JANINE’S PORK STEW
- 2 big onions, chopped
- 1 tomato, chopped
- 9 pork chops or any other cut
- cake flour
- carrots
- peas
- 4 big potatoes, cut into 4 each
- 2 bay leaves
- 2 cloves
- salt to taste
- ground pepper to taste
- 2 teaspoons all spice
Fry the onions with a little olive oil until golden brown in a cast iron pot. Remove from the pot and keep aside.
Remove the fat off the pork chops, and cut the meat into blocks.
Dust the pork with flour and fry in the same pot until brown.
Remove meat from the pot, keep aside.
Return the onions to the pot, add the tomato and carrots, simmer for about 3 min, return the meat to the pot.
Add the bay leaves, cloves, all spice, salt and pepper.
Add 3 cups of water, just that the meat is cover.
Put pot in oven that’s preheated 180 ºC with the pot lid on and let cook for 3 to 4 hours.
An hour before you remove the pot, add the potatoes. When the potatoes are done, add the peas.
Cover and put in the oven for 30 min.
Remove the pot from the oven, keeping the lid on, leave the pot to stand to rest, and enjoy.
Recipe and photo: Janine Zwynen Walters
