Cooking with Peachy

Difficulty:  

Preparation time: 1h

Servings: 4-6

Calories per serving:  300 kcal

INGREDIENTS:

• PORK  SHANKS – 1kg.
• CUBED POTATO  – 2 PCs.
• CUBED CARROTS – 2 PCs.
• CUBED YELLOW BELL PEPPER – ½ PC.
• GREEN PEAS -  1/3 CUP
• LIVER SPREAD – 3 tbsp.
• TOMATO SAUCE – 350 ml.
• OYSTER SAUCE – 3 tbsp.
• BROTH CUBE – 1 PC. (classic flavour)
• CUBED LARGE ONION – 1 PC.
• SLICED GARLIC – 3 cloves
• GROUND PEPPER – ½ tsp.
• WARM WATER – 500 ml.
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.

PROCEDURE:

1. Heat a large non-stick frying pan and add the extra virgin olive oil.
2. Add the pork shanks and roast until lightly golden brown.
3. Create some space in the pan and saute the cubed onions until soft and fragrant.
4. Add the garlic, warm water, broth cube, ground pepper and simmer until water is reduced by half.
5. Add the liver spread, tomato sauce, oyster sauce and cubed potatoes, cook for 5 min and then add the cubed carrots and simmer until vegetables are cooked.
6. Add the green peas and yellow bell pepper, cover with lid and bring to a slow boil for 1 min.