5.2 g carbs per serving
4 tbsp olive oil
1 kg pork shoulder, cut into 3-4cm pieces
2 onions, thinly sliced
3 garlic cloves, roughly chopped
3 tsp dried oregano (more if using fresh)
2 tsp ground cumin
900g cherry tomatoes, halved
salt and freshly ground black pepper
3 corn on the cobs (2 with the kernels sliced off, 1 cut into 6 pieces)
sugar (if needed - see point 5 below)
Chopped fresh coriander
1 red chilli, thinly sliced
Here is what you do:
2. Add the onions to the pan with a splash of water and some more oil if it’s looking too dry. Cook gently for 10-15 minutes until very soft and starting to brown at the edges. Add the garlic, oregano and cumin and cook for a couple of minutes, then throw in the tomatoes and let them break down on a moderate heat for 5-10 minutes before returning the pork and any juices to the pan.
3. Stir through a good few pinches of salt and some grinds of black pepper. Cover with the lid and cook gently for 1 to 1 1/2 hours until the pork is tender.
4. Once the meat is tender, stir in the corn kernels and the cob pieces and cook, without the lid, for another 5-10 minutes until the corn is done.
5. Taste for seasoning: if your tomatoes were quite acidic, you may need to add a little sugar to balance them. Serve garnished with some chopped coriander and a few chilli slices.
Recipe from here