Nutmeg and Pepper Pork

Amy Massey
by Amy Massey
4 Servings
2 hr 10 min

This wonderful one pot dish combines the warmth of nutmeg and the zing of black pepper to create a flavor explosion in every bite. The slow cooking process ensures that the pork becomes incredibly tender and infused with these aromatic spices.

The warmth of the spices make this the perfect slow cooked dish for winter and the addition of soy sauce and kecap manis give an exotic Asian twist the to the usual slow cooked recipes we tend to gravitate towards at this time of year. So why not mix things up and give this recipe a try! The pork tastes excellent served with a simple plain rice and fresh vegetables.

This nutmeg and pepper pork dish is perfect served with steamed jasmine rice and pickled vegetables.

First the pork is gently cooked with onions.

Then spices and sweet, salty soy sauce and kecap manis is added before the pork is slow cooked until tender.

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 2 Hours Total time: 2 hr 10 min
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  • 1lb 7oz boneless pork shoulder, cut into 3cm cubes
  • 2 tbsps vegetable oil
  • 2 small onions, peeled and sliced
  • 1 tsp freshly grated nutmeg, plus extra for garnish
  • 3/4 tsp ground black pepper
  • 1/4 tsp ground mace
  • 1 clove
  • 1 tbsp light soy sauce
  • 3 tbsps kecap manis

Season the pork cubes with a good pinch of salt.
Heat the oil in a large, heavy based saucepan.
Add the onions and cook gently over a medium-low heat until golden and softened.
Add the pork and stir fry for another 5 minutes until browned.
Add the spices, soy sauce, kecap manis and stir well. Continue to cook for 1 minute.
Add just enough water to the pan to completely cover the pork and bring to a simmer.
Skim any scum off the surface of the water, then cover with a lid and turn the heat to low. Leave to cook for 1.5 hours.
Remove the lid and cook for a final 30 minutes until the pork is tender and the sauce is thick and glossy.
Finish with an extra grating of nutmeg to taste.