Ingredients

• 40g/1½oz lard
• 1 large onion
• thinly sliced
• 2–3 tbsp paprika
• 1.8kg/4lb pork steak
• diced
• 1 tsp tomato purée
• 1 green pepper
• thinly sliced
• 3 medium tomatoes
• sliced
• salt and freshly ground black pepper
• 1 tbsp cornflour

Directions

• Heat the lard in a lidded frying pan
• add the onion and fry for five minutes
• or until softened. Remove the pan from the heat and stir in the paprika
• adding more or less to taste. Add the pork and a splash of water. Simmer over a low heat for about 5 minutes.
• Add enough boiled water to cover the meat
• bring back to the boil and add the tomato purée
• green pepper and tomatoes. Season with salt and freshly ground black pepper. Cover with a lid and simmer for 1 hour or until the pork is tender.
• To thicken the sauce
• mix the cornflour and two tablespoons of cold water to form a paste
• then stir into the stew. Bring to the boil again to thicken. Check the seasoning
• and season with salt and freshly ground black pepper to taste.
• Serve the stew with creamy mashed potato
• or macaroni. The dish also goes well with finely sliced cucumber which can be lightly pickled with a splash of white wine vinegar and a sprinkling of caster sugar.