RCI-VG.004.1211.001
Septembergryde
In the Northern Hemisphere we now have our home grown vegetables everywhere. It is economical and delicious to make stews of all kinds using lots of vegetables.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Cut the pork neck into 4-5 cm cubes, removing excess fat but keeping some marbling for flavor.
2
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Working in batches to avoid overcrowding, add the pork cubes and brown them on all sides until golden, about 3-4 minutes per batch; transfer to a plate.
15 minutes
4
Add the quartered new onions to the pot and sauté until they begin to soften and caramelize at the edges, about 4-5 minutes.
5 minutes
5
Add the sliced leek, carrots, and celery to the pot and cook, stirring occasionally, for 5-6 minutes until the vegetables start to soften.
6 minutes
6
Return the browned pork to the pot, add the lovage leaves, and deglaze with the white wine, scraping the bottom to release any caramelized bits.
2 minutes
7
Pour in the stock and bring the mixture to a simmer; reduce heat to low, cover partially, and simmer gently for 40-45 minutes until the pork is tender.
45 minutes
8
Add the green beans, mange tout, and peas to the pot and continue simmering for 8-10 minutes until the vegetables are cooked but still have slight firmness.
10 minutes
9
In a small bowl, whisk the corn flour with a few tablespoons of cold water to create a smooth slurry.
10
Stir the cream into the pot, then slowly whisk in the corn flour slurry to thicken the sauce to a gentle, glossy consistency.
3 minutes
11
Taste and adjust seasoning with salt and pepper as needed, then serve hot in deep bowls.