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Axoa de Porc ( Basque Pork Stew)

  • 15 minutes
  • 35-40 minutes
  • 4
Axoa de Porc ( Basque Pork Stew)

A favourite Basque recipe learned while we lived in the Pyrenees in South West France.


  • 500-650 grams pork Scotch fillet steak, cut into chunky pieces
  • 1 teaspoon piment d'Espelette
  • 1 teaspoon of flaky salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 1 onion, peeled and diced
  • 2 red peppers, diced
  • 4-5 green chillies, deseeded and diced
  • 8-10 cloves garlic, peeled and diced
  • 1/4 cup olive oil
  • 1 cup chicken stock


  1. Toss the pork in the piment d Esplette, salt, pepper, and first measure of olive oil. Set aside to marinate while preparing the vegetables.
  2. Into a lidded frying pan or direct heat-proof casserole dish, put the onion, pepper, chilli, and garlic with the second measure of olive oil. Cook over a low heat until the vegetables have softened. Avoid high heat as all the vegetables are high in sugar and may catch and burn.
  3. While the vegetables are cooking, brown the pork pieces in a dash of oil in a hot frying pan. Once evenly browned, add to the vegetables with the chicken stock. Cover.
  4. Simmer over a low heat for about 30-35 minutes, alternatively, cook in a 160 degrees Celsius oven for 45-50 minutes or until tender. Serve with mashed potatoes or orange-fleshed kumara.

Cooks Tips

Piment d'Espelette in a dried chilli powder prepared from chilies gown in and around the village of Espelette in France's Basque region. It can be substituted with paprika and, chilli powder or flakes - use half of each.

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