For pork lovers, there is no meat like it – succulent and full of flavour! In this recipe I will show you two ways of preparing pork: First as a stew and then as juicy chunks of pork muchomo you can enjoy with a salad of your choice. If pork is taboo for you, simply substitute it for goat meat or tender cuts of beef.
Ingredients (Serves 4)
1 kg boneless lean pork 2 large green apples
2 tbsp wholegrain mustard
2 tbsp wheat flour
2 large onions 1 chicken stock cube
1 tsp Aromat 2 tbsp oil
1 tsp freshly ground black pepper
4 large tomatoes
1 tbsp tomato paste Juice of ½ a lemon
2 tbsp soy sauce 300ml hot water
Salt to taste
For pork muchomo you will need
An oven tray
1. Put the tomatoes in hot water for a few minutes. When cool enough to handle, peel off the skin and roughly chop. Put aside. Slice the onions. Peel, core and slice the apples into medium-size slices. Put in a small bowl and sprinkle over the lemon juice. Cut the pork into medium-size chunks. Dissolve the stock cube in the hot water to make chicken stock.
2. Mix the flour with a generous pinch of salt and toss the pieces of pork in it. Shake off the excess and put meat aside. Do not throw flour that remains away.
3. Heat the oil in a large frying pan on fairly high heat. Quickly fry the pork in small batches about three minutes on each side, to seal in the juices. This is called searing. Do not put all the pork in at once or it will steam in its juices and quickly lose its tenderness. After searing each batch put aside on a plate.
4. In the same pan, fry the onions on medium heat until golden brown. Add apple slices and cook stirring until they turn golden and sticky. Add the Aromat, black pepper, mustard and stir briskly for about a minute. Add the chopped tomatoes and cook scrapping any bits that stick to the bottom into the sauce.
5. Tip the pork into the pan and add the chicken stock, bring to the boil and then reduce the heat and simmer for 20 minutes, adding a little water if necessary. Mix the flour left-over from seasoning the pork with a little water to make a slightly watery paste. Add to the pork stew and cook stirring occasionally for a further 10-15 minutes. Adjust stew to desired thickness, by adding in a little more water if necessary. Serve with a main dish of your choice and a fresh vegetable salad.
For pork muchomo
1. Remove the pork from the stew, drain well and put on an oven tray lined with foil paper. Heat the oven to 190C/375F gas mark 5, for 15 minutes. Bake or grill the pork until dry, but succulent. Serve with a salad of your choice.