Take:

2 lbs (1kg) of pork

and cut the meat into 1 inch (2.5cm) square chunks.

Marinate the meat in the following ingredients for 2 hours.

2 tbsp soya sauce

1/2 tsp salt

1 tbsp cornstarch

Brown the meat, on high heat, in a skillet. Remove from skillet and set aside. Then take:

2 large onions, chopped

1 large carrot, sliced

Turn heat down to low and saute onions until golden brown.  Then add carrots and cook for 2 minutes.  Add:

1 cup of chicken stock

salt to taste

and cook for 1 to 2 minutes.

Place in meat, onions and carrots in a casserole dish with a lid.

Prepare the cassava by washing the cassava:

Peel the cassava:

Take the cassava and boil in water until done (the cassava splits when it is cooked); this usually takes about 20 to 30 minutes for 1 lb of this root:

1 lb (500g) of washed and peeled cassava

Once the cassava is cooked, cut into 1cm (1/4 inch) slices and arrange on top of the meat, carrots and onions.

Bake at 150C (300F) for 1 hour and 30 minutes.  After this, take the lid off and bake at 2o0C (400F) for another 20 minutes.

Serves 4; Serve with green vegetables or salad.