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Inca Stew      HT  MC  Sth American   105mins

Serves 4     Hot   Pork   Vegetables  Grains  Nuts  Fruit  Main course  Dairy free  Eggless  South America



350g/12 oz Onion, chopped

4 tbsp Oil

2 Cloves of Garlic, crushed

900g/2 lb Belly of Pork

75g/3oz Long Grain Rice

1 x 400g/14 oz Tomatoes

1 Chicken Stock Cube

½ teasp Paprika

¼ teasp Cinnamon

1 teasp Saffron

225g/8oz Potatoes

2 Bananas, peeled and sliced

50g/2oz Salted Peanuts





1. Heat 2 tbsp of the oil in a pan. Add the onions and garlic and fry until brown, stirring to prevent sticking.


2. Cut the pork into cubes and add to the onions together with the rice. Cook until the rice has absorbed the oil, stirring frequently. Add a little water if necessary to prevent burning.


3. Pour the juice from the tinned tomatoes into a jug and make up to 450ml/ 15 fl.oz.  with boiling water. Crumble in the stock cube, mix well. Chop the tomatoes and add to the pork together with the tomato juice, paprika, cinnamon and saffron. Simmer gently for 20 minutes.


4. Meanwhile, peel and cube the potatoes. Heat the remaining oil in a frying pan and cook the potatoes over a low heat for 15 minutes.


5. Add the potatoes to the pork mixture together with the sliced bananas and peanuts. Cook for a further 10 minutes. Adjust seasoning if necessary and serve immediately.


More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts 



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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