Braised Turkish pork with cumquats and white beans
<p>Forget expensive plane tickets and hotel rooms – you can go on an exotic journey without even leaving the house thanks to this delicious braised Turkish pork recipe that’s perfect for winter.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>1.2 – 1.5kg pork scotch roast</li>
<li>50g Turkish seasoning</li>
<li>2 tablespoons oil</li>
<li>1 cup mandarin juice</li>
<li>1 cup sugar</li>
<li>200g cumquats</li>
<li>20g small onions, peeled</li>
<li>400g white beans</li>
<li>3 cloves roasted garlic</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol start="1">
<li>Preheat oven to 170⁰C.</li>
<li>Trim roast and roll in the Turkish spices evenly to coat.</li>
<li>Heat oil in a large deep pan over a medium-high heat for 2 minutes. Brown the roast well on all sides.</li>
<li>Combine the mandarin juice and sugar together and pour over the roast and bring to the boil.</li>
<li>Add the cumquats to the pan along with the onions. Cover with the lid and place in the preheated oven at 170⁰C for 1½ hours.</li>
<li>Cook the beans in salted water until soft and drain. Blend with the garlic and butter until smooth.</li>
<li>Remove roast and rest. Place the liquid back onto the heat and reduce.</li>
<li>Serve roast sliced on a bed of bean puree and serve with cumquats and onions and drizzle with sauce.</li>
</ol>
<p>NOTE: Mandarin juice may be replaced with orange juice or apple juice.</p>
<p><em>Recipe courtesy of <a rel="noopener" href="http://www.pork.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Pork</span></strong></a>. </em></p>
