Maple-glazed pork with chilli beans recipe
If you're looking for an easy dinner idea for two, try this succulent maple-glazed pork made with smoked paprika and cinnamon, and served with fiery chilli beans. This mouth-watering pork recipe can be ready in an hour and is perfect for a special night in with a loved one.
See method- Serves 2
- 10 mins to prepare and 50 mins to cook
- 864 calories / serving
- Freezable
- Dairy-free
- Gluten-free
Ingredients
- 4 pork belly slices
- 4 tbsp maple syrup
- 1 tbsp dark brown soft sugar
- large pinch cinnamon
- pinch smoked paprika
For the beans
- 1 tbsp olive oil
- 1/2 large onion, finely chopped
- 1 garlic clove, finely chopped
- 1/2 red chilli, finely chopped
- ½ tsp smoked paprika
- 250g (8oz) passata
- 1 tsp tomato purée
- pinch sugar
- 1 x 400g (14 1/4oz) tin butter beans, drained and rinsed
Each serving contains
- Energy
- 3605kJ 864.0kcal
- Fat
- 51g
- Saturates
- 17g
- Salt
- 1.5g
- Sugars
- 36g
of the Reference intake
Carbohydrate 53.6gProtein 51.0gFibre 9.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the pork in a baking dish, season and cook for 30 minutes. Meanwhile, combine the maple syrup, sugar, cinnamon and paprika in a small pan. Cook over a low heat for 2-3 minutes until the sugar dissolves. Bring to the boil, then set aside.
- When the pork is cooked, pour off any liquid and brush the meat with the maple syrup mixture. Return to the oven for another 20 minutes, basting a couple of times while it cooks. Set aside to rest for 5 minutes.
- Meanwhile, make the beans. Heat the oil in a pan. Add the onion, garlic and chilli and cook over a medium heat for 10 minutes or until softened. Add the paprika, cook for 30 seconds, then stir in the passata, purée and sugar. Bring to the boil, then add the beans and cook for 10-15 minutes. Season.
- Divide the beans between two plates and top with the pork and any maple juices.
- See more Dinner ideas for two
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
