500 g pork cubes, cut from the leg or shoulder (for best results, ask your butcher for cubes not smaller than 25 mm)
25 ml olive oil or a little more
1 onion and 1 clove garlic, chopped
1 tin tomato puree
salt, pepper and your favourite meat spices (to taste)
250 ml chicken stock or apricot juice
3 – 5 carrots, chopped
3 – 5 potatoes, peeled and chopped
20 ml cornflour, mixed with a little water
Pat the pork dry with kitchen paper and fry gently in the heated oil.
Add onion and garlic and sauté 2 more minutes. Add tomato paste, seasoning and chicken stock or other liquid. Close with a lid and simmer until the pork cubes are almost tender. (Do not overcook.) Add hot water if necessary. Simmer over low heat.
Add carrots and potatoes and cook until soft. Thicken with cornflour paste and stir through. Serve hot with rice, bread rolls or cooked pasta.
Increase the number of servings
by adding other vegetables. Try
shredded cabbage, green or
baked beans, peas, baby marrows, pumpkin chunks or any other veg.
Cook a big quantity of this without the potatoes and freeze some to use later.
For special occasions, add 1 – 2 tablespoons of sour cream, fresh cream or crème fraiche just before serving.
