Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) boneless pork shoulder, 1-inch cubes
- 12.3 oz (350 g) potatoes, 1-inch cubes
- 4.2 oz (120 g) carrot, thick slices
- 4.2 oz (120 g) onion, chopped
- 0.3 oz (8 g) garlic, minced
- 4.0 tsp (20 g) tomato paste
- 13.5 US fl oz (400 ml) water
- 2.0 tsp (9 g) neutral oil
- 0.4 oz (10 g) parsley, chopped
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Heat oil in a heavy pot and brown pork in two batches. Add onion and cook for 5 minutes, then garlic and tomato paste for 1 minute.
- Add water, salt and pepper. Cover and simmer gently for 55–65 minutes until pork is nearly tender.
- Add potatoes and carrot and simmer for another 25–30 minutes until vegetables are soft and pork is fork-tender. Add hot water if needed; pork must reach at least 145°F (63°C).
- Rest covered off the heat for 5 minutes. Divide between two bowls and finish with parsley.
Cook’s note: Pork shoulder needs a gentle braise; lean tenderloin is not a direct substitute for this cooking time.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 639 kcal · Protein 36 g · Carbohydrates 45 g · Fat 35 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.