Belgian pork stew Recipe

Belgian pork stew


  • 1 kg of pork meat, in large cubes
  • 1 large onion
  • 2 carrots
  • 1 large tomato
  • 0,5 l broth
  • white wine
  • 2 tsp fresh ginger, grated
  • 1 clove of garlic, sliced
  • 1 tsp cayenne pepper or some other sharp pepper
  • butter

How to make Belgian pork stew

  1. Cut onion in large pieces, and carrots in small disks.
  2. Melt butter in pan, let it get very hot, add the meat and stir for two / three minutes until it's white all around. Take meat out of pan and put aside.
  3. Put the heat lower and add onions and carrots. Wait until onions start getting soft.
  4. Add the meat again, and pour in a glass of white wine. Add grated ginger, garlic, and cayenne pepper. Let this sit for 5-7 minutes, stirring occasionally. Don't allow to boil.
  5. Add the broth, and let it boil softly. Don't cover the pot, you want to loose a lot of moisture.
  6. Peel the tomato, cut into large pieces and add to the mixture.
  7. Let it boil softly for about 45 minutes / 1 hour, until the sauce starts getting thicker. If it doesn't start thickening after 45 minutes, very carefully add one or two teaspoons of flour.
Serve with rice or potatoes, and cooked fennel.

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