Barbecue pork with beans & potato wedges
- 4 large potatoes
- 3 tbsp sunflower oil
- 70g pack Asda Spicy Tomato Seasoning for Chips & Wedges
- 1 red onion, thinly sliced
- 500g pork fillet, trimmed and cut into bite-sized cubes
- 390g pack Asda Chopped Tomatoes with Garlic
- 2 tbsp Lea & Perrins
- 2 tbsp Asda Brown Sauce
- 2 tbsp Asda Tomato Ketchup
- 1 tbsp balsamic vinegar
- 1 tbsp clear honey
- 2 tsp French mustard
- 2 x 300g cans Asda Pinto Beans, drained
Pre-heat the oven to 200C/180C Fan/Gas 6. Cut each potato into 6 wedges. Put in a freezer bag with 1 tbsp of the oil and the seasoning. Toss to coat, then pop the wedges into a roasting tin and cook in the oven for 45 minutes.
Meanwhile, heat 1 tbsp of the oil in a large frying pan, add the onion and cook until soft and golden. Transfer to a saucepan. Heat the rest of the oil in the frying pan, add the pork and cook until lightly browned. You may need to do this in two batches.
Transfer the pork to the saucepan with the onions, then add the tomatoes, Worcestershire sauce, brown sauce, ketchup, vinegar, honey and mustard. Heat until simmering, then cover and simmer gently for 30 minutes.
Add the beans to the pan, return to the boil, cover and simmer gently for 30 minutes. Serve with the potato wedges.
TIPS: Store in a cool box when travelling. To reheat the wedges on a camping stove, cook in a non-stick frying pan, turning often, until really hot. To reheat the pork and beans, put in a large pan, cover and simmer gently until really hot.