Ingredients
- 400 grams pork shoulder (diced)
- 200 grams bacon (or pancetta diced)
- 4 garlic cloves (roughly sliced)
- Gingerroot (1 knob, finely sliced)
- 2 small (8 ounces) yellow onions (sliced)
- 1 tablespoon cayenne pepper
- 1 tablespoon garam masala
- 1 red (12 grams) capsicum (large dice)
- 1 cup pigeon (5.4 ounces) peas (soaked for 2 to 3 hours)
- 1 to 2 sprigs thyme
- 2 tablespoon tomato paste
- 1 1/2 litres chicken stock
- 1 cup tomato passata (Italian tomato sauce)
- 4 stems spring onion (chopped)
- 1/4 cup coriander (chopped)
- 250 grams tomatoes (perino, halved)
- 2 limes (juiced)
- Extra virgin olive oil
How to Make
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Step 1: To a hot pan, add a liberal amount of olive oil and the pork and season with salt and pepper, while browning the meat, add onion, ginger and garlic and fry for 2 minutes.
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Step 2: Add the bacon, cayenne pepper, garam masala, capsicum thyme, tomato paste and fry for 2 to 3 minutes and then add the passata, stock and peas and simmer for 1/2 hours until reduced and pork is tender.
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Step 3: Add tomatoes, spring onion, lime juice, coriander and serve.
We hope you enjoy this recipe!
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