Turnip & Pork Belly Stew

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Turnip (medium)		1
Pork belly		500g
Carrot		1
Stock:
Onion		1/2
Carrot		1
Garlic (smashed)		1 clove
Ginger (sliced)		1 thumb
Seasoning:
Soy sauce		2 tbsp
Mirin		1/2 tbsp
Sugar		1 tsp
Oyster sauce (optional)		1 tbsp
Potato starch or cornflour		as required

Method

Prep

15min

Cook

25min

Peel the turnip and cut into 6. Cut the pork belly into thick strips. Cut the carrot into thick slices.

Put the pork belly in a colander and pour over boiling hot water, then pat dry.

Put in a pressure cooker or ordinary pan in some oil on medium heat and fry until browned.

Add the stock and seasoning ingredients to Step 3 and enough water to cover the pork. Bring to the boil, removing any scum.

If using a pressure cooker, cook for 20 minutes or 1.5 hours on low heat in an ordinary pan until the pork is softened.

Remove the stock ingredients and add Step 1 and simmer until the vegetables are softened.

Remove the pork belly, turnips and carrots into a serving dish.

Add the potato starch to the sauce in the pan to thicken it, then pour over Step 7 to serve.

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