Everyone is fond of our five colours Sunday food. Here’s a delicious dish that you can prepare instead of the usual.
Heat oil and lightly brown pork pieces. Remove from pot and keep aside.
Add mushrooms and peppers and fry 2 minutes. Add garlic, ginger and meat spice and fry one minute.
Add pork pieces back into the pot.
Season with salt and pepper.
Add water & half of the chicken stock.
Simmer 45 min over low heat with lid on.
Add the cabbage, marrow, broccoli, cauliflower and the rest of the chicken stock. Simmer another 15 minutes or until the veggies are soft.
Season again with salt & pepper. Thicken the sauce with a paste made with cornflour (Maizena) or plain flour & cold water. Stir to mix and heat through.
Add sour cream or cream or yogurt and stir gently until heated through. Serve hot with your favourite starch such as noodles, pap or rice.
Make a double quantity of this recipe to save work and cooking time.
It will keep well in the fridge for up to 4 days, or it can be frozen for up to one month to enjoy later.