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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
Ingredients 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 Salt
Instructions
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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