Pork And Pumpkin Stew/Guisado De Puerco Y Calabaza

Here is a new dish, with some sunshine colours.. Seeing as the sun hasn’t come out in London, England!! You can use any meat you wish, just increase or decrease the cooking time! Add as much colourful vegetables as possible.. Pumpkin adds a lovely sweet finish, but squash or swede can be a lovely addition to this stew!

SERVES 4-6

Meat:

1kg of Pork Belly Strips
2 Cloves of Garlic,chopped
1/2 teaspoon of Coriander,Garlic (powder),Dried Basil,Dried Sage,Mace,Turmeric or to taste
1/2 Scotch Bonnet Pepper(Optional)
Salt to taste
2 Bay Leaves

1 Onion chopped
1Red Bell Pepper diced
1 Large Slice of Pumpkin,peeled,washed and diced
Olive oil for frying
White Rice and Steamed Savoy Cabbage/Kale to serve

METHOD

Wash and drain the meat and rub spices into it. Set aside and chop onions,bell pepper, scotch bonnet pepper, garlic and pumpkin.

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Put these aside,and set a pan to heat with olive oil. Place the meat a few pieces at a time and allow them to brown.

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When you have finished browning the meat in batches. Fry the onions,peppers, and garlic until softened add the meat and add water to cover. Leave to simmer for around 30 minutes or until tender.

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Add the pumpkin pieces and cook until the pumpkin is tender, around 10 minutes. Serve hot with rice and cabbage/kale. Disfrutalo!!

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