Pork Chilli Con Carne with Picante Luncheon Ham

4 servings


  1. Prepare Pilaf Rice: Melt butter and sauté onions until fragrant. Add rice, water, concentrated chicken stock, salt and bay leaf. Bring to a boil. Cover and cook rice in preheated oven for 20 mins at 180°C. 
  2. Heat up oil, sauté onions and garlic until fragrant. Add minced pork and tomato paste, stir-fry for 2 mins. 
  3. Add cumin powder and chilli powder. Toss well. Add flour and mix well. Add water and bring to a boil. Simmer for 15 mins. 
  4. Add Kelly’s Picante Pork Luncheon Ham, canned tomatoes and kidney beans. Stir cook for another 5 mins. 
  5. Serve with Prepare Pilaf Rice. Garnish with cucumber, parsley and coriander leaves

This recipe is suitable for:


  • 4 tbsp olive oil 
  • 60g chopped onions 
  • 2 cloves garlic, peel and mince 
  • 300g minced pork 
  • 1 tbsp cumin powder 
  • 1 tsp chilli powder 
  • 1 tbsp tomato paste 
  • 2 tbsp plain flour 
  • 400ml water 
  • 200g Kelly’s Picante Pork Luncheon Ham, cubed 
  • 400g canned chopped tomatoes 
  • 100g canned red kidney beans, drained 
  • some sliced cucumber 
  • some chopped parsley 
  • some coriander leaves 
Pilaf Rice 
  • 1 tbsp butter 
  • 40g onions, peel and chop 
  • 2 cups jasmine rice, wash and drain 
  • 2½ cups water 
  • some concentrated chicken stock 
  • 1 bay leaf (optional) 
  • 1 tsp salt