Originally Posted by
Kai Robinson
Actually its surprisingly easy to do. I invented it after i realised i only had a pork shoulder chop in the fridge to eat, so i bulked it out with that lot :D
Take the pork chop and slice into 1cm wide strips no more than 5cm long and put it in a bowl. Add cumin (at least three teaspoons of it), crushed or dried garlic, lemon juice, black papper, big pinch of salt, small handful of fresh chopped coriander (cilantro for you lot), paprika, chili powder and mix it in with the meat thoroughly. Leave to rest for 5-10 mins.
You want to cook this in a non-stick wok as well. Get the wok on the highest heat you can and add about a tablespoon of oil. Bring to temperature, add a pinch of salt and ground black pepper (it should sizzle). Then put the meat in. Don't stir it too much, but do make sure it gets cooked evenly. Once the meat is browned, add a large squirt of lemon juice and again, that'll make more noise. Add your chickpeas (i use tinned and ready to use ones) and leave on a high heat for 5 to 10 more minutes, keeping the pork and chickpeas moving every so often so as not to burn it.
Serve :D
