PORK SHANK STEW WITH ROAST POTATOES, PUMPKIN AND CORN

SERVES 2-4 PREPARATION: 20 MIN COOKING: 2 HOURS

STEW

oil for frying

500g pork shanks

1 onion (preferably red), chopped

10ml (2t) crushed garlic 1 each red, green and yellow pepper, thinly sliced

10ml (2t) mild curry powder salt

5ml (1t) ground paprika

5-6 assorted curry leaves 750ml (3c) chicken stock 30ml (2T) Worcester sauce 10ml (2t) tomato paste 250ml (1c) minestrone soup

VEGETABLES

2 mealies, husks removed 1 small pumpkin, cut into thick slices

15ml (1T) olive oil salt

2 large potatoes, skinned and cut into wedges potato spice

30ml (2T) butter fresh coriander leaves to garnish

1 Stew Heat the oil and fry the shanks until brown all over. Remove from the pot.

2 Add more oil to the pot and fry the onion, garlic and peppers until soft. Add the spices and fry until fragrant. Remove the curry leaves after about 10 minutes.

3 Add the chicken stock and simmer for 30 minutes while stirring continuously.

4 Add the Worcester sauce and tomato paste. Continue stirring.

5 Add the minestrone soup and let the stew simmer on low heat for about 45 minutes or until the pork is soft and well done.

6 Vegetables Bring a pot of water to the boil and parboil the mealies. Drain.

Preheat the oven to 200°C.

7 Pack the pumpkin slices on a baking sheet, sprinkle olive oil over and season with salt.

8 Sprinkle olive oil over the potatoes and season with the potato spice. Butter the corn and season with salt.

9 When the pumpkin has been in the oven for 10 minutes, remove and add the potatoes and mealies to the roasting pan. Return to the oven and roast for 25 minutes.

10 Serve the stew with the vegetables and garnish with the fresh coriander leaves.