HOW TO COOK PORK STEW MEAT RECIPES

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TENDER PORK STEW | SAINSBURY'S RECIPES



Tender pork stew | Sainsbury's Recipes image

Use chunks of warm, crusty bread to mop up all the lovely juices from this hearty stew

Provided by Sainsbury's

Total Time 155 minutes

Prep Time 15 minutes

Cook Time 140 minutes

Yield 6 - 8

Number Of Ingredients 12

olive oil
pork shoulder, cut into 5cm cubes
plain flour
onion, roughly chopped
carrots, peeled and roughly chopped
celery, roughly chopped
garlic cloves, crushed
tin chopped tomatoes
bay leaf
fresh thyme leaves, chopped
low-salt chicken or vegetable stock cube
grated parmesan

Steps:

  • Preheat the oven to 150°C, fan 140°C, gas 2. Heat half the olive oil in a medium non-stick saucepan. Dust the pork with the flour. Add half the pork to the pan and brown on all sides. Remove to a plate. Repeat with the rest of the pork and set aside.

    Add the remaining olive oil to the pan, along with the onion, carrots and celery and cook, stirring occasionally, for about 10 minutes, until the onion has softened slightly. Return the meat to the pan with the garlic, tomatoes, bay leaf and thyme leaves. Make up 500ml stock using the stock cube and pour 300ml into the pan (save the rest for another recipe). Bring to the boil, then carefully pour the contents of the pan into an ovenproof casserole. Cover with a lid then transfer to the oven and cook for 2 hours.

    Just before serving, remove the casserole from the oven, sprinkle with the grated parmesan and bake until the cheese has melted.

Nutrition Facts : Calories 162 calories, FatContent 8.0 grams, SaturatedFatContent 2.7 grams, SugarContent 4.1 grams, SodiumContent 300.0 milligrams salt, CarbohydrateContent 7.6 grams, FiberContent 2.1 grams, ProteinContent 13.8 grams

MEAT STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES



Meat stuffing | Pork recipes | Jamie Oliver recipes image

Everyone loves a good stuffing. The flavour from free-range pork shoulder is far more delicious than sausagemeat – any good butcher will be able to mince this up for you, and with the slow-cooked onions and leeks, it’s a total joy to eat.

Total Time 1 hours 15 minutes

Yield 10

Number Of Ingredients 12

2 onions
2 leeks
1 bunch of fresh sage (30g)
olive oil
50 g unsalted butter
4 rashers of smoked streaky higher-welfare bacon
1 whole nutmeg for grating
400 g stale bread
200 g vac-packed chestnuts
1 kg minced higher-welfare pork shoulder
1 x 400 g tin of peaches, in juice
1 clementine

Steps:

  • GET AHEAD 1. Peel the onions, wash and trim the leeks, then finely chop them (saving the green leek tops for soup or stew). Pick the sage leaves, keep 2 nice big ones aside, then finely slice the rest. 2. Place a large frying pan on a medium heat with 1 tablespoon of oil and the butter. Finely slice and add the bacon, fry until lightly golden, then stir in the sliced sage, followed by the onions and leeks. 3. Finely grate in half the nutmeg, add a good pinch of sea salt and black pepper and cook for 15 minutes, or until soft, stirring occasionally. Leave to cool. 4. Toast the bread, then whiz it to crumbs in a food processor with the chestnuts and tip into a large bowl. Add the cooled onion mixture, the minced pork shoulder and drained peaches. 5. Using your hands, really squash and squidge everything until well mixed. Put 250g of the stuffing mixture aside to stuff the neck of your turkey (click here for the turkey recipe), then pack the rest into an appropriately sized oiled baking dish. 6. Flatten it down and use your hands to almost tuck the stuffing into the dish, so it mounds up in the middle. 7. Halve the clementine, then push the halves into the top of the stuffing, cut side up, placing 1 reserved sage leaf on each half and drizzle with 1 more tablespoon of oil. Cover and pop in the fridge. ON THE DAY 8. Bake in a preheated oven at 180°C/350°F/gas 4 for 45 to 50 minutes, or until golden, gnarly and cooked through.

Nutrition Facts : Calories 429 calories, FatContent 19.5 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 25.2 g protein, CarbohydrateContent 40.7 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0.9 g salt, FiberContent 3.7 g fibre

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