1 1/2 lb (675g) boneless shoulder pork
2 tbsp oil
2 medium carrots, sliced
2 medium onions, sliced
1 small green pepper, seeded and diced
8 oz (227g) can of peeled tomatoes
1 chicken bouillon cube (stock cube)
1/2 pt (300ml) water
2 level tsp salt
Black pepper
3 level tsp paprika pepper
2 level tbsp cornflour (cornstarch)
3 tbsp cold water
2 tbsp oil
2 medium carrots, sliced
2 medium onions, sliced
1 small green pepper, seeded and diced
8 oz (227g) can of peeled tomatoes
1 chicken bouillon cube (stock cube)
1/2 pt (300ml) water
2 level tsp salt
Black pepper
3 level tsp paprika pepper
2 level tbsp cornflour (cornstarch)
3 tbsp cold water
method
1. Trim any excess fat from the pork. Cut the lean meat into 1 in. (2.5cm) cubes.
2. Heat the oil in a saucepan, add the meat, carrots, onions and green pepper and fry for 3-4 minutes.
3. Add the tomatoes, crumbled bouillon cube, water, salt, freshly ground pepper and paprika pepper and bring to the boil, stirring constantly.
4. Reduce the heat, cover with a lid and simmer gently for 1 1/2 hours or until the pork is tender.
5. Blend the cornflour with the cold water to a smooth paste and add to the pan, stirring well until the sauce has thickened slightly.
6. Taste and check seasoning. Turn into a warm serving dish.
Accompaniments: Serve with small boiled potatoes and a bright green vegetable, such as peas or broccoli.
2. Heat the oil in a saucepan, add the meat, carrots, onions and green pepper and fry for 3-4 minutes.
3. Add the tomatoes, crumbled bouillon cube, water, salt, freshly ground pepper and paprika pepper and bring to the boil, stirring constantly.
4. Reduce the heat, cover with a lid and simmer gently for 1 1/2 hours or until the pork is tender.
5. Blend the cornflour with the cold water to a smooth paste and add to the pan, stirring well until the sauce has thickened slightly.
6. Taste and check seasoning. Turn into a warm serving dish.
Accompaniments: Serve with small boiled potatoes and a bright green vegetable, such as peas or broccoli.
serving amount
serves 4 - 6
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