Prepackaged meat is often not in the amount you will need for a recipe. Dealing with leftover meat and bringing that to shine in an other dish is often a challenge.
Planning a meal is one thing. Getting the gears in your head to shift for an other one is time consuming. You need to work with the ingredients you already have on hand, in the freezer or in your cupboards. Doing a second grocery shopping trip is not working.
I decided to make a stew.
Giving the slices of pork belly some searing intensifies the flavour. Then I opened my fridge and cupboards and added everything but the kitchen sink.
The Umami in this stew comes from the Miso paste. Miso today is the Maggi from the past.
Ingredients:
250 g pork belly
2 tbsp veg stock paste, 800 ml water, 2 tsp white miso paste
2 carrots, 2 parsley roots, 2 potatoes, 2 onions, 2 garlic cloves, 5 cherry tomatoes
1 bay leaf, lovage, cellery greens, chives
50 g short pasta, salt and pepper, chili flakes
Cook the pork and the veggies first in the stock. Add the pasta later depending on its cooking time. That is the moment to enhance the stew with the miso too. Check the salt level! Finish with chives.
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