Brazilian Pork Stew with Corn Dumplings

bbcgoodfood.com

Amylee Simo

900g pork shoulder, cut into 4cm chunks

2 tbsp sunflower oil

2 onions, finely chopped

2 celery sticks, finely chopped

3 bay leaves

1 tbsp oregano leaves (or 2 tsp dried), plus extra, to serve

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp allspice

1 stock cube (beef, pork or chicken)

2 x 400g cans chopped tomatoes

1 tbsp cocoa powder

2 tbsp soft dark brown or muscovado sugar

3 tbsp red wine vinegar

zest and juice 2 oranges

2 red chillies, halved lengthways - seeds in or out, depending on whether you like it spicy

bunch spring onions, finely sliced

400g sweet potatoes, peeled and cut into 3 to 4cm/1¼in - 1½ in chunks

2 red peppers, deseeded and cut into chunks

2 x 400g cans black beans, drained and rinsed

subheading: For the dumplings:

100g cold butter, diced

200g self-raising flour

140g cornmeal or finely ground polenta, plus extra for dusting

½ tsp bicarbonate of soda

140g sweetcorn, from a can, drained, or freshly cut from a cob (just boil for 3 mins first)

75ml buttermilk

1 medium egg, beaten

Directions at bbcgoodfood.com

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