Ingredients: Pork loin, half a red onion, 1 fresh red chilli, 4 cloves of garlic, tomato puree, 6 baby or cherry tomatoes, mixed herbs, spaghetti, olive oil, tin of sweetcorn, 1 orange pepper, salt and pepper to season, worcester sauce, marmite
What to do:
Stick the kettle on to prepare boiling water for the spaghetti. Finely chop the onion, garlic, tomatoes, chilli (keeping the seeds) and pepper. Trim the fat from the pork and slice into thin strips.
Put oil into a large frying pan and put on a medium heat, adding the onion and garlic to caramalise. When the onion begins to take on a golden hue, add the whole chopped chilli, a large tablespoon of tomato puree and about 100mls of water to the pan, stirring regularly for another five minutes. This takes some of the edge off the chilli making for a warmer and sweeter flavour.
In another pan put your spaghetti and pour on boiled water and a dash of oil to stop it sticking – heat on a high heat, stirring occasionally.
In your main pan, turn up to a high heat and add the pork, stirring vigourously to ensure an even coating of the sauce while the meat cooks. Having sliced it thinly it won’t take more than a couple of minutes, at which point reduce the heat back down to a medium heat and keep stirring, adding a little more water if its looking a bit dry.
Add the sliced pepper, chopped tomatoes and sweetcorn, still stirring every now and then so that nothing sticks. Check on the spaghetti – as it gets to the al dente stage: soft enough to eat but still a little resistance to it, drain it and add it to the pan.
Mix the ingredients well and add a dash of worcester sauce and a large teaspoon of marmite, mixing them well into the sauce. Add salt and pepper to taste, top up the water if the sauce is starting to thicken too much – you’re aiming for a sweet warming flavour.
Allow the pan to gently simmer for about ten more minutes while the spaghetti absorbs the tomato and spice flavours, then serve in a bowl. Should serve 2-3 people, more if you add more pork and spaghetti.