Rich Red Tamarillo Pork
800 g. cubed, lean pork
1/4 cup flour
1/2 teaspoon each: salt, ground ginger, cinnamon, curry powder
1 large red onion, finely chopped
2 cloves garlic, crushed
1 tablespoons brown sugar
1/4 cup soy sauce
1/2 cup red wine
2 tablespoons tomato paste
4 - 6 tamarillos
10 pitted prunes
Pre-heat oven to 180 C. Place pork cubes into a large, strong plastic bag with flour, salt & spices. Shake well to coat the pork in seasoned flour.
Tip seasoned pork into a 3 litre casserole dish together with onion. Combine garlic, brown sugar, soy sauce, red wine and tomato paste and stir well to mix smoothly. Pour this evenly over pork and bake in pre-heated oven for 45 minutes.
Make a small cross in the bottom of each tamarillo with a sharp knife. Dip the tamarillos into boiling water and then peel off the skin. Slice them and add to the pork casserole, together with the prunes.
Bake for a further 45 minutes.
This is very nice served with a kumera-parsley mash. Cook the peeled kumera and mash with some sour cream and a large handful of finely chopped parsley.
Serves 4 - 6.
Recipe provided by Diane Davidson.