Kumato Tomatoes Pork Fillet Stew using Cast Iron Pot by Helga Soo
https://www.facebook.com/groups/platepalate/permalink/905784766142491/
Ingredients
500g Sliced Pork Fillets (blanched)
5 Kumato Tomatoes (remove seeds)
2 Carrots (cut)
5 fresh Shiitake Mushrooms (cut)
4 Potatoes (cut)
1 Green Capsicum (cut)
2 Spring Onions (cut, 5cm length)
1 Big Australian Red Onion (sliced)
5 slices of Ginger
3 tablespoons of Sesame Oil
5 Kumato Tomatoes (remove seeds)
2 Carrots (cut)
5 fresh Shiitake Mushrooms (cut)
4 Potatoes (cut)
1 Green Capsicum (cut)
2 Spring Onions (cut, 5cm length)
1 Big Australian Red Onion (sliced)
5 slices of Ginger
3 tablespoons of Sesame Oil
Marinade Pork Fillets for 30 mins
1 teaspoon of Salt
1 teaspoon of Black Pepper
2 tablespoons of Sesame Oil
2 tablespoons of Corn Starch
1 teaspoon of Salt
1 teaspoon of Black Pepper
2 tablespoons of Sesame Oil
2 tablespoons of Corn Starch
Sauce
500ml Chicken Stock
4 tablespoons of Ketchup
3 tablespoons of HP Sauce
2 tablespoons of Sugar
1 teaspoon of Salt
500ml Chicken Stock
4 tablespoons of Ketchup
3 tablespoons of HP Sauce
2 tablespoons of Sugar
1 teaspoon of Salt
Method
Heat Sesame Oil, add Ginger and Red Onions and sauté till fragrant. Add Capsicum, Carrots, Potatoes & Kumato Tomatoes and stir fry for a while. Add Mushrooms and Pork Fillets and stir fry at high flame for about 10 mins.
Heat Sesame Oil, add Ginger and Red Onions and sauté till fragrant. Add Capsicum, Carrots, Potatoes & Kumato Tomatoes and stir fry for a while. Add Mushrooms and Pork Fillets and stir fry at high flame for about 10 mins.
Add Sauce, once it is boiling lower flame to small, cover lid and simmer for 1hr. Open lid, add Spring Onions and close lid. Let it rest for 15 mins before serve.
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