Graham Kerr

117 Pork Stew Waikato

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Pork shoulder or neck meat 1½ lb. 1½ lb. .75 kilo
Parsley 1 bunch 1 bunch 1 bunch
Bay leaf 1 1 1
Celery leaves 2 tbsp. ½ oz. 15 grams
Salt and white pepper To season To season To season
Carrot 1 cup 4 oz. 115 grams
Onion ½ cup 2 oz. 60 grams
Tomatoes 4 medium 4 medium 4 medium
Butter 3 tbsp. 1½ oz. 45 grams
Flour 7 tbsp. 1¾ oz. 50 grams
Stock 2 cups 16 fl. oz. 455 milliliters
Dry white wine ¼ cup 2 fl. oz. 60 milliliters
Parsley To garnish To garnish To garnish

Method

Method of Preparation

  1. Dice meat and soak for 1 hour in cold water.
  2. Finely dice carrot.
  3. Slice onion in ½-inch pieces.
  4. Peel, pip, and dice tomatoes.
  5. Make a white sauce with butter, flour, add stock from pork (after 30 minutes’ cookery) and wine.
  6. Chop parsley for garnish.

Method of Cookery

  1. Add parsley, bay leaf, celery leaves, onion, and seasoning to soaked pork.
  2. Bring to boil, skim, reduce to simmer, cover, and cook for 1 hour.
  3. After 30 minutes, add carrot and remove 1 cup stock to make white sauce.
  4. Season white sauce.
  5. Remove celery leaves and herbs from meat; add further 1 cup stock to sauce. Strain off remaining stock (if any) and add sauce to meat.
  6. Serve garnished with diced tomato and chopped parsley.

Serving

Serve with Cheddar Baked potatoes and Brussels sprouts. A full-bodied white wine is a good match.

© 1966 Graham Kerr. All rights reserved.