Although not eaten by all, Pork is the most widely eaten meat in the world, accounting for about 38% of meat production worldwide. Pork is the culinary name for meat from a domestic pig - Sus scrofa domesticus - , and there is evidence of pig husbandry dating back to 5000 BC.
I do like to include Pork in my weekly menu plans, and there are so many ways to cook and enjoy it. Take this recipe suggestion, a delicious plateful, and the ingredients used fit well with the LCHF lifestyle too!
Ingredients:
Serves 6 - 8
2 tsp olive oil
750 g pork shoulder, cut into 5cm cubes
2 tbsp. plain flour
1 onion, roughly chopped
2 carrots, peeled and roughly chopped
2 sticks celery, roughly chopped
2 garlic cloves, crushed
230 g tin chopped tomatoes
1 bay leaf
1 heaped tsp fresh thyme leaves, chopped
1 (low-salt) chicken or vegetable stock cube
1 tbsp. grated parmesan
2 tsp olive oil
750 g pork shoulder, cut into 5cm cubes
2 tbsp. plain flour
1 onion, roughly chopped
2 carrots, peeled and roughly chopped
2 sticks celery, roughly chopped
2 garlic cloves, crushed
230 g tin chopped tomatoes
1 bay leaf
1 heaped tsp fresh thyme leaves, chopped
1 (low-salt) chicken or vegetable stock cube
1 tbsp. grated parmesan
Method:
1. 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.
2. 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.
3. Just before serving, remove the casserole from the oven, sprinkle with the grated parmesan and bake until the cheese has melted.
Nutritional Details:
Each serving provides
7.6g carbohydrate 2.1g fibre 13.8g protein 8.0g fat
1. 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.
2. 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.
3. Just before serving, remove the casserole from the oven, sprinkle with the grated parmesan and bake until the cheese has melted.
Nutritional Details:
Each serving provides
7.6g carbohydrate 2.1g fibre 13.8g protein 8.0g fat
Tips:
Delicious served with celeriac or swede mash
You can freeze this, but do it before adding the Parmesan, and defrost fully before cooking and check it's piping hot when you serve.
Delicious served with celeriac or swede mash
You can freeze this, but do it before adding the Parmesan, and defrost fully before cooking and check it's piping hot when you serve.
From an original idea here
Bon Appetit
A variety of recipe ideas are within this blog, and not all may be suitable for you, if you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
Bon Appetit
A variety of recipe ideas are within this blog, and not all may be suitable for you, if you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
19 comments:
...that would be nice to have tonight!
This looks very delicious! Hugs, Valerie
Just looking at the photo is making my mouth water!!!
Another healthier recipe...thank you Jan!!!
Hugs 💮❤💮
I enjoyed the history lesson on pork, even though I've never cared for it. Fun to read the recipe, too, though.
This looks amazing! Thanks for the recipe.
Now that looks really good. I might just try this recipe tonight.
Pork is something we didn't used to eat much of as Mick wasn't all that keen but we have it fairly often now. I like this recipe.
Hello, the pork stew looks delicious. A great meal for a snowy cold day.
Happy Thursday, enjoy your day!
With the start of spring I want to forget about the word stew but if the snow is back we may be needing more meals like this!
Lisa x
I love stew and this sounds like a tasty one.
My husband would absolutely love this stew recipe. I've already copied it.
This stew looks wonderful. I've never made a pork stew, but my daughter and I both agree this would be delicious. Happy Spring. ♥
All of the ingredients certainly agree with me, so I'd go for that.
Stews/casseroles are excellent winter warmers aren't they? And the leftovers are good too.
I've never used pork in a stew before but I will use your recipe, it looks and sounds gorgeous. Stews are one of the few things that are good about winter :-)
It would be good day for a nice hot bowl of stew
Coffee is on
We hardly ever eat pork. Something to do with the often fatty look. However this week we bought 4 pork shoulder steaks wit the intention of making a casserole. I might well try that recipe. Thanks for the idea.
Love stew ~ not a fan of meat ~ but would still enjoy this ~ yummy!
Happy Weekend to you,
A ShutterBug Explores,
aka (A Creative Harbor)
Yummy! Thank you Jan!
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