Gingery Mango Pork Stew


  • 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


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.