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Serve the stew hot with crusty bread or a side of steamed rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This stew also freezes well; freeze portions for up to 2 months.
Variations:
Add diced potatoes or parsnips for extra heartiness.
Swap white beans for chickpeas or lentils for a different texture.
Spice it up with a pinch of smoked paprika or chili flakes.
FAQ:
Q: Can I make this stew in a slow cooker?
A: Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours.
Q: Can I use other cuts of pork?
A: Yes, pork belly or even pork ribs can be used for a richer flavor.
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