John Myers
Carrot Stew with Pork Belly like Nuts
The perfect carrot stew with pork belly like nuts recipe with a picture and simple step-by-step instructions.
- 1 kilogram Carrots
- 250 g Potatoes
- 1 piece Big onion
- 3 piece Spring onions fresh
- 1 bunch Parsely
- 1 piece Maggi herb
- 300 g Pig belly
- Or beef
- 2 teaspoon Mustard seeds
- 5 piece Allspice grains
- 1 teaspoon Peppercorns
- 2 piece Bay leaves
- 2 piece Cloves
- 2 teaspoon Salt
- 1 teaspoon Pepper from the grinder
- First cook the meat, with all the spices and the onion except the ground pepper. I wash the carrots thoroughly, then peel them and then cook the pods with the meat. Wash the parsley and Maggi cabbage, pluck the leaves and coarsely chop them. Also boil the stems in the broth. Peel the potato.
- When the meat is done, we take it out of the pot and pour the broth through a sieve.
- Cut the carrots, spring onions and potatoes into slices or cubes and cook them in the broth with the parsley and Maggi cabbage. Some parsley left over to garnish.
- After cooking, add the ground pepper, season to taste. If it’s too thin (broth) for you, squeeze one or two boiled potatoes in and it’s nice and creamy.
- Is inexpensive to manufacture, easy to prepare and tasty too … Bon Appetit
- Man, I totally forgot ….. of course cut the meat back into the stew. Otherwise the whole stew won’t taste good ;-))
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