Wednesday 16 September
We still have a shirtload, or something that sounds like that, of pulled pork. So we made some of the tender meat into the base of a simple
stew.
Sliced off the fattiest bits of
pork, sizzled them in a pan, and added sliced onions. Once they were browned, added the pulled pork and some of its jellied juices to reheat.
In a separate saucepan, boiled
sliced carrots and batons of turnip until tender, and when they were, threw
them into the pan with the pork.
It's hard to find a recipe for a quick stew, but this is one.
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