Turnip & Pork Belly Stew

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Ingredients

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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

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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.

Tips & Note

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

Category

Japan Britain Boiled Pan Fried / Shallow Fried Simmer Steamed Pork Root Vegetables Salad Vegetables Turnips

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