Ingredients
- 2 tbsp all-purpose flour
- Salt and freshly ground pepper
- 1 large pinch dried chilli flakes
- 900 g pork shoulder, diced
- 6 tbsp sunflower oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 2 carrots, peeled and sliced
- 1 butternut squash, peeled and sliced
- 300 ml chicken stock
- 3 tbsp Bonne Maman Peach Jam
- 2-3 tbsp freshly chopped cilantro
1. Preheat the oven to 300 ° F.2. Coat the pork with the dry ingredients (flour, salt, pepper and cayenne pepper).3. Pour 3 tbsp. of sunflower oil in an ovenproof casserole dish. Heat the oil on the stove and brown the meat. Remove the meat from the casserole dish and add the remaining oil to fry the onion and garlic until tender.4. Return the meat to the casserole dish and add the carrots and squash. Pour in the broth and boil.5. Bake in the center of a preheated 300 ° F oven for two hours, or until meat is tender.6. Remove from the oven, stir in the Bonne Maman peach jam and season with salt and pepper to taste. Add the fresh cilantro just before serving, along with the steamed rice.
Share