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Purple pork stew

Yet another way to make a nice pork stew, that Philippa likes a lot even though she claims not to like pork. Perhaps it's the lovely dumplings we had with ours:

  • 1 onion, chopped up
  • 3 cloves garlic, chopped up
  • 2 pork chops
  • 1/2 glass red wine
  • 1/2 red cabbage, chopped up
  • 1/2 courgette
  • 1/2 beef stock cube
  • Suet and flour for making dumplings, or alternatively some small potatoes chopped in half or something

In a large saucepan with a lid, warm up the oil and start the onions gently frying. Add the garlic after a couple of minutes.

Chop the pork into good-sized chunks and add it to the pan. Turn the heat up to medium and stir the pork around for a minute or so so it gets evenly coloured.

Add the red wine and stir around a bit more, then add the vegetables (inc potatoes if using), the stock powder, and enough water to cover everything with a good centimetre to spare. Put the lid on, and when the stew starts to bubble turn the heat right down.

If you're making dumplings then make them up now and add them into the top of the pan. The stew can be given 30-60 minutes to bubble gently before the pork is nice and tender. Don't overheat things or the meat might not come out quite as nice.

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