Pork Belly and Preserved Lemon Stew

Name: Pork Belly and Preserved Lemon Stew
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 3
Cuisine: Global
Ingredients: 3 servings black pepper to taste; 1 Tbsp brown sugar; 400 grams whole stewed tomatoes (400 gram/14 ounce can); 1 leave flat parsley for garnish; 24 grams fresh ginger ( - 1-inch) grated; 3 cloves 12 grams garlic grated; 150 grams onion ( - 1 medium onion) sliced thin; 454 grams 450 grams pork belly; 397 grams 400 grams potatoes cut into large chunks; 2 Tbsps preserved lemons roughly chopped; 1 teaspoon salt; 177 milliliters dry white wine such as Sauvignon Blanc; 1 Tbsp soy sauce

Pork Belly and Preserved Lemon Stew requires about 50 minutes from start to finish. This recipe covers 26% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 1003 calories, 21g of protein, and 81g of fat per serving. This recipe serves 3. 1 person found this recipe to be scrumptious and satisfying. If you have ginger, salt, soy sauce, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for Autumn. It works well as a main course.

Instructions

Cut the pork belly into 2-inch cubes.

Ingredients you will need

Pork Belly

Heat a pressure cooker over medium-high heat until hot.

Equipment you will use

Pressure Cooker

Add the pork belly fat-side down and allow it to brown before flipping over and browning the second side.

Ingredients you will need

Pork Belly

Transfer to a bowl.

Equipment you will use

Bowl

Add the ginger and garlic and saute until browned and very fragrant. It will stick to the bottom of the pan, which is desirable, but be sure not to let it get black.

Ingredients you will need

Garlic

Ginger

Equipment you will use

Frying Pan

Add the onions and saute until they are translucent and starting to brown.

Ingredients you will need

Onion

Add the white wine, and bring to a boil, scraping the browned bits off the bottom of the pot.

Ingredients you will need

White Wine

Equipment you will use

Pot

Add the tomato puree, brown sugar, soy sauce, salt pepper and preserved lemons.

Ingredients you will need

Preserved Lemon

Tomato Puree

Brown Sugar

Soy Sauce

Pepper

Salt

Put the lid on the pressure cooker, lock it into place and set the pressure to high.

Equipment you will use

Pressure Cooker

Let the pressure cooker come up to full pressure (steady whistle) over high heat, and then adjust the temperature down until the cooker barely maintains a constant whistle. Cook for 20 minutes. If you are using a regular pot, cook loosely covered with a lid for 1 hour.

Equipment you will use

Pressure Cooker

Put the pressure cooker in the sink and run cold water over the lid until the pressure releases. Once you're sure the pressure has released, open the lid and add the potatoes.Close the lid and place on the pressure cooker on the stove over high heat until you hear a steady whistle again. Adjust down the heat until the cooker barely maintains a constant whistle. Cook for 10 minutes. If you are using a regular pot, just cook until the potatoes are tender.

Ingredients you will need

Potato

Water

Equipment you will use

Pressure Cooker

Stove

Put the pressure cooker in the sink and run cold water over the lid until the pressure releases. Open the lid and serve, garnished with chopped parsley.

Ingredients you will need

Parsley