Pork and sweet potato hash
- 1 kg boneless pork shoulder, trimmed and cubed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tbs of olive oil
- 1 chicken stock cube
- 6 garlic cloves, crushed
- 1 tablespoon olive oil
- 4 cups cubed peeled sweet potato
- 1 cup chopped onion
- 1/4 teaspoon ground red pepper
- 1 pack mushrooms, quartered
- 3 tablespoons sliced green onions
Trim and cube your pork shoulder into 5cm squares. Drizzle with olive oil and sprinkle with salt and pepper to season. Heat a cast iron skillet or dutch oven with a tablespoon of olive oil. Brown the pork evenly on all sides. You may have to do this in batches depending on the size of your pan.
Place all the pork in the pot with garlic cloves. Add chicken stock to pork. Enough to just cover the pork, about 3 1/2 to 4 cups.
Bring the pork to a boil, lower to a simmer and cover. Let simmer covered for 45 minutes.
Using a slotted spoon transfer the pork to a plate or bowl to cool. Remove pork from pan, reserving cooking liquid and garlic. Once it has cooled enough to handle shred the pork using your fingers. While the pork is cooling you can start to prepare the sweet potatoes.
In a large skillet heat 2 tbs of olive oil. Add cubed sweet potatoes and onions to the pan. Sauté for 6 minutes or until lightly browned, stirring occasionally.
Add ground red pepper and mushrooms; cook for 3 minutes.
Add 2 cups of cooking cooking liquid and garlic; bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until liquid nearly evaporates, stirring occasionally.
Stir in pork, and cook for 1 minute or until thoroughly heated.
Serve immediately and sprinkle with sliced green onions.