Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, oregano veg stew with pork belly slices. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Oregano veg stew with Pork belly slices Gary Waite. Is a Recipe that I made up,is not a Recipe that I got from a book etc. Drain fava beans and fennel fronds. Slice also the fresh ginger into thin slices.
Oregano veg stew with Pork belly slices is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Oregano veg stew with Pork belly slices is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have oregano veg stew with pork belly slices using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Oregano veg stew with Pork belly slices:
- Get Half a whole Swede
- Get 4 big carrots
- Make ready 1 large onion
- Get 3 tbsp. Dried Oregano
- Make ready 600 g Maris Piper Potatoes
- Prepare 1 ,or 2 Stock Cubes
- Get Half a tbsp. of Crystallized Sea Salt
- Make ready 500 g Pork Belly Slices
- Take Vegetable Oil
Salt How to serve pork belly slices. Obviously an extremely fatty cut, they are suitable (and usually served at restaurants) as a first course. Although I sometimes serve them as our main course for dinner, alongside a small green salad (this arugula salad is good). If serving them as a first course, one thick strip per person, cut into bite-size pieces, is perfect.
Steps to make Oregano veg stew with Pork belly slices:
- Peel - wash - chop - swede and carrots,place in boiling hot water within a medium sized saucepan,add Stock Cube,salt and dried Oregano and let it boil away on it's own for 45 minutes,adding more cold water if necessary.
- Peel - wash - chop - the onion and potatoes and add them to the half made stew and cook on for 30 minutes.
- For the last 15 minutes of the cooking time,prepare the pork belly slices for 5 minutes,by washing them all under the cold water tap and then by cutting into the fat with a sharp knife - get frying pan very hot with Vegetable Oil and then shallow fry them for 4 minutes and then give a further 1 minute too render the fat on it's side - sides - and then rest them for 5 minutes and then eat them separately along with the stew.
Although I sometimes serve them as our main course for dinner, alongside a small green salad (this arugula salad is good). If serving them as a first course, one thick strip per person, cut into bite-size pieces, is perfect. Ground Cumin • a tbsp. of Crystallized Sea Salt • Knorr Stock Cube,or another half tbsp. Salt • Mineral bottle water,or cold tap water Heat up a griddle pan on a high heat (or a large frying pan if you don't have a griddle). Mix the olive oil, lemon juice and oregano together in an old jam jar (or similar).
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