Directions
Heat the oil in a Dutch oven over medium-high heat. Place the pork in the hot oil. Cook until browned on each side, and then remove from the pan. Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and green onions; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes. Pour the Pickapeppa Gingery Mango Sauce, water and beef bouillons to the pot and add the pork. Cover and cook for about 45 minutes, until potatoes and pork are tender.
