Onion Pork Stew

Pat dry meat cubes with kitchen paper. Heat oil in large heavy-bottomed stewing pan over high heat. Brown meat cubes, in two batches, on all sides.

In the meantime, peel the pearl onions. Heat the beef bone broth.

Return all the meat to the pan and add tomato paste and red pepper paste. Stir well and cook, stirring often, for 2–3 minutes. Add hot bone broth, pomegranate molasses, salt and pepper. Stir well, then add drained chickpeas and the peeled onions. Bring to a boil, turn down the heat and simmer for about 30–40 minutes until meat and onions are tender.

If necessary, thicken sauce with corn starch. Mix corn starch with a little bit of water and stir the paste into the sauce while whisking all the time. Stir well and bring to boil again. Turn off the heat as soon as it boils and stir well. Adjust the taste with salt and pepper.

Serve with boiled potatoes or rice, and a salad or pickled vegetables.