Pork Stew

I have a big piece of pork shoulder sitting in the freezer and didn't know what to do with it. Hmmm.. since the weather has been cold lately, I think a stew would be perfect to keep us warm and happy. This stew kept us filled for 3 days. A stew with mashed potatoes, pulled pork with taco wraps and creamy pork stew with pasta. Hubby gave thumbs up for all three. Voila!

Ingredients

1 kg of pork shoulder -cut into big chunks (about 1.5 X 1.5 cm) 

2 tbsps of shaoxing wine

1/2 tsp sage

1/2 tsp oregano

1 tbsp light soya sauce

2 tsps of salt

2 tbsps of honey

1 piece of brown sugar

1/2 tsp paprika

3 tbsps of olive oil

2 meat stock cube

few slices of bacon 

100-150 ml of water

2 medium-sized onions - sliced in quarters

2 medium-sized carrots - thinly sliced

Method

1. Blend stock cube and olive oil (like a paste) in a bowl.
2. Add in all other spices. Mix well.
3. Marinate the pork shoulder with all the spices (except water) for 2 hours or overnight.
4. Heat up a frying pan and fry the bacon till crispy. Set aside.
5. Next, brown the meat cubes.
6. Transfer all into a pot.
7. Lay bacon slices at the bottom of the pot and add meat chunks on top.
8. Add in water. Simmer at low for about 1.5 hours.
9. Prepare a baking dish and grease with some butter. 
10. Lay onions and carrots at the bottom.
11. Ladle all the meat chunks on top. 
12. Add stock till meat is half-covered.
13. Cover with aluminium foil.
14. Bake at 200 degrees for 1.5-2 hours.
15. Turn the meat around during halfway to ensure even browning.
16. Serve with mashed potatoes, rice or any main dish of your choice.

Lip-smacking

Yuummmylicious!