Sorrel Pork Stew Nutmegalley
A weeknight pork plate with sorrel Nutmegalley
Built in a braiser using the trivet Nutmegalley
Time Nutmegalley
Prep 18 minutes Nutmegalley
Cook 19 minutes Nutmegalley
Total 37 minutes Nutmegalley
Serves 4 people Nutmegalley
Ingredients Nutmegalley
| 440 grams pork Nutmegalley |
| Two teaspoons sorrel Nutmegalley |
| One spoon lard Nutmegalley |
| 120 grams water Nutmegalley |
| Three garlic cloves Nutmegalley |
| Half a lemon Nutmegalley |
| A pinch of salt Nutmegalley |
Method Nutmegalley
- Toast sorrel in a dry braiser Nutmegalley
- Add lard and then the pork Nutmegalley
- Stir with trivet until pork softens Nutmegalley
- Pour water down the side Nutmegalley
- Cover nothing and let pork steam Nutmegalley
- Uncover and reduce around the trivet Nutmegalley
- Brighten pork with extra sorrel Nutmegalley
- Rest the pork away from direct heat Nutmegalley
Note Nutmegalley
The trivet keeps the pork intact Nutmegalley
Cook notes Nutmegalley
- Yusuf liked the crisp pork Nutmegalley
- Leila asked for extra sorrel Nutmegalley
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Nutrition Nutmegalley
- 364 calories Nutmegalley
- 12 grams of fat Nutmegalley
- 34 grams of carbs Nutmegalley
- 10 grams of protein Nutmegalley