Ground Pork Chilli Hash

A ground pork chilli was in the fridge, and I used that as the basis of this dish.

The pork chilli component was made with stir-fried pork, onion, red pepper, red chilli. The pork was stir-fried with white onions and diced red pepper in sunflower oil until the pork began to brown. I added water and a hanful of oat flakes (oatmeal will do as well). It was simmered for at least an hour under glass, stirring every few minutes. I added two squeezes of tomato puree, and two dried red chillies, two pinches of dried sage, two pinches of paprika, and two dessert spoonfuls of dark soy sauce. It was cooked  until the dish began to thicken.

The hash was made with chunks of potato, two sliced red onions, some diced green, yellow and red pepper, four chopped spring onions, four finger chillies, a clove of garlic, and a handful of diced celery. The vegetables were stir-fried in sunflower oil until the potato chunks began to brown. After that I added a dessert spoonful of vinegar which had been used to preserve red peppers (ordinary vinegar will do instead), and then two cupfuls of water.

I added the pork chilli, and stirred it in thoroughly. Cooked at a high heat for five minutes, then at a low heat under glass for at least another forty-five minutes. Et voila: ground pork chilli hash. Delicious!