Sweet sour ground pork stew with tomatoes, chilies and sultanas
A spin on Filipino menudo, the addition of green chilies and bird’s eye chilies makes it a spicy dish. Sweet sultanas provide a counterbalance to the heat of the chilies.
Servings 4 people
Ingredients
- 3 tablespoons cooking oil
- 200 grams potatoes (about 7 oz) peeled and cut into small cubes
- 2 shallots peeled and chopped
- 4 long green chilies (seeds and membranes discarded) thinly sliced
- 2 bird's eye chilies thinly sliced
- 4 cloves garlic peeled and chopped
- 400 grams ground pork (about 14 oz)
- salt
- 1 cup chopped tomatoes
- ⅓ to ½ cup sultanas
Instructions
- Heat the oil in a frying pan.
- Cook the potatoes in the hot oil just until the edges start to brown. Scoop out and set aside.
- In the remaining oil, over medium heat, saute the shallots and chilies until softened.
- Add the garlic and continue sauteeing for another minute.
- Turn up the heat, stir in the ground pork, sprinkle in a teaspoon of salt and cook until the meat is lightly browned.
- Pour in the chopped tomatoes and stir.
- Add the fried potato cubes and sultanas.
- Simmer, covered, for ten minutes.
- Taste and add more salt, if needed.
- We love this spicy ground pork dish with rice. If you're not a rice eater, it's equally good as a sandwich filling.
