Instructions

1. Cut the roasted pork into small cubes and set aside.
2. Thinly slice the onion & peppers, chop the garlic and set them aside.
3. Heat the oil in a large frying pan and gently sauté the onion for 5 minutes.
4. Add the garlic and pepper pieces, then stir-fry for a minute.
5. Add the spices then the tomato purée, stir for a minute, then add a small glass of water.
6. Season with salt and pepper, cover and gently cook for 15 minutes until you get a thick sauce.
7. Add the pork and the drained beans. Cook for a couple of minutes.
8. Meanwhile, cut the kernels off the cob.
9. Add the corn to the stew and cook for another couple of minutes.
10. Add the coriander leaves, a squeeze of lime and serve.