Sunshine pig stew

A few items had caught my eye on the most recent shopping trip - streaked pork shoulder, sweet dried pears and the oddly bright green of pistachio nuts. This evening they met again as they were put together for a serendipitous sweet pork stew. That name didn't quite stick when I heard a particular suggested alternative - I present to you, Sunshine Pig Stew!

Olive oil

1 onion, diced

2 pieces pork shoulder, diced

2 - 3 splashes white wine (approx. 3 tbsp)

1 bay leaf

1 tsp paprika

6 dried apricots, soaked and sliced

4 dried pear halves, soaked and sliced

Soaking water from the apricots and pears

Hot water

1 tsp tomato purée

1/2 tsp Dijon mustard

1/2 tsp cider vinegar

Salt

Black pepper

Sweet potato, cubed

Brown basmati rice, 1/2 cup per person

Peas or petits pois, 1/8 cup per person

12 pistachios, roughly chopped

Cilantro, roughly chopped

Sauté onion in olive oil until nicely browned. Remove to a dish, add a little more oil to the pan, and seal meat over a medium heat.

Return onions to pan, and add a few splashes of white wine. Let the alcohol burn off, and then stir in the bay leaf and paprika.

Add water to cover the pork and onions and bring to a simmer. (Omit using soaking water here if you care to reduce eventual overall sweetness.)

When bubbling gently, season the stewing meat with the tomato purée, mustard and the vinegar. Add salt and pepper to taste, then let simmer gently for 30mins.

Meanwhile bring a large pot of water to the boil, and add brown rice. Cook until just done (approx. 25mins), drain, then stir in the peas and set aside to rest. (Note: if using frozen peas, defrost in some cold water first.)

Add cubed sweet potato to the stew, and simmer it until just cooked. (It should have developed a rich coloured sauce, courtesy of the slightly caramelised onion, paprika and tomato. With the added sweet potato the glimmers of sunshine should be showing through!)

Serve up over the rice and peas, and sprinkle on some chopped pistachios and cilantro to taste.

Enjoy your Sunshine Pig Stew - good alongside a fruity Sauvignon Blanc!