Pork Stew by Linda Speight for Maltese Food Cooking Club


  • 500grams diced lean pork
  • 1 large onion thinly sliced
  • 2 cloves chopped garlic
  • 1 green capsicum
  • 1 tin chopped tomatoes
  • 2 teaspoons tomato puree
  • 250 mls stock
  • 2 tablespoons plain flour
  • 1 teaspoon salt
  • 1 level tablespoon of paprika
  • 1 bayleaf
  • 1 teaspoon sugar
  • grating of nutmeg
  • a little oil


Fry the sliced onion and garlic until soft for a few minutes in the oil. Mix the salt with the flour and coat the meat. Add the meat and cook for a few minutes...then add the paprika, the thinly sliced green capsicum, tomatoes, tomato puree, bayleaf, sugar, stock and a little nutmeg. Stir until it comes to the boil then put on a lid and place in a preheated oven at Gas Mark 4 for one hour.

Dumplings: 4oz SR flour; 2oz of Atora suet; half teaspoon salt and a spoon of chopped parsley. Mix in a little cold water to make a soft dough...but not too sticky. Then put it on a lightly floured board and knead it a little then make about twelve dumplings and reserve on a plate.

After the stew has cooked for one hour...taste and adjust seasoning if needed...then carefully place the dumplings around the edge of the stew, put the lid back on the pot and put back in the oven for a further twenty minutes. Sprinkle with a little chopped parsley before serving with boiled or mashed potatoes and a salad or a cooked vegetable......very tasty!

Ingredients: 500grams diced lean pork; 1 large onion thinly sliced; 2 cloves chopped garlic; 1 green capsicum; 1 tin chopped tomatoes; 2 teaspoons tomato puree; 250 mls stock; 2 tablespoons plain flour; 1 teaspoon salt; 1 level tablespoon of paprika; 1 bayleaf; 1 teaspoon sugar; grating of nutmeg; a little oil…