Pork Belly and Preserved Lemon Stew
Pork Belly and Preserved Lemon Stew might be just the main course you are searching for. This recipe serves 3. Watching your figure? This gluten free and dairy free recipe has 1003 calories, 21g of protein, and 81g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have canned tomatoes, pepper, ginger, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes around 50 minutes.
Instructions
Cut the pork belly into 2-inch cubes.
Heat a pressure cooker over medium-high heat until hot.
Add the pork belly fat-side down and allow it to brown before flipping over and browning the second side.
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.
Add the onions and saute until they are translucent and starting to brown.
Add the white wine, and bring to a boil, scraping the browned bits off the bottom of the pot.
Add the tomato puree, brown sugar, soy sauce, salt pepper and preserved lemons.
Put the lid on the pressure cooker, lock it into place and set the pressure to high.
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.
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.
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.