When life gives us lockdown, let’s make lovely food

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Porkamati

In many households, it goes like this now: first we eat, then we do everything else. Here’s a lip-smacking, tasty recipe for pork with a flavourful tomato gravy. 

Preparation: 15-20 min | Cooking: 45 min | Serves  6-8

Ingredients

45ml (3T) oil

700g-1kg pork cubes or stewing pork pieces

2 onions, finely chopped

5ml (1t) each chopped garlic and ginger

2,5ml (½t) chopped fresh chilli (optional)

5ml (1t) meat, barbecue or chicken spice

2 potatoes, diced

2 carrots, diced

1 can (410g) chopped tomatoes

salt and pepper

1 can (410g) cross-cut green beans

1 packet cream of tomato soup powder

65-100ml cold water

15ml (1T) sugar

To Serve

noodles, samp, pap or rolls

Method

Heat the oil in a large saucepan (with a tight lid) and fry the pork cubes or pieces until light golden brown.

  • Add the onions, garlic, ginger and chilli (if using) and cook until the onions are soft. Add the spice and stir through.
  • Add the potatoes, carrots and tomatoes. Season with salt and pepper. Drain the liquid from the green beans into the stew, but keep the green beans in the can.
  • Cover the saucepan with its lid and simmer over gentle heat for about 45 minutes, or until the pork is tender. Stir now and then and add hot water bit by bit to keep the mixture from catching, if required. 
  • Mix the tomato soup powder with the cold water into a smooth paste. Add to the stew along with the sugar. Stir until the gravy thickens.
  • Add more hot water according to how thick you prefer the sauce. Add the green beans, stir until heated through and season.

To serve

Serve hot on noodles, samp, pap or with rolls. 

Tips:

  • The can of tomatoes can be replaced with 4-5 chopped tomatoes.
  • For added depth of flavor, use chicken or beef stock instead of water as your cooking liquid. 
  • Simmering this delicious tomato-flavoured pork stew will give you a better result if it cooks longer over a low temperature, as the meat will be softer and will shrink less. 
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