INGREDIENTS

• 1 kg. lean belly pork or shoulder of pork
• 2 onions finely chopped
• 2 green peppers sliced
• 500 g. mushrooms
• 1 tbsp. sweet pickle or mango chutney
• 1 tsp. curry powder (or to taste, we don’t like it spicy)
• 1 dssp. apricot jam
• 1 pt. chicken stock.
• thickening (cornflour / maizena etc.)

NOTE:

Good with rice and peas.

SERVES: 4-6 | PREP: 10 mins | COOK: 4½ hours

1. Pre-heat a casserole dish in an oven at 150°C / Gas Mark 2.
2. Cut the meat into 2½ cm chunks. Fry the meat and onions together for a few minutes until the meat is seared and the onions are soft.
3. Add the meat and onions to the casserole dish along with all other ingredients except the thickening.
4. Place the lid on the casserole tightly and cook in the oven for up to 4½ hours.
5. Thicken as necessary.