1 1/2 to 2 lb. ground pork (or bacon ends)
1/2 chopped onion
2-3 cloves garlic, crushed
1 tsp. chili powder
1/2 to 1 tsp ground ginger
1/4 tsp. basil/mixed herbs
1 cup sweet cider or apple juice
1-2 tsp. honey
2 cans tomatoes (or 1 700g bottle Passata Di Pomodoro)
1 can red kidney beans, thoroughly drained and rinsed
2 cans baked beans
oil, for frying

Heat oil in a large pan and fry the onions and garlic for about 5 minutes until onion starts to caramelise. Add the pork and fry until meat is sealed.

Stir in chili powder, ginger and basil. Keep the food moving in the pan at this point or the spices will start to burn to the bottom of the pan. As soon as the meat is coated, add the cider and honey and stir through. Cook uncovered for about 15 minutes until almost dry, stirring occasionally. Then add the tomatoes and stir through again. Continue simmering for another 15 to 20 minutes to reduce the liquid once again.

Once liquid has reduced by half, add the kidney beans and heat for a further few minutes before finally adding the baked beans. Continue to simmer for a few minutes more just to heat everything thoroughly. Serve with rice, chips, or baked potatoes.

Tip: If you add a little cheddar or cream cheese to the dish when served, it will take away a little of the heat and add a delicious, creamy element to the meal.

Suitable for the freezer, or can be kept in the pan for a day or two, and actually improves with age (if it lasts that long).

Submitted by: BarbyJo