Chancham Spiced Tamarind with Pork Aubergine and Red Pepper Stew
Over a year ago
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Ingredients
- 1.2kg pork shoulder joint
- 1 large aubergine
- 1 red pepper
- 1 jar chancham Spiced Tamarind Marinade
- 2 cloves garlic
- 350ml vegetable stock
- 10 small potatoes
- pinch sea salt
- 4 tbsp rapeseed oil
Accompaniment
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Description
A nice winter warmer with tender pork and spices
Method
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1
1. Chop the shoulder joint into 2cm chunks and aubergine and pepper into slightly larger pieces.
2. Crush the garlic by pressing down with side of knife blade.
3. Place all ingredients into large ovenproof dish and mix thoroughly.
4. Place in oven for 3 hours at 200ºC (180ºC fan)
5. Meanwhile boil potatoes for 20 mins until just soft. Place on baking sheet and roughly crush with potato masher. Drizzle over with rapeseed oil and sprinkle with sea salt and place in oven for last hour of cooking.
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