Ingredients
600g Pork Soup Bone
1 Yellow Onion (finely chopped)
2 small Carrots (cut into chunks)
8 cloves Fragrant Garlic
2 small Apples (cut into wedges)
1 cup Cranberries (fresh or frozen)
1 tbsp Salt (to salt pork overnight)
1 tbsp Plain Flour
2.5 tbsp Butter
SEASONING
1 tbsp Tomato Paste
2 tbsp Soya Sauce
2 tsp Dijon Mustard
1 tbsp Smoked Paprika
3 twigs Fresh Thyme
1 tbsp Brown Sugar (to cook the apples in)
Method
- Salt the pork soup bones for 4 hours or overnight. Rinse away the excess salt and blanch them in a pot of hot water to remove any scum.
- In a hot pan, add 2 tbsp butter to stir-fry the chopped onions till lightly caramelised. Stir in 1 tbsp plain flour with the onions. Add carrots, garlic, pork and stir well. Add all the seasoning (except sugar), pour in sufficient hot water to cover all ingredients and bring to a boil. Transfer contents to a deep casserole to cook for an hour.
- In a clean pan, cook the apple wedges with 1/2 tbsp butter and 1 tbsp brown sugar till aromatic. At the last 20 mins of cooking, add in apples and cranberries.
- Serve the stew with mashed potatoes or your choice of carbohydrate.
Recipe by Loh Wai Fong
