Pork, pear, parsnip & sage stew
This Pork, pea, parsnip & sage stew recipe will warm both your belly and heart.
TOTAL TIME 35 min | SERVES 4
INGREDIENTS
- 1 tbsp Oil
- 800g Rindless pork belly, coarsely chopped
- 40g Butter
- 1 Leek, thinly sliced
- 2 Garlic cloves, minced
- 80ml Verjuice
- ¾ cup Chicken stock
- 8 Fresh sage leaves
- 2 Parsnips, quartered
- 2 Firm pears, quartered
- ¼ cup Loosely packed fresh sage leaves, extra
METHOD
HEAT oil in a 6-litre pressure cooker. Cook pork, in batches, until browned. Remove from the cooker.
MELT half the butter in the cooker. Cook leek and garlic, stirring, about 5 minutes or until leek softens. Return pork to the cooker with verjuice, stock and sage; secure lid. Bring the cooker to high pressure. Reduce heat to stabilise pressure if necessary; cook for 10 minutes.
RELEASE pressure and remove the lid. Add parsnip; secure lid. Bring the cooker to high pressure. Reduce heat to stabilise pressure if necessary; cook for 3 minutes. Release pressure and remove the lid. Add pear; secure lid. Bring the cooker to high pressure; cook for 2 minutes.
MEANWHILE, melt remaining butter in a small frying pan. Cook extra sage leaves until bright green and crisp. Drain on a paper towel.
RELEASE pressure on the cooker and remove the lid. Season to taste. Serve stew sprinkled with crisp sage leaves.
FOOD TEAM TIP: The verjuice can be substituted for dry white wine. Serve with steamed spinach or sugar snap peas and crusty bread to mop up the juices.
Pork pear , parsnip & sage stew
Ingredients
- 1 tbsp Oil
- 800 g Rindless pork belly, coarsely chopped
- 40 g Butter
- 1 Leek, thinly sliced
- 2 Garlic cloves, minced
- 80 ml Verjuice
- ¾ cup Chicken stock
- 8 Fresh sage leaves
- 2 Parsnips, quartered
- 2 Firm pears, quartered
- ¼ cup Loosely packed fresh sage leaves, extra
Instructions
Heat oil in a 6-litre pressure cooker. Cook pork, in batches, until browned. Remove from the cooker.
Melt half the butter in the cooker. Cook leek and garlic, stirring, about 5 minutes or until leek softens. Return pork to the cooker with verjuice, stock and sage; secure lid. Bring the cooker to high pressure. Reduce heat to stabilise pressure if necessary; cook for 10 minutes.
Release pressure and remove the lid. Add parsnip; secure lid. Bring the cooker to high pressure. Reduce heat to stabilise pressure if necessary; cook for 3 minutes. Release pressure and remove the lid. Add pear; secure lid. Bring the cooker to high pressure; cook for 2 minutes.
Meanwhile, melt remaining butter in a small frying pan. Cook extra sage leaves until bright green and crisp. Drain on a paper towel.
Release pressure on the cooker and remove the lid. Season to taste. Serve stew sprinkled with crisp sage leaves.
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ALSO SEE:Pork steaks with sauteed lentils
Feature image : Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
