INGREDIENTS
This is what you need for 3-4 servings:
- 1 lb. pork meat, cubed
- olive oil
- ½ onion, chopped
- 2 potatoes, quartered
- 2 carrots, sliced
- S&P, spices
-
optional
- 1 cup sweet peas
Pic1a: pork, peas & carrots, potatoesDirections
- Heat the olive oil.
- Glaze the onion.
- Brown the meat.
- Cover with water. Add S&P, seasoning.
- Bring to a boil. Reduce heat and simmer 60 minutes or until tender.
-
Add the vegetables,
If necessary, add more water to cover it all. - Return to a boil over medium heat.
- Simmer for 15 minutes until the vegetables are nearly soft.
- Adjust seasoning.
- Serve and enjoy.
B. pork stew & soup with carrots & potatoes
2019-10-15
These were recycled pork shoulder roast leftovers. Any cut of pork meat will do as long as it has been trimmed back enough and isn't too greasy.
It looks different from the above because I used whole unpeeled potatoes. As a result, the broth didn't thicken into a stew sauce and it looks more like a soup than sauce. With peeled and quartered potatoes, the potato starch would thicken the broth spontaneously.
Pic1b: pork stew / soup with carrots & potatoes
Pic2: pork shoulder roast
Pic5: add carrots, potatoes