There are very few things one can't get in UK supermarkets, but one thing I sorely miss is the wide range of pure fruit juices freely available in South Africa. Unfortunately, this recipe (as you will have noticed from the title) calls for peach juice. None of my local supermarkets stock peach juice. I could take a trip through to the specialist South African/Zimbabwean goods shop about 40 minutes away, but that isn't always convenient... or economical. So I adapted. I will list the ingredients as they should be for those of you with access to pure fruit juices, but I will also indicate what adaptations I have made in their absence.
Sadly, I did not record where I found this recipe when I copied it into my book.
Ingredients1.5 kg pork, diced
15ml cooking oil
2 onions, chopped
15ml chopped root ginger
15ml lemon juice (as you can imagine, if you're a regular reader, I use lime)
2 cloves garlic, crushed
2ml ground cinnamon
5ml curry powder of your choice
250ml peach juice (I used a can of peaches-in-juice)
5ml mustard powder (I use black mustard seeds)
- Heat oil over a medium-high heat in a suitably sized saucepan (i.e. big enough to contain all the ingredients in due course - I use a pressure cooker).
- Saute curry powder, cinnamon, ginger, turmeric for a couple of minutes.
- Add pork, onion and garlic and saute until the meat is browned on all sides.
- Add lemon juice, salt and mustard, reduce heat to medium and stir for a few minutes.
- Warm the peach juice (or peaches) slightly and add to the meat mixture.
- Stir well through, cover and simmer on low for 2-2.5 hours (or, if you're using a pressure cooker, cook at pressure for 20 minutes).
- Serve with rice and vegetables.