Flemish Pork Stew Recipe
Ingredients
| Green peppers | To Taste | |
| Celery stalks | 3 | |
| Small carrots | 1 Bunch (100 gm) | |
| Parsley | 3 Tablespoon | |
| Bay leaf | 1 | |
| Thyme | 1⁄4 Teaspoon | |
| Ground allspice | 1⁄4 Teaspoon | |
| Potatoes | 8 Medium | |
| Cornstarch | 1 1⁄2 Tablespoon | |
| Nutmeg | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Lean pork | 3 Pound, cut into bite size pieces | |
| Fat | 2 Tablespoon (From The Pork Drippings) | |
| Onion | 3 Medium | |
| Garlic | 1 Clove (5 gm) |
Nutrition Facts
Serving size
Calories 603 Calories from Fat 161
% Daily Value*
Total Fat 18 g27.5%
Saturated Fat 6 g29.9%
Trans Fat 0 g
Cholesterol 158.5 mg52.8%
Sodium 242.7 mg10.1%
Total Carbohydrates 59 g19.6%
Dietary Fiber 8.1 g32.6%
Sugars 7.5 g
Protein 53 g105.7%
Vitamin A 61.3% Vitamin C 112%
Calcium 9.5% Iron 28.5%
*Based on a 2000 Calorie diet
Directions
1) Preheat the oven to 350F
2) Season the pork pieces with salt, pepper
MAKING
3) In a frying pan, brown the pork in the fat
4) Using a sharp knife, finely chop the onion, garlic, green pepper and celery and add to the sautéing meat
5) Place the mixture into a large casserole and cover with water
6) Cook in the oven for 25 minutes at 350F
7) Meanwhile, using a peeler, peel the carrots and add them to the stew with parlsey, bay leaf, thyme, allspice, salt and pepper to taste
8) Return the dish to the oven with the lid on for about 20 minutes
9) Using a peeler, pare the potatoes and then quarter them
10) Add the potatoes to the stew and continue to cook till the potatoes and pork become tender
11) Skim off the fat and thicken the stew with the cornstarch paste mixed with ¼ cup of cold water
12) Sprinkle in the nutmeg
SERVING
13) Serve the stew warm with some mini baguette’s sliced thinly
Chef
