Jungle stew

    1 hour 50 min

    A dish for those looking for something different; a firm favourite with the kids and husband. Ingredients and quantities can be adapted to suit personal preference, I experimented with a few myself. It's a very simple recipe however the mixture of the sweet and savoury taste is extremely unique!

    6 people made this

    Serves: 4 

    • 300g pork belly, cut into cubes
    • 1 jar mango chutney
    • 1 (400ml) tin coconut milk
    • 1 handful fresh coriander, chopped
    • 100g to 150g baby sweetcorn
    • 2 to 3 peppers of assorted colours, seeded and diced
    • 1 to 2 handfuls mange tout
    • 1 onion, chopped
    • 1 small tin water chesnuts
    • salt and pepper, to taste
    • 300g to 400g rice or noodles

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. In a heavy-bottomed saucepan brown the pork belly on all sides. Add the mango chutney and coconut milk and mix thoroughly. Sprinkle in the coriander followed by the vegetables, water chestnuts and seasoning.
    2. Reduce heat to low and simmer for about 1 1/2 hours, or longer if possible; I find the longer the time the better the results. The stew is done when the vegetables and the pork are tender.
    3. When the stew is almost ready, cook the rice or noodles according to packet guidelines. Drain then serve with the stew.

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