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Curried Pork Stew

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Curried Pork Stew

This savoury stew requires long, slow cooking to bring out its flavour.

Serves : 4
Preparation time : 25 minutes
Cooking time : 1 hour 30 minutes

Ingredients :

900g pork shoulder, cut into 5cm cubes
2 tablespoons oil
2 medium onions, coarsely chopped
1 large green pepper, seeded and coarsely chopped
1 tablespoon curry powder
2 cloves garlic, curshed
450g tinned tomatoes
3 tablespoons tomato puree
140ml water or beef stock
2 tablespoons cider vinegar
1 bay leaf
1/2 teaspoon dried mint
A few drops tabasco sauce

Method :

Heat about 2 tablespoons oil in a large frying pan. When hot, add the pork cubes in two batches. Brown over high heat for about 5 minutes per batch, then reserve. Add more oil if necessary and cook the onions and peppers to soften. Add curry powder and garlic and cook 1 minute more.
Add the tomatoes, their juice and the tomato puree. Stir in the water or stock and vinegar breaking up the tomatoes slightly. Add bay leaf, mint and then season.
Transfer to a casserole dish. Bring the mixture to the boil and then cook slowly for about 11/2 hours, covered.
When the meat is tender, skim any fat from the surface of the sauce, remove the bay leaf and add a few drops of Tabasco sauce to taste.

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