- 2 lb (900 g) shoulder pork
- 1 lb (450 g) onion (about 2 medium onions)
- A large green pepper
- 2 or 3 cloves of garlic
- Tin of chopped tomatoes or 1 lb (450 g) fresh, skinned and chopped
- 1 tablespoon curry powder
- 1 chilli pepper
- 3 tablespoons tomato puree
- 2 tablespoons white wine vinegar
- 1 or 2 bay leaves
- Teaspoon of dried mint or 2 teaspoons of fresh, chopped
- Olive oil
- 1/2 pint (285 ml) veg stock or water
- Salt and pepper to taste
- Cut up the pork into largish cubes.
- Peel and chop the onions.
- Cut the pepper in half, de-pith and then cut into largish chunks.
- Finely chop the chilli pepper.
- Heat the oil in a large pan and add the pork cubes, brown on all sides.
- Remove from the pan and keep warm.
- Add the chopped onions and peppers and saute lightly. Put the curry powder, garlic and chilli pepper in and continue cooking on a low heat for one or two minutes.
- Increase the heat and add the tomatoes and tomato puree and stir in the veg stock or water and vinegar. Season with salt and pepper to taste and stir in the mint.
- Transfer to a casserole dish with the pork. Put the bay leaves on top.
- Cover and put into a low oven (Gas Mark 2) and cook for about 2 hours until the pork is really tender.
- Remove the bay leaves, skim the top for any excess fat and serve.
Enough for 4 people.