Pork rasher stew

By Drum Digital
19 October 2016

A hearty stew, filled with the goodness of tomato

By: Hope Malau

Serves: 6

Preparation: 10 min

Cooking: 1 hour 10 min

1 kg pork rashers

30 ml (2 T) fennel seeds, crushed

15 ml (1 T) chilli flakes

2 lemons, grated

30 ml (2 T) olive oil

2 onions, sliced

30 ml (2 T) tomato paste

2 x 400 g cans chopped tomatoes

300 ml chicken stock

15 ml (1 T) sugar

salt and pepper

  1. Rub pork with the fennel seeds, chilli flakes and lemon zest. Season well and cut into large pieces – about 5 cm.
  2. Heat oil in a large pan over medium heat and gently sauté the onion for 10 minutes until soft, stirring occasionally. Remove from the pan and set aside.
  3. Add the pork pieces to the pan in batches and fry in oil for 5 minutes until golden all over and fragrant.
  4. Add the tomato paste and cook for 30 seconds, stirring. Add the canned tomatoes and stock and bring to the boil. Reduce to a simmer and cook, covered, for 1 hour.
  5. Season with sugar, salt and pepper.

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