HEALTHY MEAL DELIVERY BAY AREA RECIPES

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TENDER PORK STEW | SAINSBURY'S RECIPES



Tender pork stew | Sainsbury's Recipes image

Use chunks of warm, crusty bread to mop up all the lovely juices from this hearty stew

Provided by Sainsbury's

Total Time 155 minutes

Prep Time 15 minutes

Cook Time 140 minutes

Yield 6 - 8

Number Of Ingredients 12

olive oil
pork shoulder, cut into 5cm cubes
plain flour
onion, roughly chopped
carrots, peeled and roughly chopped
celery, roughly chopped
garlic cloves, crushed
tin chopped tomatoes
bay leaf
fresh thyme leaves, chopped
low-salt chicken or vegetable stock cube
grated parmesan

Steps:

  • 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.

    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.

    Just before serving, remove the casserole from the oven, sprinkle with the grated parmesan and bake until the cheese has melted.

Nutrition Facts : Calories 162 calories, FatContent 8.0 grams, SaturatedFatContent 2.7 grams, SugarContent 4.1 grams, SodiumContent 300.0 milligrams salt, CarbohydrateContent 7.6 grams, FiberContent 2.1 grams, ProteinContent 13.8 grams

TENDER PORK STEW | SAINSBURY'S RECIPES



Tender pork stew | Sainsbury's Recipes image

Use chunks of warm, crusty bread to mop up all the lovely juices from this hearty stew

Provided by Sainsbury's

Total Time 155 minutes

Prep Time 15 minutes

Cook Time 140 minutes

Yield 6 - 8

Number Of Ingredients 12

olive oil
pork shoulder, cut into 5cm cubes
plain flour
onion, roughly chopped
carrots, peeled and roughly chopped
celery, roughly chopped
garlic cloves, crushed
tin chopped tomatoes
bay leaf
fresh thyme leaves, chopped
low-salt chicken or vegetable stock cube
grated parmesan

Steps:

  • 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.

    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.

    Just before serving, remove the casserole from the oven, sprinkle with the grated parmesan and bake until the cheese has melted.

Nutrition Facts : Calories 162 calories, FatContent 8.0 grams, SaturatedFatContent 2.7 grams, SugarContent 4.1 grams, SodiumContent 300.0 milligrams salt, CarbohydrateContent 7.6 grams, FiberContent 2.1 grams, ProteinContent 13.8 grams

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