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Autumn stew with schezuan pepper

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Preparation Time: 15 minutes
Cooking time: 180 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 3464 times
Ingredients:
  0.5+ kg fresh ham/ gammon
 1 tbsp honey
 2 onions
 3 garlic cloves
  1,2 ltr stock
 1 tbsp whole schezuan pepper
 6 bay leaves
 1 ltr fresh mushrooms
 150 ml cream
  salt & pepper
  maizena/ corn flour + water for thickening of sauce
Use good quality pork for this hearty, autumnal stew.
Posted by: birgitta on 15 November 2008
Click here to view birgitta's Cookery Book
Cooking Steps:
Cut the pork into cubes and fry (in batches) in a large (cast iron) pan. Pour over some honey and fry until good colour. Cut onion into wedges, finely shopgarlic and add to meat. Add some of the stock, the schezuan pepper and bay leaves. Cover and simmer 3 hours or so untilmeat is really tender and starting the 'thread'. Add more stock as needed during cooking time. Towards the end of cooking time, add the fresh mushrooms (whole or halved). Before serving, add cream and let simmer a few meinutes, adjust seasoning and thicken sauce with maizena/corm flour + water if needed. If you want more sauce, increase amount of stock and spices.

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