Tag: Pork

Pork Sloppy Joe’s with Crushed Avocado

I have fond memories of Sloppy Joe’s from my childhood. What child wouldn’t love a deconstructed burger, all slopped together by his mother. Of course at the time I didn’t realise that it was a quick easy meal that mom cooked up probably to save some time, but if I did realise I probably wouldn’t have cared anyway… They are delicious!

This recipe is one which I took from this October’s BBC GoodFood magazine and slightly altered by removing some of the fennel seeds to give it a less sweet flavour. It isn’t a traditional Sloppy Joe recipe, it uses minced pork instead of minced beef, but it is just as delicious. (I am 99% sure the recipe would also working using minced beef if you prefer).

The best thing about this recipe aside from the taste is that it is easy. So easy that I didn’t actually cook it, I got my 14 year old daughter to cook it up.

Pork Sloppy Joe’s with Crushed Avocado

  • Preparation time: 5 minutes
  • Cooking time: 1 hour 15 minutes
  • Skill level: easy
  • Serves: 4-6

Ingredients

  • 1 tbsp cooking oil
  • 1 tsp fennel seeds
  • 500g pork mince
  • 2 tsp paprika (smoked or sweet)
  • 2 x 390g cartons passata
  • 100g barbecue sauce (any kind will do, use your favourite)
  • 400g can of pinto or black beans.
  • 1 ripe avocado
  • juice of 1 lime
  • 4-6 rolls
  • grated cheese to serve

Method

  1. Heat the oil and fennel seeds in a pan for a minute or two until sizzling. Add the pork and fry until just starting to brown in places.
  2. Add the paprika, passata and season. Cover the pan with a lid and simmer gently for half an hour.
  3. Remove the lid, stir through the barbecue sauce and add the beans. Simmer for 15 minutes until the sauce thickens, and the pork is cooked through.
  4. Halve the avocado, add the juice of the lime and squash with a fork until you have a chunky guacamole consistency.

Serve on a toasted roll, topped with some grated cheese and avocado.

Adults or adventurous children may also enjoy this with some jalapeños.

This recipe can be chilled in the fridge for up to 2 days, or frozen for two months.