Adam Liaw’s pork and silverbeet stew

Name: Adam Liaw’s pork and silverbeet stew
Cook time: 1 h 30 min
Yield: 6
Cuisine: Contemporary
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

Adam Liaw

June 22, 2023

easyTime:1-2 hoursServes:6

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.

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

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.
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.
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.