Ingredients
2 tablespoons olive oil
500g diced pork leg
1 large onion, thinly sliced
2 cloves garlic, finely chopped
2 large sweet potatoes, peeled and cubed
1 teaspoon ground cumin
1 teaspoon sweet smoked paprika
2 tablespoons chopped fresh oregano
150ml dry white wine
400g chopped tomatoes
170ml soured cream
2 tablespoons chopped fresh parsely
Instructions
Heat the oil in a large flameproof casserole. Add the pork and brown on all sides, then add the onion and garlic and cook for 3-4 minutes until softened. Add the sweet potatoes to the pan, then scatter over the cumin, paprika, oregano and seasoning. Stir for 1-2 minutes.
Pour in the wine then add the tomatoes to the pan with 100ml cold water. Bring to the boil then cover then pan and simmer gently for 75 minutes until the pork is tender and the sauce has thickened. Stir in the soured cream and scatter with the chopped parsely. Serve with steamed rice and a large green salad or steamed cabbage.
Serves 4.
