Where we stayed, at Aaonang there was a great German open air cafe two minutes away. The owner is a German and calls himself Andy. The Thai food is scrumptious and the German food was dirt cheap and delicious.
I loved the porky dishes which he served and one evening I daringly asked Andy what he put in his pork stew. He was very accommodating and rattled the ingredients for me.
Yesterday I tried it out from memory. I plucked a whole lot of herbs from my garden again. There was parsley, sage, terragon, cekur, basil and thyme. The recipe simply calls for pork, chopped onions, mushrooms, carrots, garlic, tomatoes and a can of chopped tomatoes.
I seared the pork in my amazingly great-to-use Green Pan.
Then I cooked down the onions and button mushrooms.
Then I tossed the herbs and tomatoes together.
Added the carrots and garlic too.
Poured a can of chopped tomatoes and about a cup of stock.
Allowed it to simmer for one hour on low fire.
Added some freshly ground black pepper and salt to taste.
I think it tasted very close to Andy's recipe.
I shall add some red wine next time!