African Pork and Peanut Stew

Do you ever get in a recipe rut? I love to cook but hate deciding what to cook. I will take out a pork shoulder and start searching through about a million pulled pork recipes. Not that there is anything wrong with pulled pork, I just want to cook something different.

To mix it up a bit I decided to cook by Country instead of cut of meat. Now Carl has challenged me to do 80 recipes in 80 days! He doesn’t ask much! He didn’t say 80 consecutive days lol so I might be able to stretch it out a bit!

The first one is African-inspired Pork & Peanut Stew - I cut up one of our bone in pork shoulder roasts and threw the bone in for extra flavour.

Ingredients

• 2 tablespoons Berkshire pork lard - or peanut oil

• 2 lb Cobblestone Farm Berkshire pork shoulder cut into 1” cubes

• 1 chopped onion

• 1 teaspoon garlic powder (not salt) or 2 cloves fresh chopped garlic

• 1/2 teaspoon curry powder

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground ginger

• 1 teaspoon chili flakes

• 1 bay leaf

• 1/4 teaspoon cinnamon powder

• 1 teaspoon salt

• 2 cups Berkshire pork bone broth - or you can use chicken

• 3 tablespoons tomato puree

• 1/2 cup peanut butter

• 2 chopped tomatoes

• 1/2 cup peanuts

• 1/4 cup chopped fresh cilantro

Directions

1. Heat lard in a large skillet on high heat.

2. Add pork cubes and brown on all sides.

3. When pork is browned add the chopped onion and spices and cook on med heat for 1 min.

4. Stir peanut butter into stock and add to the pan with tomato paste & chopped tomatoes.

5. Bring to the boil and simmer gently for 45 mins or until pork is tender.

6. Stir in the peanuts.

7. Serve with rice and garnish with fresh coriander.