Pork Peach Potage

This was invented the day Cathryn learned that she was to be marooned here for the duration of the Coronavirus crisis, and first prepared on the day that we went into nationwide lockdown. It was going to be Pork Peach Pasta, but there was not enough pasta for three so it became a potage instead, and it has a lot of peach pieces in it because we had a lot of windfalls from the tree and they needed to be used up.



350g sliced lean pork [thick fillet is best].

1/3 cup olive oil.

1 medium brown onion, peeled and chopped.

1 stick celery, chopped.

2 tblsp fresh grated ginger.

3 fresh peaches, peeled and the flesh sliced into chunks.

1 tblsp cumin, ground.

1 tblsp fennel seed, ground.

1 tblsp fenugreek, ground.

½ tsp white pepper.

Salt to taste.

1 tblsp chicken stock powder.

2 tblsp cornflour.

1 tblsp jaggery.

3 cups chopped fresh vegetables, e.g. broccoli, cauliflower, capsicum etc.



Place the meat and the oil together in a small bowl, cover and set aside. Prepare the onion, celery and ginger, mix together in a bowl, cover and set aside. Prepare the peaches, place in a container, cover and set aside. In a 500ml container, mix together the cumin, fennel, fenugreek, white pepper, salt, chicken stock powder, cornflour and the jaggery. Add a little water, stirring and top up to the volume of 2 cups. Prepare the rest of the vegetables, mix together in a bowl and set aside.



Place a sauté pan or wok on a medium to high flame and add the meat and oil. Stir fry until sealed all over then add the onion mixture. Stir fry until the onion is soft, then add the peaches and the spice mixture. Bring to the boil, stirring, and continue to stir until the mixture thickens then reduce the heat and simmer for 5 minutes. Stir through the vegetables and continue to simmer for a further 5 minutes, or until the meat is fully cooked. Serve immediately.


Serve with: Boiled rice.


Serves: 2-3.

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