Pork Stew With Dumplings
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Serves 8
- 2 tbsp oil
- 2 large onions, peeled and diced in to 1cm pieces
- 700g potatoes, diced in to 2cm pieces
- 125g carrot, peeled and diced
- 125g parsnip, peeled and diced
- 4 sticks of celery, sliced
- 4 pork chops, cut in to chunks
- 25g plain flour
- Salt & pepper, as needed
- 600ml vegetable stock
- 1 bay leaf
- 225g plain flour
- ½ tsp baking powder
- 115g suet
- 2 tbsp chopped parsley
- Water, to mix
Preparation Time: 25 minutes. Cooking Time: 2 hours 15 minutes.
- Heat the oil in a frying pan on the boiling plate, hotplate on boiling setting or induction on high.
- Add the onions, potatoes, carrots, parsnips and celery and sauté for about 5 minutes until softening.
- Drain and transfer to a large casserole dish.
- Place the flour, salt and pepper in a bowl and stir to combine.
- Dip the pork chops in the seasoned flour to coat them.
- Add the oil to the hot frying pan and then the pork chops, fry until browned on both sides.
- Lay the chops on the top of the vegetables.
- Add the stock and bay leaf to the pan, bring to the boil and pour over the meat and vegetables.
- Cover the casserole and bring to the boil.
- Transfer to the oven. CAST OVEN: floor grid placed on the floor of the simmering oven or oven on the B1 setting. FAN OVEN: preheated to B3/140°C/275°F. Cook for 1-1 ½ hours, until the meat is falling apart and vegetables are soft.
- Meanwhile, make the suet dumplings. Place the flour, baking powder, salt, pepper, suet and parsley in a mixing bowl and mix with enough water to make a soft, but manageable dough.
- Shape into 8 equal sized dumplings.
- Remove the casserole from the oven and place the dumplings on top of the gravy.
- Replace the lid and put the casserole back in the oven. CAST OVEN: grid shelf on the floor of the roasting oven or oven on the R8 setting. FAN OVEN: increase heat to R6/200°C/400°F. Cook for 20-30 minutes, until the dumplings have risen and browned.
