Pork, pear, parsnip & sage stew

Pork, pear, parsnip & sage stew

This Pork, pea, parsnip & sage stew recipe will warm both your belly and heart.

TOTAL TIME 35 min | SERVES 4 

INGREDIENTS

• 1 tbsp Oil
• 800g Rindless pork belly, coarsely chopped
• 40g Butter
• 1 Leek, thinly sliced
• 2 Garlic cloves, minced
• 80ml Verjuice
• ¾ cup Chicken stock
• 8 Fresh sage leaves
• 2  Parsnips, quartered
• 2 Firm pears, quartered
• ¼ cup Loosely packed fresh sage leaves, extra

METHOD

HEAT oil in a 6-litre pressure cooker. Cook pork, in batches, until browned. Remove from the cooker. 

MELT half the butter in the cooker. Cook leek and garlic, stirring, about 5 minutes or until leek softens. Return pork to the cooker with verjuice, stock and sage; secure lid. Bring the cooker to high pressure. Reduce heat to stabilise pressure if necessary; cook for 10 minutes. 

RELEASE pressure and remove the lid. Add parsnip; secure lid. Bring the cooker to high pressure. Reduce heat to stabilise pressure if necessary; cook for 3 minutes. Release pressure and remove the lid. Add pear; secure lid. Bring the cooker to high pressure; cook for 2 minutes. 

MEANWHILE, melt remaining butter in a small frying pan. Cook extra sage leaves until bright green and crisp. Drain on a paper towel. 

RELEASE pressure on the cooker and remove the lid. Season to taste. Serve stew sprinkled with crisp sage leaves.

FOOD TEAM TIP: The verjuice can be substituted for dry white wine. Serve with steamed spinach or sugar snap peas and crusty bread to mop up the juices.

Print Recipe

Pork pear , parsnip & sage stew

Serves: 4

Total Time: 35 minutes

Ingredients

• 1 tbsp Oil 
• 800 g Rindless pork belly, coarsely chopped 
• 40 g Butter 
• 1 Leek, thinly sliced 
• 2 Garlic cloves, minced 
• 80 ml Verjuice 
• ¾ cup Chicken stock 
• 8 Fresh sage leaves
• 2  Parsnips, quartered 
• 2 Firm pears, quartered 
• ¼ cup Loosely packed fresh sage leaves, extra 

Instructions

1

Heat oil in a 6-litre pressure cooker. Cook pork, in batches, until browned. Remove from the cooker. 

2

Melt half the butter in the cooker. Cook leek and garlic, stirring, about 5 minutes or until leek softens. Return pork to the cooker with verjuice, stock and sage; secure lid. Bring the cooker to high pressure. Reduce heat to stabilise pressure if necessary; cook for 10 minutes. 

3

Release pressure and remove the lid. Add parsnip; secure lid. Bring the cooker to high pressure. Reduce heat to stabilise pressure if necessary; cook for 3 minutes. Release pressure and remove the lid. Add pear; secure lid. Bring the cooker to high pressure; cook for 2 minutes. 

4

Meanwhile, melt remaining butter in a small frying pan. Cook extra sage leaves until bright green and crisp. Drain on a paper towel. 

5

Release pressure on the cooker and remove the lid. Season to taste. Serve stew sprinkled with crisp sage leaves.

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ALSO SEE:Pork steaks with sauteed lentils

Pork steaks with Sauteed lentils

Feature image : Aremedia