Adam Liaw’s country pork stew
This hearty pork stew gets an extra boost of flavour from adding sausage to the gravy.
Ingredients
1 tbsp vegetable oil
1.5kg boneless pork shoulder, cut into 5cm pieces
salt and pepper, to season
1 onion, diced
3 carrots, peeled, 1 diced, and 2 cut into 3cm lengths
2 celery sticks, peeled (1 diced, and 1 cut into 3cm lengths)
2 good-quality pork sausages
1 Granny Smith apple, grated
½ cup white wine
2 tsp Dijon mustard
3 tbsp plain flour
3 fresh bay leaves
500ml chicken stock
2 potatoes, cut into 3cm pieces
1 cup frozen peas
Method
Step 1
Heat a large casserole dish over medium heat and add the oil. Season the pork with salt and pepper and brown in batches, removing from the pot after each batch. Add the onion, diced carrot and diced celery and fry for about 5 minutes, then remove the sausages from their casings and break into the pot, using a wooden spoon to separate the meat.
Step 2
When the sausage meat has browned, add the apple and fry for a minute. Add the white wine, then stir in the mustard and flour. Stir in the chicken stock and return the pork to the pot. Cover and simmer for 1 hour, then add the potatoes, remaining carrot and celery and simmer covered for 40 minutes. Taste and adjust seasoning, then stir in the frozen peas and cook for a further 5 minutes before serving.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
