• 4 tbsp olive oil
  • 1 kg pork shoulder, cut into 3-4cm pieces
  • 2 onions, thinly sliced
  • 3 garlic cloves, roughly chopped
  • 3 tsp dried oregano (more if using fresh)
  • 2 tsp ground cumin
  • 900 g cherry tomatoes, halved
  • 3 corn on the cobs (2 with the kernels sliced off, 1 cut into 6 pieces)
  • 2 tsp sugar (if needed)

To serve

  • 2 tbsp chopped fresh coriander
  • 1 red chilli, thinly sliced


  1. 1

    Heat the oil in a wide saucepan that has a lid, then brown the pork in batches and set aside in a bowl.

  2. 2

    Add the onions to the pan with a splash of water and some more oil if it’s looking too dry. Cook gently for 10-15 minutes until very soft and starting to brown at the edges. Add the garlic, oregano and cumin and cook for a couple of minutes, then throw in the tomatoes and let them break down on a moderate heat for 5-10 minutes before returning the pork and any juices to the pan.

  3. 3

    Stir through a good few pinches of salt and some grinds of black pepper. Cover with the lid and cook gently for 1 to 1 1/2 hours until the pork is tender.

  4. 4

    Once the meat is tender, stir in the corn kernels and the cob pieces and cook, without the lid, for another 5-10 minutes until the corn is done.

  5. 5

    Taste for seasoning: if your tomatoes were quite acidic, you may need to add a little sugar to balance them. Serve garnished with some chopped coriander and a few chilli slices.

Alan Rosenthal

Nutritional Details

Each serving provides
  • Energy 2219kj 530kcal 27%
  • Fat 35.7g 51%
  • Saturates 10.1g 51%
  • Sugars 9.4g 10%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 758kj/181kcal

Each serving provides

5.2g carbohydrate 1.5g fibre 11.9g protein

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