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8
Points®
Total Time
1 hr 50 min
Prep
20 min
Cook
1 hr 30 min
Serves
4
Difficulty
Moderate
Ingredients
Pork loin chop, raw
740 g, (Buy 3x310g chops) fat trimmed, bones discarded
Brown onion
1 medium, finely chopped
Red capsicum
1 medium, thickly sliced
Canned diced tomatoes
400 g, (1x400g can)
Tamarind puree
2 tbs, (paste)
Eggplant
6 baby, thickly sliced
Beans, snake
200 g, cut into 5cm lengths
Fish sauce
1½ tbs
Fresh green chilli
1 whole, thinly sliced
Instructions
- Heat oil in a large saucepan over medium-high heat. Cook pork, turning, in batches, for 3 minutes or until browned. Transfer to a plate.
- Cook onion, capsicum and 1 tablespoon water in same pan, covered, for 5 minutes or until softened. Add tomatoes, tamarind, eggplant, pork and any juices and bring to the boil. Reduce heat and simmer, covered, for 1 hour.
- Add beans and cook, covered, for 15 minutes or until pork and vegetables are tender. Add fish sauce and stir to combine. Serve sprinkled with chilli.
Notes
SERVING SUGGESTION: Microwave brown rice.TIPS: You can also brown and cook the pork bones in the stew for added flavour if you wish. Just remember to remove them all before serving. You can use green beans instead of snake beans. Store any leftovers (without chilli) in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop.
