Yesterday, we cooked a simple meal of stewed pork and this easy to make potato rosti and the meal was ready within the hour! It was so delicious and healthy since I only used lean pork and very little oil for stewing. Turned out to be very flavorful and we have a balanced diet of protein, carbohydrate and fibre from the vegetables. So delicious and am thinking of cooking this stew again to be used as pot pie fillings!
250g lean pork (ask the butcher to give the softest lean cut)
marinated with 2 tablespoons soya sauce, salt and pepper for 30 minutes
1 carrot, cubed
1 onion, wedged
1 tomato, cubed
1/2 can of button mushrooms, quartered
2 cloves garlic, chopped
1 pinch of thyme
1 tsp tomato paste
1/2 cup red wine
salt and pepper to taste
water for stewing
1 tablespoon of flour
Heat a pan with 2 tablespoon olive oil and seared the meat. Once meat is browned, add garlic, onion and tomato paste. Saute till soft. Add the flour to mix till combined, then add red wine to de-glaze the pan. Add the rest vegetables and bay leaf before adding 1 cup of water. Simmer on low heat, adding water as needed, for 20 minutes or until meat is tender. Seasoned with salt and pepper to taste.
Served with potato rosti.
2 large potato, grated and squeeze dry.
Season with salt and pepper and 1 tablespoon of melted butter
Mix the above till will combined.
Heat up a non-stick pan with some olive oil. Scoop about 2 tablespoons of the potato mixture into the hot pan and pan fry until golden brown. Flip over and pan fry the other side. Repeat till all the potatoes are used up. Drain out excess oil on kitchen tissue before serving with the pork stew.