Pork tomato bredie
| Serves: | 6 |
Ingredients
- 4 potatoes, peeled and quartered
- 1 kg pork steaks, cubed
- salt and freshly ground black pepper
- 4 tbsp Italian parsley , chopped
- 2 tbsp White sugar
- 1 x 800 g Italian whole peeled tomatoes
- 4 bay leaves
- 3 cups red wine
- 350 ml organic chicken stock
- 2 tsp ground cumin
- 2 tbsp curry powder
- 1 tsp garlic, crushed
- 2 onion, peeled and sliced
- 3 tbsp olive oil
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Cooking Instructions
- Heat the olive oil in a heavy-bottomed pot over a high heat and brown the pork on all sides. Remove from the pot and set aside.
- Add the onion to the pot and cook until lightly golden and softened, about 5 minutes.
- Add the garlic, curry powder and cumin and stir-fry for 1 minute.
- Add the chicken stock, red wine, bay leaves, tomatoes and sugar and bring to the boil.
- Add the potatoes and simmer for about 20 minutes until the sauce has thickened and the potatoes are tender.
- Place the pork back in the pot and cook for a further 10 minutes or until the meat is just cooked through.
- Remove the bay leaves, stir in the parsley and season to taste.
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