PORK STEW WITH CELERY RECIPE - FOOD.COM
This is a wonderful, easy dish. The meat comes out tender and the taste is great. My family likes to have it served over cooked noodles. A good money saving recipe. I have always made it using chicken broth.
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut meat into 2-inch chunks, trimming off excess fat.
- Slowly brown meat and onions in the butter using a large, heavy skillet, or a heavy, enamelled and cast-iron pot that has a lid.
- Add celery to meat.
- Sprinkle with salt and pepper.
- Add wine or broth and water.
- Cover.
- Simmer slowly for 35 to 45 minute or until meat is very tender.
- Meanwhile, blend the flour into the whipping cream until smooth and free of lumps.
- When meat is tender, add flourcream mixture.
- Bring to a boil quickly and cook until thickened, stirring.
- Sprinkle with chopped parsley before serving.
Nutrition Facts : Calories 490.5, FatContent 34.8, SaturatedFatContent 16.7, CholesterolContent 145.3, SodiumContent 740.8, CarbohydrateContent 8.8, FiberContent 1.3, SugarContent 2.6, ProteinContent 29.6
STIR-FRIED PORK AND CELERY RECIPE | GOOD FOOD
This simple stir-fry of just two main ingredients (with a few aromatics and seasonings) combines the crunch of celery with seared pork belly, lightly seasoned with oyster sauce.
Provided by Adam Liaw
Categories Main-course
Total Time 30 minutes
Yield SERVES 4
Number Of Ingredients 13
Steps:
Slice the pork first into long, thin strips around ½ cm in width, then cut into 3cm pieces. Combine the pork with the marinade ingredients.
Heat a wok over a high heat until very hot, then add 2 tablespoons of oil. Add the pork and spread it into a single layer. Let it sit in the wok without stirring for about 2 minutes, until one side of the pork is browned, then toss and cook for another minute or two until the pork is barely cooked through. Remove from the wok and set aside.
Return the wok to the heat and add the remaining tablespoon of oil. Add the onion and garlic and toss for about a minute until fragrant. Add the celery and toss for another 2 minutes, until the celery is cooked. Return the pork to the wok with any juices collected and add the oyster sauce, Shaoxing wine and about ¼ cup of water (you could use stock, if you prefer). Toss to combine, then add a little of the cornstarch mixture, tossing until the dish thickens. Add a little more of the cornstarch mixture if the sauce for the dish looks too thin. It should be thick enough to coat the meat and vegetables in the wok. Serve with rice.
Also try: Adam Liaw's silken tofu with onion and garlic
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
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