Leftover Roast Pork Stew
Pork Stew is one of the easiest and cheapest ways of using up leftover roast pork. It’s also exceptionally tasty, comforting and filling. The perfect Monday dinner.
Servings 6
Calories 552kcal
Equipment
- Large Dutch Oven
Ingredients
- 1 tablespoons Cooking Oil
- 700 g Diced Leftover Roast Pork
- 2 tablespoons Plain Flour
- Pinch Salt and pepper
- 2 Leeks Finely Sliced
- 2 Cloves Garlic Crushed
- 5 Carrots Peeled and sliced into 1cm pieces
- 4 Medium White Potatoes Peeled and chopped into 2cm chunks - Something like Maris Piper
- 500 ml Chicken Stock
- 400 g Tin Chopped Tomatoes
- 1 tablespoon Balsamic Vinegar
- 2 Bay Leaves
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
Instructions
- Toss the pork in flour and salt and pepper.
- Heat the oil in a large, flameproof dish or pan on the hob.
- Add the leeks and garlic and fry for 5 minutes until soft.
- Add the pork and stir well.
- Pour in the stock and chopped tomatoes.
- Add the carrots, potatoes, balsamic, bay, thyme, oregano and basil and stir together well.
- Bring to the boil before reducing the heat to a gentle simmer.
- Cook for 2 hours, stirring often, being sure to make sure nothing has stuck to the bottom of the pan.
Notes
- I use a large cast-iron dish, but any large pan that’s suitable for use on the hob will do.
- If you haven’t got as much pork left, it’s fine. Use what you’ve got and add more potatoes or veg if you want to bulk your stew out a little.
- If you want to make this recipe with raw pork, just toss it in flour and salt and pepper and brown it before adding the leeks and garlic. - If your pork sticks to the bottom of the pan a little, add a splash of the stock and scrape the pan while the pork continues to brown.
- Add more water if the liquid reducing too much while cooking.