It’d been raining quite a bit and I decided that I needed something warming and comforting for dinner instead of having leftovers. A quick whizz through the supermarket and scrounge in the fridge later, I’d assembled a whole bunch of root and other vegetables that completely overshadowed the meat. Let’s see, I had butternut squash, mushrooms, an onion, celery, carrots, potato and basil. The squash was an excellent addition as it added a lovely sweet dimension to the stew, I didn’t need to tweak the seasonings much at all. Lastly, the belly pork worked well as I didn’t have time to really stew it properly till melting soft and falling apart. It was tender enough after the one hour cooking time, though it definitely could have benefited from a stint in the slow cooker. I cheat a bit by adding some Marigold organic vegetable stock powder that I get from the UK. It helps give that extra little oomph. Lastly, adding basil at the end just before serving gave it a lovely fresh herby lift. Serve with bread, rice, or whatever carbs you have leftover in the fridge.
1 tbsp oil
300g pork belly, cubed
1 tsp black peppercorns
1 bay leaf
3 cloves garlic, smashed
1 onion, chunked
1 large carrot, chunked
2 sticks celery, chunked
2 potatoes, peeled and cubed
butternut squash, cubed
250g button mushrooms
1 tsp organic vegetable stock power, optional
2 tbsp or a good splash dry vermouth
- Heat the oil in a large pot and brown the pork belly on all sides in batches. Set aside in a dish.
- Turn down the fire and melt the butter in the residual oily juices and toss in the peppercorns, bay leaf and garlic. Cook gently till fragrant, then toss in the onion, carrot and celery. Stir to coat with butter and cover. Let sweat for about 5 minutes.
- Toss in the potatoes, squash and mushrooms and stir. Add in the pork and turn up the heat. Keep stirring.
- Mix in the stock powder and splash in the vermouth. Bring to a boil then turn down and simmer for at least one hour. If available, transfer to a crock pot and finish off the cooking there.
- The stew is done when the vegetables are soft and the pork is tender. Add salt and pepper to taste.