At this time of year it’s nice to have something sunny and warm looking on the plate when you’re coming in from the wet and cold outside. Therefore I decided to create my own take on a carribean stew. It’s no where near authentic, but it sure made me think of beaches and ripe mangoes in the sunset.
1 large clove of garlic
0.5g ground saffron
~2 tbs sweet chili sauce
a chunk of fresh ginger
juice from ½ a lime
a handfull of fresh cilantro
Chop the pork in bite sized pieces and fry them in some oil on high heat until they get a little bit of colour on the surface but you can still see some raw meat in the middle, then turn down the heat.
Chop the leek coarsly and add to the pan.
Chop the garlic and mango and add that too.
Pour the cream in and season with sweet chili sauce, chopped ginger, lime juice, salt and pepper.
Grind the saffron in a mortar and pour the red powder into the stew – watch it change colour into bright yellow.
To make sure you get all of the precious saffron, pour a little bit of sugar in the mortar that will absorb the remains and add that too.
Let boil until the meat seems cooked through and potentially add a pinch of corn starch to make the sauce less rinny in the end.
Serve with wild rice