Waitrose and Partners
Spicy pork with cornbread crumble

Spicy pork with cornbread crumble

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Meltingly tender pork and a golden crumble topping make this a weeknight winner.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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Ingredients

  • ½ x 400g Aunt Bessie's Crumble Mix
  • 75g Valsugana Polenta
  • 430g pack slow cooked smoky barbecue pork shoulder
  • 395g can Essential mixed beans in a spicy tomato sauce

Method

  1. Preheat the oven to 190°C, gas mark 5. Combine the crumble mix with the polenta and a generous pinch of salt. Pour in 45ml water and mix until you have a crumbly dough. Set aside..

  2. Empty the contents of the pork packet and its barbecue sauce sachet into an ovenproof casserole dish and place over a medium heat, stirring occasionally to break down the meat as it warms through.

  3. Add the beans and their sauce, plus 4-5 tbsp of water and mix well. Scatter the dough over the top and bake for 25-30 minutes until bubbling and the crumble has turned light golden. Delicious served with seasonal greens.

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