Thursday, 30 June 2011

Pork Belly Stew in White Beer


500gm pork belly, cut into half-inch rectangles
2 large potatoes, cut into eighths
2 carrots, chopped into inch-wide slices
1 large stalk of celery, chopped
2 cups of chicken stock
330ml of White Beer (I use Hoegaarden)
1/4 cup flour
1 large onion, sliced
3 cloves garlic, sliced
3 tablespoons cooking wine (Sherry)
1/4 cup of chopped herbs (I use Thyme)
Extra Virgin Olive Oil
Salt and Pepper to taste


1. Brown the pork belly on both sides and set aside.
2. Fry the onion and garlic with olive oil, in a large saucepan. While it’s cooking, sprinkle in about 1 tsp salt.

3. Add in the cooking sherry. Stir the liquid around the bottom of the saucepan, scraping up any brown bits.

4. Add the carrot, potato and celery. Add in the herbs.
5. Pour in the chicken stock and beer.
6. Bring the mixture to the boil, then reduce the heat to low-medium. Let the mixture simmer away, uncovered, for about 30mins.
7. Add in the flour, bit by bit to reach your own favourite consistency
8. Enjoy!

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