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13
September
Pork and Squash Stew
Pork and Squash Stew
Print recipe
| Serves | 4 |
Ingredients
- 700g Pork Shoulder Steaks (about 4)
- 1 tablespoon Plain Flour
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 3 tablespoons Olive Oil
- 1 Medium White Onion (diced)
- 3 cloves Garlic (minced)
- 2 Chicken Stock Pots (or 2tbsp demi-glace)
- 1 tablespoon Tomato Puree
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Corriander
- ½ teaspoon Ground Nutmeg
- pinch Ground Cloves
- 1½ tablespoon Cider Vinegar
- 3 tablespoons Applesauce
- 250g Chopped Tomatoes
- 500g Fresh Squash or Pumpkin (cubed)
- 2 tablespoons Chopped Fresh Sage
- 400ml Chicken Stock
Directions
| 1. | Diced the pork steaks and place in a zip lock bag with the plain flour, salt and ground black pepper. Close the bag, leaving the air in, and shake the mixture until the pork is all coated in the seasoned flour |
| 2. | Heat 2 tablespoons of oil in the bottom of a large casserole dish over a high heat. Brown the meat in batches, then strain and place to one side |
| 3. | Add the last tablespoon of oil, and over a medium-llow heat, and cook the onions until the start to soften, then add the garlic |
| 4. | Add in the stock pots and tomato paste, and stir through |
| 5. | Add in the cinnamon, nutmeg, coriander and clove |
| 6. | Add the vinegar, apple sauce and tomatoes, then stir through |
| 7. | Lastly, add the squash and pork and stir in. Place the lid on and transfer to the oven for 2-2½ hours. Serve with mash potato and garlic sautéed broccoli |
