Stuffat tal-Majjal – Pork Stew

Ingredients:

  • 600 gr pork
  • 100 gr bacon
  • 400 gr peeled tomatoes
  • Spoonful of tomato paste
  • 1 onion
  • 1 garlic
  • some carrots
  • Some potatoes
  • Half a cup of peas
  • Half a cup of red wine
  • Some olive oil
  • Fresh cut parsley
  • Salt and Pepper
  • A cup of rice

Method:

1. Cut the onions, garlic, carrots and potatoes into small pieces. Then fry the olive oil for a few minutes.

2. Slice the pork and bacon into cubes and put them in the frying pan with the olive oil.

3. Insert the tomato paste and wine and stir well.

4. Continue cooking at a low temperature for 5 minutes before adding the tomatoes.

5. Cook the rice in hot water to serve it with the stew.

6. When you see that the meat has become soft add the peas, pepper and salt.

7. Serve the pork stew on top of the rice and as garnish use some cut parsley.
This entry was posted in By Course, By Occasion, Pork, Recipes, Second Course, Stews, Sunday Lunch and tagged , , , , , . Bookmark the permalink.

2 Responses to Stuffat tal-Majjal – Pork Stew

  1. Adrian Bajada says:

    Sounds good but when I do this I add two Maltese Sausages (each one cut in four pieces) and a teaspoon of Corriander, Rosemary and about 2 bayleaves..

  2. Sharon says:

    Sounds wonderful. What stock do you usually use please?

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