Pork and capsicum hotpot with Saffron Twist

INGREDIENTS

• 40g (1/4 cup) plain flour
• 1.4kg piece pork scotch fillet, cut into eight 2cm-thick slices
• 2 tbs olive oil
• 3 chorizo sausages, cut into 1.5cm-thick slices
• 2 red capsicums, halved, deseeded, cut into 2cm pieces
• 1 green capsicum, halved, deseeded, cut into 2cm pieces
• 2 red onions, halved, cut into thick wedges
• 3 garlic cloves, crushed
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1 x 800g can diced tomatoes
• 375ml (1 1/2 cups) chicken stock
• Cooked polenta, to serve
• 2 tbs fresh oregano leaves

METHOD

1. Place the flour on a plate and season with salt and pepper. Add the pork and toss to coat. Shake off any excess.
2. Heat half the oil in a stockpot or flameproof casserole dish over medium heat. Add the chorizo and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to a plate. Add half the pork to the pan and cook for 2-3 minutes each side or until browned. Transfer to the plate. Repeat with the remaining oil and pork, reheating the pan between batches.
3. Add combined capsicum and onion to the pan. Cook, stirring, for 5 minutes. Add the garlic, paprika and saffron and cook, stirring, for 1 minute or until aromatic. Stir in tomato and stock.
4. Add chorizo and pork. Turn to coat. Reduce heat to low. Cover and simmer for 30 minutes. Uncover. Simmer for 1 hour or until pork is tender and sauce thickens.
5. Divide the polenta among serving plates and top with the pork mixture. Sprinkle with oregano to serve.

Serves 6 to 8.