Pork and Green Onion Stew
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Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 8 cups Pork shoulder (diced)
- 5 Tbsps olive oil
- 2 large onions (diced)
- 1 large carrot (diced)
- 2 cloves garlic cloves (crushed)
- 2 ½ inches fresh ginger (grated)
- Saffron
- 1 tsp Ras el hanout
- 1.333 cups chicken stock
- 2 bunches scallions (peeled, green tops removed.)
- 2 tsps runny honey
- 1 tsp ground cinnamon
- 1 cilantro
- Sea salt
- freshly ground peppers
Preparation steps
1.
Heat 2 tbsp oil in a heavy based frying pan, add pork and cook until sealed and lightly brown. Place in a large bowl.
2.
Add the onion and carrot to the frying pan with 2 tbsp olive oil and cook for 2 minutes.
3.
Pour vegetables into a flameproof casserole dish or tagine, add the pork, season with salt and pepper, add garlic, finely grated ginger, saffron strands and ras-el-hanout.
4.
Cover with 300ml chicken stock and cook over a gentle heat for at least an hour or until the meat is tender.
5.
Add the whole green onions, honey, and ground cinnamon and continue cooking for a further 40 minutes, adding more chicken stock if necessary.
6.
Garnish with roughly chopped coriander.
