1 kg (2 lb) shoulder of pork
3 garlic cloves
2.5 ml (1/2 tsp) cumin seeds
2.5 ml (1/2 tsp) coriander seeds
2.5 ml (1/2 tsp) turmeric
2.5 ml (1/2 tsp) chilli powder
1.5 ml (1/4 tsp) salt
15 ml (5 tbsp) olive oil
1 1/2 Spanish onions, coarsely chopped
1 large green pepper, coarsely chopped
1 large red pepper, coarsely chopped
4 large tomatoes, blanched, skinned, seeded and coarsely chopped
freshly ground black pepper
flat-leaved parsley, to garnish
yellow rice, to serve
3 garlic cloves
2.5 ml (1/2 tsp) cumin seeds
2.5 ml (1/2 tsp) coriander seeds
2.5 ml (1/2 tsp) turmeric
2.5 ml (1/2 tsp) chilli powder
1.5 ml (1/4 tsp) salt
15 ml (5 tbsp) olive oil
1 1/2 Spanish onions, coarsely chopped
1 large green pepper, coarsely chopped
1 large red pepper, coarsely chopped
4 large tomatoes, blanched, skinned, seeded and coarsely chopped
freshly ground black pepper
flat-leaved parsley, to garnish
yellow rice, to serve
method
1. in a blender, combine the garlic, spice salt and 45 ml (3 tbsp) oil. Mix well with the pork and marinate for at least 1 hour.
2. Heat the remaining oil in a large sauoe pan. Add the pork and marinade and fry quickly, in batches, until lightly browned on all sides. Remove to a plate with a slotted spoon and keep warm.
3. Add the chopped onion and cook for 5 minutes. Stir in the peppers, tomatoes and pork and season with salt and pepper.
4. Bring to the boil, then reduce the heat and simmer, uncovered, 1 - 1 1/2 hours or until tender, stirring from time to time. Serve on a bed of yellow rice, garnished with parsley.
• Add 5 ml (1 tsp) turmeric to the water when boiling rice for a bright yellow colour.
2. Heat the remaining oil in a large sauoe pan. Add the pork and marinade and fry quickly, in batches, until lightly browned on all sides. Remove to a plate with a slotted spoon and keep warm.
3. Add the chopped onion and cook for 5 minutes. Stir in the peppers, tomatoes and pork and season with salt and pepper.
4. Bring to the boil, then reduce the heat and simmer, uncovered, 1 - 1 1/2 hours or until tender, stirring from time to time. Serve on a bed of yellow rice, garnished with parsley.
• Add 5 ml (1 tsp) turmeric to the water when boiling rice for a bright yellow colour.
serving amount
serves 4 — 6
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