Pork Colombo
This stew travelled from Sri Lanka to the Caribbean. Upon arrival there, it picked up Caribbean ingredients, such as goat and calabaza squash. This version uses pork. Try using sweet potatoes or other root vegetables to create a substantial meal.
| Serves | 4 | Origin | Other | |
| Preparation | 20 min | Heat rating |  | (Medium) |
| Cooking | 1 hour | Ease |  | (Easy) |
| Vegetarian | No | |||
Ingredients
2 Tbsp (10g) Colombo, Organic
2 lbs pork loin
1 onion chopped
2 carrots sliced
1 small tin diced tomatoes
1 bouillon (organic is preferred)
150 ml water
2 Tbsp cooking oil
2 lbs pork loin
1 onion chopped
2 carrots sliced
1 small tin diced tomatoes
1 bouillon (organic is preferred)
150 ml water
2 Tbsp cooking oil
Preparation
Fry the onion in 2 Tbsp of oil.
Add the diced pork loin and fry for 5 min.
Add the Colombo powder, the carrots, the tomatoes, the bouillon and the water.
Cover and cook on low heat for 1 hour.
Adjust with salt and sugar and serve with rice.
You can also add patatoes or yams for a complete meal.