Hungarian Pork Stew

Name: Hungarian Pork Stew
Yield: 6 servings
Cuisine: South African
Ingredients: 1 kg Pork stew; 5 cloves garlic, chopped; 1 onion, chopped; 1 red pepper, chopped; 2 T coconut oil; 1 cup beef stock; 1 T Sweet Paprika; 3 T Smoked Paprika; 2 T Paprika; 1 t cumin seeds; 1/4 cup dry white wine; 1 tin chopped tomatoes; 3 bay leaves; 1 t lemon juice; 1 T corn flour and water to make a slurry; salt and pepper; 1 broccoli; 1 packet spinach; 1 T butter; 1/4 cup plain yoghurt

Kelly Fouche @cook_16791374

Cape Town

A delicious pork stew, designed to warm your soul on a cold winter's week night. It cooks for about 2.5 hours, so you need to make sure that you have enough time. Serve with a broccoli and spinach mash

Kelly Fouche @cook_16791374

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Ingredients

6 servings

1 kgPork stew
5 clovesgarlic, chopped
1onion, chopped
1red pepper, chopped
2 Tcoconut oil
1 cupbeef stock
1 TSweet Paprika
3 TSmoked Paprika
2 TPaprika
1 tcumin seeds
1/4 cupdry white wine
1 tinchopped tomatoes
3bay leaves
1 tlemon juice
1 Tcorn flour and water to make a slurry
salt and pepper
1broccoli
1 packetspinach
1 Tbutter
1/4 cupplain yoghurt

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Steps

1

Heat 1T coconut oil in a big pot. Sear the pieces of pork (in batches) and set aside.
2

Turn down the heat and brown the onion. Remove and set aside with the pork.
3

Lower the heat a bit more and add another tablespoon of coconut oil. Add the the red pepper, paprikas, cumin seeds and garlic. Cook, stirring continuously and then deglaze with the wine.
4

Add the tinned tomatoes, stock, bay leaves and salt and pepper. Bring to a boil and add the meat and onion.
5

Reduce the heat to low, cover and cook for about 2 hours.
6

Remove the lid and add the cornflour slurry, lemon juice and seasoning (to taste). Allow to cook uncovered until desired consistency.
7

While the stew is cooking, boil the broccoli in seasoned water. When the broccoli is soft, add the spinach to wilt. Drain and blitz with the seasoning, butter and yogurt.
8

Serve with chopped chilli and coriander.