Ingredients Jump to Instructions ↓

  1. 4tbsp olive oil

  2. 1kg pork shoulder, cut into 34cm pieces

  3. 2 onions, thinly sliced

  4. 3 garlic cloves, roughly chopped

  5. 3tsp dried oregano (more if using it fresh)

  6. 2tsp ground cumin

  7. 900g cherry tomatoes, halved

  8. salt and freshly ground black pepper

  9. 3 corn cobs

  10. 2 with the kernels sliced off,

  11. 1 cut into 6 pieces

  12. sugar (if needed) chopped fresh coriander

  13. 1 red chilli, thinly sliced

Instructions Jump to Ingredients ↑

  1. Heat the oil in a wide saucepan that has a lid, then brown the pork in batches and set aside in a bowl.

  2. Add the onions to the pan with a splash of water and some more oil if its looking too dry. Cook gently for 1015 minutes until very soft and starting to brown at the edges.

  3. Add the garlic, oregano and cumin and cook for a couple of minutes, then throw in the tomatoes and let them break down on a moderate heat for 510 minutes before returning the pork and any juices to the pan. Stir through a good few pinches of salt and some grinds of black pepper.

  4. Cover with the lid and cook gently for 11 ½ hours until the pork is tender.

  5. Once the meat is tender, stir in the corn kernels and the cob pieces and cook, without the lid, for another 510 minutes until the corn is done.


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