This dish is not only comforting but also packed with nutrients from the vibrant mix of vegetables!
Pork Stew with Sweet Potatoes & Leeks
Very healthy and satisfying.
Servings: 4
Cost: £12
Ingredients
Pork:
- 500 g pork shoulder or boneless pork chops cut into 1-inch cubes
- 1 tbsp olive oil
- Salt and pepper to taste
Vegetables:
- 1 medium turnip peeled and diced
- 2 medium sweet potatoes peeled and cubed
- 1/2 small cabbage chopped
- 130 g green beans trimmed and halved
- 130 g asparagus trimmed and cut into 2-inch pieces
- 2 medium leeks sliced (white and light green parts only)
Broth:
- 1 ltr vegetable or chicken broth
- 250 ml water
- 2 cloves garlic minced
- 1 tsp fresh thyme or 1/2 teaspoon dried
- 1 tsp smoked paprika
- 1 bay leaf
Seasoning:
- 2 tbsp olive oil divided
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Season and Sear the Pork:
- Pat the pork cubes dry with a paper towel. Season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the pork and sear until browned on all sides (about 5-7 minutes). Remove the pork and set aside.
Sauté Aromatics:
- In the same pot, add another tablespoon of olive oil. Add the sliced leeks and minced garlic. Sauté for 3-4 minutes until fragrant and softened, scraping up browned bits from the bottom of the pot.
Add Root Vegetables and Pork:
- Add the diced turnip, sweet potato, and seared pork back to the pot. Stir to combine.
Add Broth and Spices:
- Pour in the vegetable or chicken broth and water. Stir in thyme, smoked paprika, and the bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes to allow the pork and root vegetables to begin tenderizing.
Add Remaining Vegetables:
- Stir in the chopped cabbage and green beans. Simmer for another 10 minutes.
Add Asparagus:
- Add the asparagus pieces and cook for an additional 5 minutes or until all vegetables and the pork are tender.
Season and Serve:
- Remove the bay leaf. Taste and adjust with salt and pepper as needed.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
Serving Suggestions:
- Enjoy with a side of crusty bread or buttered rolls.
- Add a dollop of sour cream or a drizzle of olive oil for extra richness.
