Pork and Berbere stew


  • 250gm Sliced Bacon
  • 1.5kg Boneless Pork Shoulder - cut into 1-inch cubes
  • 3 tbsp Rape Seed Oil
  • 1 large White Onion - chopped
  • 4 large Garlic cloves - minced
  • 3 tbsp Flavourmagic Berbere Seasoning
  • 2 Cubes of Beef Stock
  • 1 cup Strong Brewed Coffee
  • 1 cup Water
  • 750ml jar Tomatoes Passata
  • 1tin Red Beans or Kidney Beans - rinsed and drained.


  1. Cook bacon in a heavy pot over moderate heat, turning, until crisp. Transfer to paper towels to drain and pour off all but 2 tablespoons fat from the pan.
  2. Pat the pork dry and season with Flavourmagic Garlic & Parsley Rock Salt and pepper.
  3. Add oil to pot and heat over moderately high heat until hot but not smoking. Seal and brown pork in batches and transfer with a slotted spoon to a plate.
  4. Add onion and cook over moderate heat, until softened.
  5. Add garlic, Flavourmagic Berbere Seasoning, then cook, stirring, for 1 minute.
  6. Return pork to pot with any juices accumulated on plate, add the coffee, water, and tomatoes.
  7. Simmer uncovered, stirring occasionally, until pork is very tender, about 2 hours.
  8. Stir in beans and bring to a simmer, stirring.
  9. Serve chilli on rice or cous cous with bacon and accompaniments.



Older Post

Leave a comment

Please note, comments must be approved before they are published