• 1 kilo pork (neck or bacon) cut into large cubes
• 1/3 cup olive oil
• 1 onion, sliced
• 1 kilo beetroot (pancaria)
• 3 cups celery, cut into 2-3 cm pieces
• 2 tablespoons tomato paste
• teaspoon table salt
1 ½
• 3 cups hot water
METHOD
1. Peel the beetroots and cut them into pieces, similar to how you would cut courgette (kolokasi). In a pot, add the olive oil and brown the meat well. Add the onion and sauté for 3-4 minutes. Add the beetroots and celery. Stir for another 2-3 minutes.
2. Add the tomato paste and stir it on the bottom of the pot so it releases its aromas. Add the salt and the water.
3. When the water boils, lower the heat and simmer for about 1 – 1 ½ hours, until the meat and the beetroots are very tender.
