Ingredients:
1kg (2 lbs) pork (preferably a fattier cut such as the blade shoulder [Boston butt]), cubed
100g (2 cups) onion, chopped
200g (1 cup) fresh tomato, chopped
420g (15 oz) tin or carton passata (tomato sauce)
6 large garlic cloves, chopped
1 large potato, peeled and cubed
150g (1 cup) carrot, cubed
1 medium green bell pepper, cored and diced
1 medium red bell pepper, cored and diced
165g (1 cup) green peas
165g (1 cup) chickpeas (garbanzo beans)
50g (1/3 cup) raisins
Juice of 1/2 fresh lime or lemon
4 tbsp soy sauce, divided
1.5 tbsp fish sauce
2 tsp brown sugar
2 bay leaves
Method:
In a small bowl, mix together the lime/lemon juice, soy sauce, bay leaves, salt and black pepper. Rub all over the pork and set aside to marinate for 60-90 minutes.
Place a cast iron casserole (Dutch oven) over medium heat. When hot add the oil, followed by the onion. Fry for about 5 minutes, until soft and translucent then add the garlic and stir-fry for 2 minutes.
Now add the pork and its marinade. Cook for about 10 minutes, stirring frequently, until the pork is nicely coloured all over. Add the potato and carrots along with the brown sugar. Stir to combine, cover the pot and cook for 15-20 minutes. If the mixture starts to become too dry add 125ml (1/2 cup) water.
About 15 minutes before the ingredients are completely cooked add in the bell peppers, peas, chickpeas and raisins.
Taste and adjust the saltiness with more soy sauce, if needed. Continue cooking until the pork is fork tender.
Serve hot.
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