Pork stew

🍲 Tender pork shoulder in tomato-and-onion sauce with garlic and ginger. Four portions with separately prepared posho, rice or matooke.

Ingredients

• 700 g boneless pork shoulder in 3 cm cubes
• 400 g diced ripe tomatoes
• 200 g sliced onions
• 8 g chopped garlic
• 10 g grated fresh ginger
• 20 g tomato paste
• 30 ml neutral oil
• 400 ml hot drinking water, plus extra as needed
• 4 g salt, adjust to taste
• 1/2 tsp ground black pepper

Preparation

Prepare vegetables. Keep pork chilled until trimming, remove tough parts and excess fat, pat dry and cut 700 g into even 3 cm cubes.

Heat 30 ml oil in a casserole. Brown pork in 2–3 batches, about 3–4 minutes each, turning; reserve separately. Browning is not complete cooking.

Lower heat and soften onions 5 minutes. Add garlic and ginger for 30 seconds; use a spoonful of water if the base is too hot.

Stir tomato paste for 1 minute, then add tomatoes and juices. Cook 5–7 minutes, loosening brown cooking juices but not burnt material.

Return pork and its juices. Add 400 ml hot water, some salt and pepper. Bring to a simmer, cover and lower heat.

Simmer 45–60 minutes, stirring occasionally and adding hot water if needed. Cook fully and extend until several pieces are tender under a fork.

Uncover and reduce sauce 5–10 minutes once meat is tender. Adjust salt and retain enough sauce to coat the meat.

Serve hot in four portions on clean dishes. Cool leftovers promptly in shallow containers, refrigerate and use within 48 hours after thorough reheating. Do not reuse an unwashed raw-meat container.