JANINE’S PORK STEW
2 big onions, chopped
1 tomato, chopped
9 pork chops
4 big potatoes, cut into 4 each
2 bay leaves
salt to taste
ground pepper to taste
2 teaspoons all spice
Fry the onions with a little olive oil until golden brown in the cast that you have.
Remove the fat of the pork chops, cut into blocks, but you can use any pork.
Dust the pork with flour and fry in the same pot until brown.
Remove meat out off the pot.
Return the onions to the pot, add the tomato and carrots, simmer for about 3 min, return the meat into pot.
Add the bay leaves, cloves, all spice, salt and pepper.
Add 3 cups of water, just that the meat is cover.
Put pot in oven that’s preheated 180 ºC with the pot lid on and let cook for 3 to 4 hours.
An hour before you remove the pot, add the potatoes. When the potatoes are done, add the peas.
Cover and put in oven for 30 min.
Remove the pot from oven, keeping the lid on, leave the pot to stand for it to rest, and enjoy.
Recipe and photo: Janine Zwynen Walters