Braised Pork & Incaberry Stew

I cut the salami in chunks here, but shredding it is better.

I do love pork belly. Especially when it is roasted and served with a crackling crispy skin. But pork belly also makes a fabulous stew. The strata of fat leaves the pork moist and succulent and the result is rich and flavourful – a little goes a long way.

Now that it is cooler, we are craving something more substantial and warming. This dish is a hybrid of an old Hungarian recipe with a Portuguese one! I wanted to use my incaberries in a savoury dish rather than another sweet recipe, and I think that I hit on something great here! The incaberries tartness cut through the richness of the meat – and the seeds add fabulous texture. This dish was really popular with my family, everyone asking when we were having it again!

500g pork belly, cut in 3cm cubes

1/2 teas salt

1 teas smoked paprika

200g onion (1 large)

3 garlic cloves

30g olive oil

80g hot salami slices, shredded

200g tomatoes (3 large)

400g water

2 tabs vege stock paste

300g cabbage or eggplant

2 sprigs rosemary

80g incaberries

handful pitted olives

1 small green capsicum, cut into 8 pieces

Sprinkle the pork with salt & paprika and leave for an hour.

Chop onion & garlic for 3 seconds on SP 5. Add oil and sauté for 7 mins at 100°C on SP 1.
Add tomato & pork sauté for 5 mins on 100°C, REVERSE SP 1.

Coarsely chop the cabbage and/or eggplant into chunks and place in the Varoma tray.

To the TM, add water, stock, rosemary and salami and cook for 20 mins on VAROMA temp, SP 1 REVERSE with the Varoma tray on top to steam the vegetables.

Set the cabbage aside and add the incaberries, capsicum and olives and continue to cook for another 15 minutes. Serve with the steamed vegetables on mashed potato or my winter parsnip mash.

Go here for another warming and yummy pork belly stew.