Plain flour (4 tbp)
Chilli pepper (2 tbp)
Garlic powder (1 tsp)
Black Pepper (1 tsp ground)
Salt (1 tsp)
Place in bowl and mix.
Pork (800g Shoulder in 2cm cubes)
Place in bowl and mix until lightly coated in seasoned flour.
Olive Oil (5 tbp)
Heat in heavy pan on high heat.
Sauté pork in batches until browned on all sides.
Reduce heat to low.
Return all pork to pan.
Add any remaining seasoned flour to pan.
Tomatoes (400 g skinned & chopped)
Add & stir.
Bring to a boil and simmer gently for 1½ hours.
Serve with rice.
The 'Corn' in the title of this recipe has nothing to do with the ingredients. Many years ago I used to cook a quick Saturday lunch special involving 10 chillies and a can of corned beef from which the title came. It subsequently got transferred to this less quick recipe and has stuck ever since.