Pork and Lime Stew

Cook time 1 hour
Servings 4


1 tbsp extra virgin olive oil

1.2kg pork neck (also called scotch), diced into pieces

3 French shallots, finely chopped

3 garlic cloves, finely chopped

1 small red chilli, finely chopped

1 carrot, chopped

1 tbsp curry powder

1 clove

1 bay leaf

1 sprig of thyme

2 tomatoes, chopped

1 tsp caster sugar

Zest of 1 lime and flesh segmented plus 1 extra to garnish

Salt & pepper

Yoghurt, to serve

Mint, to serve

Pork and Lime Stew


In a heavy-based sauté pan heat the oil. Season pork with salt and pepper, then sear pork pieces in batches and seal until well browned. Remove.

Add a little more oil and fry the shallots, garlic, chilli and carrot until just soft, about 4-5 minutes. Return meat and add curry powder, clove, herbs and a pinch of salt and pepper. Add the tomatoes and sugar and cook for 3-4 minutes.

Cover with a lid and turn the heat down. Cook for 1 hour 30 minutes to 2 hours or until meat is tender.

Stir through lime zest and segments. Serve the stew with steamed rice, yoghurt, fresh mint and a wedge of lime.