You don’t get a nice picture of this dish, as I can’t find the camera 🙁 It is possible my boyfriend has got it with him for some reason though. If that is the case a picture could possibly come along later. I doubt there will be any left overs to display nicely on a plate at another point, so if the camera don’t show up before we get to the table you’ll have to use your imagination 🙂

Hot meat stew
serves 3-4

You need:

• 600 grams of pork meat suitable for cooking
• 1 medium sized union
• 3 cloves of garlic
• 1-2 fresh red chilis depending on how hot you want it
• 1 tablespoon of dark rum
• 5 deciliters of water
• 1 tablespoon paprika
• 1.5 deciliter low fat cream (or half milk half cream)
• 1 tablespoon tomato purée
• 1.5 tablespoon balsamic vinegar

How to:

1. chop union, garlic and chili. Make cubes of the meat, roughly 2×2 centimeters. Fry union, garlic and chili on medium heat until union is soft and starts to clear, about 5 minutes.
2. Put in the meat season with salt and pepper and fry lightly.
3. Poor in the rum, and stir around the meat while the rum vaporises, leaving the flavor in the meat.
4. Poor on the water and let it gently be brought to boil on medium heat with a lid on. Boil until the meat is really tender, about 1 hour. Check towards the end of the hour and add more water if needed, the meat cubes should be covered.
5. When the meat is ready add cream, vinegar, paprika and tomato purée let it simmer for a few minutes.

It should thicken up on its own, but if it doesn’t or if you want a thicker sauce I guess you’d know how to do that 🙂

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