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Adam Liaw’s pork and silverbeet stew

Adam Liaw
Adam Liaw

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Adam Liaw’s pork and silverbeet stew.
Adam Liaw’s pork and silverbeet stew.William Meppem

Pork is a great stewing meat. You can keep the skin on or take it off as you prefer. I often keep it on as I like the gelatinous texture.

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Ingredients

  • 2 tbsp olive oil

  • 2 brown onions, peeled and finely chopped

  • 1 stalk celery, finely chopped

  • 4 cloves garlic, roughly chopped

  • 1.2kg pork belly or shoulder, cut into 3cm cubes

  • 125ml white wine

  • 1 tbsp Dijon mustard

  • ½ tsp dried sage

  • 750ml chicken stock

  • 1 x 400g can white cannellini beans, drained

  • 1 bunch silverbeet, stalks removed and green leaves roughly chopped

  • 150ml thickened cream

  • salt and pepper, to season

  • ¼ cup parsley, roughly chopped

  • ½ cup freshly grated parmesan, to serve

Method

  1. Step 1

    Heat a large, lidded casserole dish over medium heat and add the oil, onions, celery and garlic. Fry for about 10 minutes, then add the pork and fry for a further 5-10 minutes.

  2. Step 2

    Add the white wine and simmer until the wine is nearly dry, then add the mustard, sage, chicken stock and beans and bring to a simmer. Simmer covered for about 1 hour, then stir in the silverbeet and simmer for a further 20 minutes until the pork is tender and the stew is slightly thickened.

  3. Step 3

    Stir through cream and season with salt and pepper. Remove from the heat and stand for 10 minutes, then serve scattered with parsley, parmesan and freshly cracked black pepper.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-pork-and-silverbeet-stew-20230622-p5dilt.html