Peruvian Pork Stew
- 900g pork belly, cut into chunks
- 1 tsp veg oil
- 1 chopped onion
- 3 grated onion cloves
- 8 tbsp aji panca paste or chipotle paste
- 1 diced tomato
- 1 tsp ground cumin
- 80g chopped roasted peanuts
- 1 chopped cooked beetroot
- 450g new potatoes, halved
- 500ml beef stock
- Sear the pork (in its own fat) in a pan for 20 mins or until golden all over. Remove and set aside. Add 1 tsp of veg oil to the pan and fry the onion and garlic for 5 mins, then stir in the spice paste, tomato, cumin and salt and pepper.
- Add the peanuts, beetroot, 120ml of water and some seasoning to a food processor and whizz to a paste. Add to the pan with the pork, potatoes and stock. Stir and cook for 30 mins, then serve with brown rice.
90 mins
4 serving