Recipes

Colin Fassnidge’s Pork Neck Irish Stew

Prep time 25 minutes Cook time 2 hours

Serves 4 people

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Ingredients

  • 20ml olive oil, to fry
  • 400g pork neck, roughly cubed
  • 100g ginger, chopped
  • 2 carrots, roughly diced
  • 2 onions, roughly diced
  • 1 bulb garlic, halved horizontally
  • 2 bay leaves
  • 2 star anise
  • 1.5 litres water
  • 200ml soy sauce
  • Splash white wine vinegar
  • Tin of beans any sort or 250g dried beans soaked over night – white, cannellini, black eyed peas etc.

Method

  1. 1.
    Pre-heat oven to 140 degrees Celsius.
  2. 2.
    Heat the olive oil in a heavy based pot.
  3. 3.
    Add the rough diced pork to the hot pot and leave for 10 minutes until it turns golden – do not touch.
  4. 4.
    Add the diced vegetables and ginger and stir, leave to cook for 5 minutes.
  5. 5.
    Add star anise and bay leaves.
  6. 6.
    Add water, soy and vinegar.
  7. 7.
    Place in the pre-heated oven for 2 hours.
  8. 8.
    If using tinned beans add, warm and serve.
  9. 9.
    If using dried beans, soak for minimum of 6 hours or overnight, cook in cold water, bring to the boil and simmer until al dente, add to stew and serve.
  10. 10.
    Serve with steamed green vegetables and grilled bread.

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