Pickapeppa®
Gingery Mango Pork Stew
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless pork shoulder, cubed
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon sliced green onions
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 2 teaspoons fresh basil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound new potatoes, cut into 1/2 -inch cubes
- 1 bottle Pickapeppa Gingery Mango Sauce
- 2 cups of water
- 4 beef bouillons crushed
Directions
Heat the oil in a Dutch oven over medium-high heat. Place the pork in the hot oil. Cook until browned on each side, and then remove from the pan. Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and green onions; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes. Pour the Pickapeppa Gingery Mango Sauce, water and beef bouillons to the pot and add the pork. Cover and cook for about 45 minutes, until potatoes and pork are tender.