Friday, April 18, 2014

Pork Stew

Wednesday 2 April
One of our habits now is to break down a larger piece of protein, whether pork, beef, chicken, or lamb, eat or freeze one part, marinate the rest in wine and aromatic onions for a day, then stew it up the next day or whenever there's time, and add the vegetables on the day we eat it.

Today's version was pork, stewed up with carrots, potatoes and mushrooms from today's Greenmarket.

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