in a wok over a medium heat, add onion, garlic, chilies and cumin seeds and stir-fry for 3 minutes or until golden.
• Increase heat to high, add pork and stir-fry for 5 minutes or until brown. Remove pork mixture from wok and set aside.
• Add sweet potatoes to wok and stir-fry for 5 minutes or until just tender. Return pork mixture to wok, add red kidney beans, coriander, pasta sauce and tomato paste and simmer for 10 minutes or until sauce thickens slightly. Serve immediately.

tip from the chef

The way in which you heat the wok and oil for stir-frying is important. Firstly, heat the dry clean wok, then add the oil by drizzling evenly down the sides of the wok. Using this method means that the wok will be coated evenly with the oil will be warm by the time it reaches the bottom.