ELIZE’S MOCK OFFAL WITH PORK SHANKS

Lankal lus vir my ma se afval, ek sien egter nie kans om self afval skoon te maak nie. Die was nou die kortste pad na afval en sommer al die gesonde goed daarby.

• 800 g pork shank, into cutlets
• flour to dust
• oil for braising
• 1 onion
• 3 cloves of garlic, chopped
• 2 cm piece of ginger, chopped
• 1 green chilli, seed removed and chopped
• 1 cinnamon stick
• 3 cloves
• 3 all spice (pimento)
• 2 teaspoons red leaf masala
• 1 teaspoon chilli powder
• 1 teaspoon turmeric
• 1 ½ teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon salt or to taste
• 1 can of tomato and onion mix (2 fresh tomatoes, peeled and chopped)
• 4 potatoes, cut into quarters
• 1 can mixed beans

Cut the rind of each cutlet through to prevent shrinking. Dust pork cutlets with flour and braise in a Dutch oven until sealed and brown, remove and keep aside.
In the same pot braise a large chopped onion in a little oil until light brown.
Add the garlic, ginger and chilli fry another minute.
Add all the spices and fry another minute
Add the tomato and cook for 10 minutes.
Add the pork and potatoes and some water stir through and cook (lid on) in oven at 160 ºC . Check after one hour, stir and add some more water if needed, if the potatoes are done remove and keep aside, continue cooking until meat is tender. Total time is about 2.5 hours in oven.
Return the potatoes and add can of beans. (You can add butter beans or any beans of your choice)
Cook for a further 10 minutes until warmed through.
Serve with white rice.

Recipe and Photo: Elize de Kock

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