Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, salted pork stew. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Salted Pork Stew is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Salted Pork Stew is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have salted pork stew using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Salted Pork Stew:
- Make ready 600 g Pork Belly *skinless
- Take 2 teaspoons Salt
- Take 1 teaspoon Sugar
- Prepare White Pepper OR Black Pepper
- Get 1000 ml Chicken Stock OR Vegetable Stock
- Take 1 cup White Wine
- Get 1 Bay Leaf
- Make ready Some Parsley Stalks AND/OR Celery Stalks *optional
- Make ready 2 Carrots
- Make ready 10 cm Daikon
- Make ready 2 large Potatoes
- Take 2 Onions
- Make ready *Note: Cabbage is also good!
Instructions to make Salted Pork Stew:
- Cut the skinless Pork Belly into large chunky pieces. Season with Salt, Sugar and Pepper. Keep in the fridge overnight or at leat for 2-3 hours.
- Place Pork, Stock, White Wine, Bay Leaf and Parsley AND/OR Celery Stalks in a pot, bring to the boil over high heat. Skim off the scum on the surface, season with Salt & Pepper, reduce the heat to low, cover with a lid and simmer for 30 minutes.
- While the pork is cooking, prepare vegetables. Cut all very vegetables into large chunky pieces, especially Potatoes because they cook quicker than Carrot and Daikon. Cut Onions into quarters and keep the root end in each piece as the root end will hold the onion layers together.
- Before adding vegetables, skim off the fat on the surface. Add Daikon, Carrot and Potato pieces, place Onion (and Cabbage if you add) pieces on top, cover with a lid, and bring back to the boil over high heat. Once boiling, reduce the heat and simmer for 30 minutes or until all vegetables are soft.
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