Turnip & Pork Belly Stew

This combination works well as the turnip absorbs the pork belly fat.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 15 min Cook: 25 min

Ingredients

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

1
Peel the turnip and cut into 6. Cut the pork belly into thick strips. Cut the carrot into thick slices.
2
Put the pork belly in a colander and pour over boiling hot water, then pat dry.
3
Put in a pressure cooker or ordinary pan in some oil on medium heat and fry until browned.
4
Add the stock and seasoning ingredients to Step 3 and enough water to cover the pork. Bring to the boil, removing any scum.
5
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.
6
Remove the stock ingredients and add Step 1 and simmer until the vegetables are softened.
7
Remove the pork belly, turnips and carrots into a serving dish.
8
Add the potato starch to the sauce in the pan to thicken it, then pour over Step 7 to serve.

Tips & Note

●Pouring hot water over the pork at Step 2 minimises its strong smell

Turnip & Pork Belly Stew

This combination works well as the turnip absorbs the pork belly fat.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 15 min

Cook: 25 min

Ingredients

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

Turnip & Pork Belly Stew

Recipe ID :348 Posted on 20 APR 2015

Serves 4

Prep 15min
Cook 25min
views 7,211
printed 146

saved 2

This combination works well as the turnip absorbs the pork belly fat.

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Ingredients

Print Ingredients Email Ingredients
1
500g
1
1/2
1
1 clove
1 thumb
2 tbsp
1/2 tbsp
1 tsp
1 tbsp
as required

Method

Prep
15min
Cook
25min
1
Peel the turnip and cut into 6. Cut the pork belly into thick strips. Cut the carrot into thick slices.
2
Put the pork belly in a colander and pour over boiling hot water, then pat dry.
3
Put in a pressure cooker or ordinary pan in some oil on medium heat and fry until browned.
4
Add the stock and seasoning ingredients to Step 3 and enough water to cover the pork. Bring to the boil, removing any scum.
5
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.
6
Remove the stock ingredients and add Step 1 and simmer until the vegetables are softened.
7
Remove the pork belly, turnips and carrots into a serving dish.
8
Add the potato starch to the sauce in the pan to thicken it, then pour over Step 7 to serve.

Tips & Note

●Pouring hot water over the pork at Step 2 minimises its strong smell

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yhiranuma
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