800g stewing pork
salt and pepper
30ml (2T) olive oil
250g mushrooms, trimmed and quartered
2 cloves garlic, minced
1 can (410g) stewed
60ml (¼c) basil
2,5ml (½t) dried oregano
15ml (1T) cornflour
30ml (2T) butter
- Season the pork. In a large saucepan with a tight-fitting lid, heat the oil over medium-high heat. Swirl it to coat the bottom of the pan. Cook the pork for 4-6 minutes until golden.
- Remove and set aside on a plate.
- Add the mushrooms to the same pan, cover and cook until softened, about 5 minutes. Add the garlic, tomatoes, basil and oregano. Reduce the heat to medium-low and cook covered until the tomatoes break down, about 10 minutes.
- Return the pork and any juices to the pan, cover and cook until done, about 20 minutes. Mix the cornflour and a little water then add to the pot. Add the butter and swirl to mix the sauce. Serve with rice or your favourite side dish.