This dish is a simple version of my ‘Pork, Chorizo & Black Bean Stew’, but I didn’t add Black Beans because I wanted to serve it with ‘Cuban Inspired Black Bean Rice’. This dish is absolutely easy to cook. Alter the amount of Ground Chilli to suit your taste. I added 1/4 teaspoon and it was just right for me.
500 to 600g Pork Steaks * I used 4 Scotch Fillet Steaks
1 tablespoon Oil *I used Olive Oil
1 Onion *cut into small pieces
1 to 2 cloves Garlic *finely chopped
1 teaspoon Ground Cumin
1 teaspoon Ground Paprika
1/4 teaspoon Ground Chilli *alter the amount, you may wish to add more
1 can (400g) Diced Tomatoes
1 cup Chicken Stock OR Stock of your choice
1 Bay Leaf
1/2 to 1 teaspoon Salt *alter the amount depending on the saltiness of the stock
Black Pepper as required
Coriander to serve *optional
- Cut Pork into bite-size pieces. Prepare Onion and Garlic. Heat Oil in a pot over medium heat, cook Pork until nicely browned. Add Onion and Garlic, and stir for a few minutes, then add all spices and stir.
- Add canned Tomatoes, Chicken Stock (OR Stock of your choice) and Bay Leaf, cover with a lid, and simmer over low heat for 30 minutes.
- Remove the lid, season with Salt & Black Pepper, and simmer until the sauce is thickened.
- Serve with freshly cooked Rice. Today I served with ‘Cuban Inspired Black Bean Rice’