LEFTOVER PORK SHOULDER STEW RECIPE

LEFTOVER PORK SHOULDER STEW RECIPE

Making stew is a perfect way how to re-use leftover roast pork shoulder. This recipe combines roasted pork, carrots, red bell peppers, potatoes, and butter beans but it is flexible and easy to adjust by adding different kinds of vegetables and pulses. I use gram flour to thicken the stew so it’s completely gluten-free.

Course Main Course

Cuisine British

Keyword leftover, pork, stew

Prep Time 25

Cook Time 35

Total Time 1

Servings people

Calories 493kcal

Author Lea

Ingredients

350 - 400 g leftover pork shoulder cut into small even pieces
2 onions diced
2 carrots sliced
1 red bell pepper cut into small cubes
2 bigger potatoes cut into small cubes
5 cloves garlic finely chopped
20 g ginger similar amount as garlic
1 tablespoon red paprika
½ tablespoon smoked paprika
1 teaspoon marjoram
1 tin butter beans
1 l pork or chicken stock Kallo Organic Stock Cubes
40 g gram flour or normal flour if you don’t mind gluten
3 tablespoon lard for frying, can be replaced with any frying oil or ghee

Instructions

Prepare the stock. You can dissolve 1 cube of Kallo Organic Chicken Stock
in 1 L of hot water. Set aside.
Fry the onions until they are golden – brown.
Add all ingredients except the butter beans, flour, and marjoram in. Give it a quick stir. Don’t fry red and smoked paprika for very long. It burns easily and become bitter.
Pour the stock in and cook for 30 minutes or until the potatoes and carrots are tender.
Pre-mix the gram flour with a small amount of warm water in a mug instead of stirring it directly into the stew. Set aside.
Add butter beans and marjoram into the stew. Season with salt and pepper.
Lower the cooking temperature before adding the flour mix, make sure to stir properly.
Continuously stir while you bring the stew back to boil and continue boiling for at least 3 more minutes.

Notes

We often serve this stew with our homemade sourdough bread.

Nutrition