Pork neck stew

Recipe from: 19 April 2017

Ingredients 12
Servings 6
Time 20 minutes

Ingredients

  • 45
    ml
    Sunflower oil
  • 1
    kg
    pork neck, cut into cubes (ask the butcher to cut this for you)
  • 2
    chopped onions
  • 3
    stalks celery, diced
  • 3
    cloves
    garlic crushed
  • 4
    medium carrots, diced
  • 2
    medium potatoes, diced
  • 45
    ml
    chopped parsely
  • 6
    cup
    chicken stock
  • 15
    ml
    butter
  • salt and pepper to taste
  • chopped fresh parsely, for garnish
 

Method

2 hours
 

INSTRUCTIONS

In a large heavy based saucepan, heat oil and brown the pork for 5-6 minutes.

Remove from the pan and set aside. Sauté the onions, garlic and celery until the onions are soft. Add the meat back to the pan, along with carrots and potatoes.

Stir in parsley and chicken stock. Reduce heat and simmer, partly covered, for 90 minutes or until the meat is very tender. Add more stock if the stew begins to dry out.

Mix together the flour and butter and stir into the stew. Continue simmering until the stew thickens. Check the seasoning.

Ladle into bowls with a sprinkle of chopped fresh parsley. Serve with rice or pap.

 

Read more on: stew  |  pork  |  meat
 

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