Pork Stew with Tarragon

I often buy pork shoulder to grill, in thin slices. However, that often leaves me with some leftover bits, that I can't slice thinly enough. I usually throw those in the freezer, and pull them out when I have enough to make a big pot of carnitas, or pulled pork, but for some reason I wanted to try something else. This is a quick and easy stew, and very tasty at that.

Pork Stew with Tarragon

serves 3
500 g pork, shoulder or tenderloin, in small dice
Pat of butter
1 onion, chopped
1 tbsp tomato purée
1 tbsp cognac
1 tsp soy sauce

1 veg stock cube
300 ml cream
1 tsp tarragon

Salt
Black pepper
Cayenne

Brown the pork in a little bit of butter. Add the onion, and let it soften for a few minutes. Add the tomato purée, the cognac and the soy sauce, and stir well. Next, the stock cube, the cream and the tarragon. Let it cook on low heat, simmering, for about 20 minutes, Season with salt, pepper and a dash of cayenne.

Serve with rice, and whatever vegetables you like. We had some green beans with a little lemon and butter, and microwave-cooked carrots, with more butter, less lemon and a pinch of salt. The carrots are sliced, then cooked for 7 minutes on high, in a tightly lidded container. (that's made for the microwave, obviously - mine is by Tupperware.)