Preparation time
20 minutes
Ready in
2 hr 5 min
Cooking Time: 1 hour and 45 minutes
Makes
4 to 6 Servings
Ingredients
2 lb (1 kg) Ontario Boneless Pork Shoulder Blade
3 tbsp (45 mL) vegetable oil (approx)
Salt and pepper
2 Ontario Onions, thickly sliced
2 cloves Ontario Garlic, minced
1 tbsp (15 mL) minced gingerroot
1/2 tsp (2 mL) each curry powder, ground cumin, ground coriander and crushed red pepper flakes
1/4 tsp (1 mL) ground cinnamon
2 cups (500 mL) chicken broth
2 tbsp (25 mL) tomato paste
1/2 cup (125 mL) peanut butter
2 Ontario Greenhouse Sweet Yellow or Orange Peppers, cubed
2 Ontario Greenhouse Tomatoes, seeded and coarsely chopped
1 tbsp (15 mL) fresh lemon juice
1/2 cup (125 mL) each chopped fresh Ontario Cilantro (Coriander) and shelled Ontario Peanuts
Instructions
Trim any fat from pork; cut into 1-1/2 inch (4 cm) cubes. In large heavy saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown pork, in batches, and adding more oil as necessary. Season with salt and pepper to taste. Transfer to plate.
Add more oil to pan if necessary, cook onions over medium heat, stirring occasionally, for 5 minutes. Stir in garlic, ginger, curry powder, cumin, ground coriander and hot pepper flakes; cook, stirring for 1 minute.
Stir in cinnamon, broth and tomato paste; bring to boil, scraping up any brown bits from bottom of pan. Return pork and any juices to pan. Cover and simmer over low heat until pork is tender, 45 to 60 minutes. (Recipe can be prepared ahead to this point, cooled, covered and refrigerated for up to 24 hours; bring to simmer before proceeding.)
Stir in peanut butter until blended; cook, uncovered, for 5 minutes. Stir in sweet peppers; cook for 5 minutes. Stir in tomatoes; simmer just until tomatoes soften but still retain shape, 2 to 3 minutes. Stir in lemon juice. Transfer to shallow bowl. Sprinkle with coriander and peanuts to serve.
Nutritional Information
1 Serving:
- Protein: 41grams
- Fat: 33 grams
- Carbohydrate: 18 grams
- Calories: 530
- Fibre: 5 grams
- Sodium: 620 mg