Pork Shoulder Afritada with Green Peas

A simple Spanish-inspired tomato based pork stew!

Serves: 4







Ingredients

• 2 tablespoons extra vrgin olive oil
• 4 cloves garlic, chopped
• 1 piece onion, chopped
• 700 to 800 grams Pork Shoulder Boneless , chunked
• 4 pieces fresh bay leaves
• 1 tablespoon tomato paste
• 1 cup Fountain Tomato Sauce
• 5 pieces small carrot, chunked
• 4 pieces small salad white potatoes, peeled and sliced into half or quarter
• 3 cups salt reduced beef stock
• 2 tablespoons soy sauce
• 1 piece medium red capsicum, deseeded and sliced into strips
• 1 cup frozen green peas
• 1 teaspoon freshly ground black pepper
• salt to taste

To Serve: steamed rice








Method

1. Slice your pork shoulder into chunks. Set aside.
2. Heat the oil in a deep pot.
3. Sauté the garlic and onion until soft.
4. Add the sliced pork and bay leaves, then sauté until it is light brown on all sides.
5. Add tomato paste and tomato sauce then, stir in for 1 minute.
6. Add the potatoes and carrots, then stir in for 1 minute.
7. Pour the beef stock and soy sauce. Let it boil, then reduce the heat. Cover and simmer until the pork is tender (around 40 to 50 minutes, approximately ) and the root vegetables are fully cooked.
8. Lastly, stir in the red capsicum and the greenpeas. Let it cook for 3 to 5 minutes (approximately). Season with freshly ground pepper and salt to taste.
9. Remove heat and serve warm!

Matthew 5:4
Blessed are they that mourn: for they shall be comforted.

Mrs. Shirley Simmons