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Pork Stew

Pork Stew

  • Cooking time60-70 minutes
  • Servings3-4
  • 2 pcs Bay leaves
  • to taste Black pepper
  • 40 g Blue Band Margarine (1)
  • 40 g Blue Band Margarine (2)
  • 150 g Carrot diced big
  • 100 g Celery diced big
  • 700 ml Chicken or Vegetable stock
  • 2 g Dried Oregano
  • 2 g Dried Rosemary
  • 2 g Dried Thyme
  • 35 g All-purpose flour
  • 3 pcs Garlic glove whole
  • 20 g Ginger sliced half
  • 700 g Pork neck cut in 3cm cubs
  • 200 g Potato peeled & cut in large cubes, placed in water
  • to taste salt
  • 150 ml Tomato passata
  • 200 g White onion diced big
  • 50 g White toast bread
  • 20 ml White wine
  1. Season the pork with salt and pepper. Add in the flour and mix well. In a pot at high heat, melt the Blue Band Margarine (1) and sear the pork in 1 or 2 batches depending on how big your pot is.Remove from pot and set aside.
  2. In the same pot add Blue Band Margarine (2) and cook onion for 1 minute. Add carrot and celery and cook for another 5 minutes stirring often.
  3. Add in ginger, garlic, thyme, rosemary, oregano and the seared pork and cook for 1 or 2 minutes. Deglaze with white wine and reduce to half.
  4. Add in the stock, tomato passata and bay leaves. Bring to a boil reduce heat to a simmer for 40 minutes.
  5. Add in the potatoes and cook for another 20 to 30 minutes.
  6. Remove from heat. Let rest for 5 to 10 minutes and season with salt and pepper.
one dish fits all

One dish fits all

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