1 flameproof casserole dish
1 chopping board
Deseed the capsicums and slice them thinly.
Peel and roughly chop the garlic and onions.
Chop the parsley and chillies.
Heat the olive oil in a flameproof casserole dish and sauté the pork, capsicum, garlic, onion, chillies and parsley for 5 minutes.
Pour in the vegetable stock, stir in the tomato paste, season with salt and cook for 20 minutes over low heat.
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