Chilli Corn Pork

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.
Stir well.

Tomatoes (400 g skinned & chopped)

Add & stir.
Bring to a boil and simmer gently for 1½ hours.
Stir occasionally.