Ingredients

Method

Pork: Season the pork shoulder with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat. Add the pork shoulder and brown on all sides, about 10-15 minutes total. Remove the pork from the pot and set aside.

Rice Stuffing: In the same pot, add the onions, garlic, and bell peppers, cooking until softened. Add the rice and cook for 2-3 minutes until the rice is lightly toasted. Add the water, peas, carrots, potatoes, cumin, turmeric, and season with salt and pepper. Bring to a boil, then reduce to a simmer and cover, cooking for 20 minutes until the rice is tender and the water is absorbed. Let the stuffing cool slightly.

Assembly: Preheat your oven to 180°C (350°F). Place the browned pork shoulder in a roasting pan. Carefully cut a slit into the pork shoulder and stuff it with the rice stuffing. Any extra stuffing can be placed around the pork in the roasting pan. Cover the roasting pan with aluminum foil and bake for about 2-3 hours, or until the pork is tender and fully cooked.

Green Onion and Tomato Sauce: While the pork is roasting, prepare the sauce. In a saucepan over medium heat, add the vegetable oil, green onions, tomatoes, and garlic. Cook until the tomatoes break down and the sauce thickens. Season with salt and pepper.

To serve, remove the pork from the oven and let it rest for 15 minutes. Slice the stuffed pork shoulder and serve with the green onion and tomato sauce on the side.