750 g/1 1/2 lb lean
pork cut into 2.5 cm/1 inch cubes
1 large onion, sliced
2 garlic cloves,
crushed
500 g/1 lb
tomatoes, skinned and chopped
1 green pepper,
cored, deseeded and chopped
1 1/2 teaspoons
paprika
150
ml/1/4
pint Chicken
Stock
1 aubergine, sliced
2-3 tablespoons
seasoned flour
salt and pepper
1 tablespoon
chopped coriander leaves, to garnish
boiled rice, to
serve
Method:
Heat 2 tablespoons of the oil in a large saucepan or
flameproof casserole. Add the pork and fry over a
low heat, turning occasionally, until golden brown
on all sides.
Remove from the pan with a slotted
spoon. Add the onion and garlic to the pan and cook until soft
and golden.
Return the meat to the pan and stir in the
tomatoes, green pepper, paprika and stock. Season to
taste with salt and pepper.
Bring to the boil, cover
with greaseproof paper and a lid and simmer gently
for 1 hour, or until the meat is tender. Dip
the aubergine slices in seasoned flour.
Heat some of
the remaining oil in a large frying pan. Add the aubergine slices, a few at a time, and fry until
they are golden brown on both sides, adding more oil
as required.
Remove with a slotted spoon and pat dry
with kitchen paper.
Serve the stew with the fried aubergine, scattered
with coriander, and plain boiled rice.
Meats Recipes -
Catalan Pork Stew
Recipe
