Mild, but with a subtle spicy kick. An easy recipe that delivers on all fronts. Perfect for family or for a dinner party.
800gr / 1.8 lb. pork shoulder, cubed
2 x tbsp sunflower oil
1 x large onion chopped finely
4 x cloves of garlic, chopped finely
1 x large carrot sliced into thin strips
2 x red peppers sliced into strips
About 100gr / 3.5 oz. ginger peeled and cut into matchsticks or very finely chopped
2 x red chili’s chopped finely
Juice of one lime
6 x medium tomatoes, quartered
2 x tsp coriander
2 x tsp all spice (piment)
2 x tsp cardamom
2 x tbsp of honey
50ml / 1.5 fl. oz. water
Salt to taste
1.Heat the oil (on a high heat) in a high sided, heavy bottomed pan – make sure the pan you use is one that you can cover with a good fitting lid.
2.When the oil is hot add the meat, it should sizzle – that’s good. Leave it to brown on one side and then turn it with your spoon so that it browns. If you stir or move it too soon it will stick.
3.Add the onion, carrot, ginger, garlic and chili. Turn the heat to medium, cover the pan and allow to sweat for a couple of minutes. You will notice that this process creates steam which lifts off the colour at the bottom of the pan – this is what you want because that colour is flavour.
4.Add the rest of the ingredients, bring to a good simmer, then turn down the heat to a medium/low, cover your pan.
5.I like to stay around for a little while to check that it is simmering gently. The reason being if the heat is too low it will not cook and if it is too high the meat will not tenderize.
6.Once you get it to a gentle simmer, cook until the meat is soft, checking only occasionally to make sure it’s not drying out. If it does, this probably means that your heat is too high – add a little water and adjust the temperature.