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Method

  1. Preheat the oven to 170°c.
  2. Place the oil in a heavy based pan, add the pork and brown on all sides. Place in a casserole.
  3. Add the Chorizo sausage to the casserole.
  4. Add the onion and garlic to the pan and cook until the onion is soft.
  5. Add the red wine and bring to the boil. Pour over the pork.
  6. Add the rosemary and cover the casserole.
  7. Place in preheated oven for about one hour until the pork is tender.
  8. Mix the cornflour and water together and stir into the pork stew - continue cooking 5 - 10 minutes.

Rich & Hearty Pork Stew

Clock
Preparation: 5-10 mins
Cooking: 75 mins
Serves: 4

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Ingredients

  • 2 tablespoons olive oil
  • 500 g New Zealand Trim Pork Leg Rump Steaks, diced
  • 2 small Chorizo sausages, diced
  • 2 onions, peeled & chopped
  • 2 teaspoons minced garlic
  • 1 cup red wine
  • 1 teaspoon chopped rosemary sprigs
  • 2 cups reduced salt stock
  • 2 teaspoons cornflour
  • 2 tablespoons water

This recipe is from Pip Duncan.

View all recipes that use the Pieces/diced (Trim Pork) cut
View all recipes that use the Rump Steak cut
View all recipes that use the Slow cook (Trim Pork) method

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