Boozy Pork Stew & Dumpling

Author: 
Jody Lee
Boozy Pork Stew & Dumpling

Description

Winter warming stew of tender pork cooked in beer with root veggies and served with a dumpling.

Notes

  • Serves 4
  • Preparation time: 10 minutes
  • Cooking time: 40-60 minutes
  • Nutritional Value per Serving:
  • Total Carbs: 51g
  • Fibre: 10g
  • Net Carbs: 41g
  • Protein: 38g
  • Fat: 20g

Ingredients

400 g
Pork (Lean, Diced)
100 g
Onion (Diced)
2 clv
Garlic (Chopped)
90 g
Flour (White)
20 g
Butter
240 g
Carrots (Cubed)
320 g
Turnips (Cubed)
320 g
Butternut Squash (Cubed)
320 g
Brussels Sprouts
8 fl oz
Beer
4 T
Chicken Stock (Condensed or cube)
2
Bay Leaf
1 t
Fennel seeds
4 t
Parsley (Dried)
4 t
Worcestershire sauce
20 g
Extra Virgin Olive Oil
 
Water
4 pn
Sea Salt
6 pn
Black Pepper
1 t
Baking powder ((alternatively, replace plain flour with self raising))
1⁄4 t
Bicarbonate soda

Instructions

  1. Dice the onions and chop the garlic. Also, trim the fat off the pork cubes and coat the meat with 4tsp. flour.
  2. In a large pan or pressure cooker, melt the butter over a medium heat. Add the diced onion and then turn the heat down low to soften and colour the onions.
  3. Prepare vegetables and pre-heat the oven to gas 6, 200C.
  4. Then brown off the meat in the onion and add the garlic too. Now add all of the chopped veggies. Continue to add all the herbs and 4 pinches salt & pepper. followed by the beer, Worcestershire sauce. If you're using a chicken stoke cube then add it with a drop of water if needed, but don't cover the meat and vegetables with water. Too much liquid will end with a watery stew.
  5. If you're using a pressure cooker, place the lid on. Turn the heat up to pressurise, and then reduce heat and cook for 15-20 mins. If you're using a large pan then place the lid on and bring to boiling. Then turn down to simmer and cook until the meat is tender and veggies are soft. About 30-40 mins. Once cooked if you're using condensed chicken stoke then add it to the stew and stir well.
  6. To make the dumplings, in a bowl combine the remaining flour with baking powder, bicarb, two pinches of pepper, olive oil, and a little water to make a soft and sticky dough. Finally, divide the dough into four and place in the oven on a baking tray to cook for 20 mins while the stew is cooking. Serve stew into bowls and place a dumpling on the side.