Pork and Mango Casserole, with Black Beans and Rice

Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

This next is a very good recipe for a party, as it will not spoil if left a little longer than the recommended cooking time. Simply turn down the oven temperature.


  • 1 large onion, peeled and thinly sliced
  • 2 tablespoons sunflower oil
  • 1.5 kg (3 lbs) pork shoulder, off the bone, trimmed and diced
  • 1 tablespoon ground cumin
  • ½ teaspoon each ground black pepper, allspice and ginger
  • 300 mls (½ pint) chicken or pork stock or cider
  • 50 g (2 oz) dried mango, cut into pieces
  • 6 celery stalks, trimmed and sliced
  • 3 or 4 chorizo, or other paprika pork sausages fresh coriander – optional


Using a heavy frying pan, brown the onion in the oil and transfer to a flameproof casserole. Fry the pork in batches until it, too, is browned all over. Stir in the spices until the meat is well coated. Transfer it to the casserole. Pour the liquid into the frying pan, scrape up any cooking residues and bring to the boil. Pour the liquid over the meat and stir in the mango pieces and celery. Put the casserole on the hob, bring to the boil, cover with a lid, then simmer on the lowest heat, preferably with a heat-diffusing mat, and cook for two hours. Alternatively cook in the oven for about 2 ½ hours at 150°C/300°F/gas mark 2.

You can cook the casserole to this point the day before required. When ready to serve, slice and add the chorizo, and reheat the casserole for 30 to 40 minutes. The chopped fresh coriander can be added just before serving. You can double or triple the quantities and make a huge casserole in advance, reheating it in batches as required. Accompany with a bowl of rice, and a bowl of black beans or black-eyed peas.