Pork with tomato and mushroom stew



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.
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