Pork belly, mushroom & root vegetable stew


Pork belly, mushroom & root vegetable stew

  • 30 minutes
  • 1h30
  • 4 serves


  1. 500 g Scan Omega 3 pork belly
  2. 10 pcs any dried mushrooms
  3. 8 pcs garlic gloves
  4. ½ pcs yellow onion
  5. 1 pcs carrot
  6. 1 pcs parsnip
  7. 3 tbsp vegetable oil
  8. 200 ml red wine (optional)
  9. 200 ml water
  10. 5 pcs bay leaf
  11. 10 pcs white peppercorns
  12. 1 sprig fresh rosemary (or 1 tsp of dried rosemary)
  13. 1 tsp Bamboo Jade Coarse Salt


  1. Cut Omega 3 pork belly into equal pieces.
  2. Soak mushrooms in water until soften, drain dry and set aside.
  3. Peel garlic and crush them.
  4. Peel onions, carrots and parsnip and cut to equal pieces, 2cm x 2cm.
  5. In a pot, heat up some oil on high heat.
  6. Add pork belly to pan fry until golden, about 5 minutes.
  7. Using the same pot, add garlic to saute until aromatic.
  8. Add all vegetables and saute.
  9. Season pork and vegetables with salt.
  10. Add mushrooms.
  11. Add red wine if wished.
  12. Add water, the rest of seasonings and bring to a boil.
  13. Cover the lid and reduce to medium heat, simmer for 60 minutes.
  14. Add chopped fresh parsley or spring onions just before serving.


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