Pork Stew

Ingredients

1. Pork butt, cubed - 1-1.5lb

2. Onion, chopped - 1 medium

3. Garlic, minced - 2-3 cloves

4. Carrot, cut into chunks - 2 large

5. Celery, cut into 1 inch pieces - 2 ribs

6. Brussels sprouts, halved - 8

7. Red wine - 1 cup

8. Chicken stock - 2 cups or more as desired

9. Bay leave - 1 large

10. All purpose flour - 1.2 tblspn

11. Salt

12. Pepper

13. Chili flakes

14. Oil

Method

1. Heat a dutch oven over medium heat. Add oil.

2. Brown the meat on all sides. Set aside. (Do not over crowd the pan. DO it in multiple batches, if needed). We do not need the meat to be cooked at this time. We are only looking for some color.

3. Add a little more oil if the pan is too dry or remove excess oil if the meat has rendered too much oil.

4. Add onion and garlic. Sautee until the onion wilts.

5. Season with salt, pepper and chili flakes(optional).

6. Add the flour and cook for an additional minute.

7. Add in the wine. Let it come to a simmer and continue cooking for a few minutes.

8. Add the chicken stock and bay leaf, browned meat, carrots and celery sticks.

9. Cook on medium low heat for 1-1.5hrs.

10. After 1.5hrs, check to see if the meat is fork tender. Continue cooking if needed. Top up with more stock water if needed. Add seasoning as needed.

11. Meanwhile, blanch the brussels sprouts in some boiling water for about 4min.

12. Add the blanched brussels sprouts to the stew and continue cooking for a few minutes.

13. Serve the stew over mash potato or alongside some toasted bread of choice.