Ingredients
- 2 tablespoons light olive oil
- 1.25kg pork shoulder, cut into 3cm pieces
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 2 tablespoons sweet paprika
- 1/4 cup tomato paste
- 1/2 teaspoon cayenne pepper
- 600g orange sweet potato, peeled, cut into 5cm pieces
- 2 cups Massel chicken style liquid stock
- 2 tablespoons smooth peanut butter
- 2 dried bay leaves couscous, to serve
Method
- Step 1Preheat oven to 130°C. Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Add one-third of the pork. Cook for 4 minutes or until browned. Remove to a bowl. Repeat in 2 batches with remaining pork.
- Step 2Add onion to pan. Cook, stirring occasionally, for 5 minutes or until soft. Add garlic. Cook for 1 minute. Add paprika and tomato paste. Cook, stirring, for 2 minutes.
- Step 3Return pork to pan. Add pepper, sweet potato, stock, peanut butter and bay leaves. Season with salt and ground white pepper. Stir to combine Bring to the boil. Cover with a tight-fitting lid. Bake for 2 1/2 hours or until pork is tender. Remove and discard bay leaves. Serve with couscous.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1857 kj
Energy
19g
Fat Total
5g
Saturated Fat
4g
Fibre
46g
Protein
129mg
Cholesterol
626.91mg
Sodium
9g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Super Food Ideas
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