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
Keyword leftover, pork, stew
Prep Time 25minutes
Cook Time 35minutes
Total Time 1hour
350 - 400gleftover pork shouldercut into small even pieces
1red bell peppercut into small cubes
2bigger potatoescut into small cubes
20ggingersimilar amount as garlic
1tin butter beans
1lpork or chicken stockKallo Organic Stock Cubes
40ggram flouror normal flour if you don’t mind gluten
3tbsplardfor frying, can be replaced with any frying oil or ghee
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.