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| Stuffat tal-Majjal |
100 gr bacon (¼ lb)
- I recommend using Peck or Pancetta
400 gr peeled tomatoes (14 Oz)
1 onion
1 garlic
Some carrots
Some potatoes
Half a cup of peas
Some olive oil
Spoonful of tomato paste
Half a cup of red wine (120 ML)
Half a cup of stock (120 ML)
1 tsp of Coriander
1 tsp of Rosemary
2 bay leaves
Salt and Pepper (To taste)
Fresh cut parsley (Garnish)
A cup of rice – Stew served over top
Stew Method:
1. Cut the onions, garlic into small pieces. Then fry the olive oil for five minutes
2. Slice the pork and fry for ~10 minutes
3. Cut bacon into cubes and put them in the frying pan 2 minutes
4. Insert the tomato paste and herbs stir well slowly introducing wine
5. Continue cooking at a low temperature for 5 minutes
6. Add potatoes and Carrots tomatoes mix well
7. Add Stock bring to boil stirring
8. Reduce and add tomatoes - Simmer for 1 hour
9. When you see that the meat has become soft add the peas – last 5 minutes
10. Pepper and salt to taste
** Leaving the top off for 20 minutes will allow the stew to thicken. (If too thick add water to thin)
Cook the rice in hot water to serve it with the stew.
Serve the pork stew on top of the rice and as garnish use some cut parsley
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Stuffat tal-Majjal recipe adapted from i love food.com.mt
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