Ingredients
Method
1.Combine pork, syrup, stock, cinnamon, chillies, cloves, garlic and sauce in saucepan large enough to hold pork in a single layer; bring to the boil. Reduce heat; simmer, covered, about 1½ hours or until pork is tender, turning pork every 30 minutes.
2.Remove pork from pan; cover to keep warm. Stir juice into braising liquid in pan; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce thickens slightly. Strain sauce into small bowl.
3.Meanwhile, heat oil in large saucepan; cook silver beet, stirring, about 5 minutes or until wilted.
4.Cut each pork piece into quarters. Divide silver beet among plates; top with pork, drizzle with sauce then sprinkle with nuts.
Ancho chillies, the most commonly used chilli in Mexico, are dried poblano chillies. Having a fruity, sweet and smoky flavour with a mild heat, they measure about 8cm in length and are dark reddish brown in colour. They are available from good delicatessens stocking Spanish foods. Use a chopped fresh green chilli if ancho chillies are not available. Slow cooker: suitable to the end of step 1. Pressure cooker: suitable to the end of step 1. Suitable to freeze at the end of step 1. Servewithsteamedbasmati and wild rice blend.
Note
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