Irish pork stew
Pork, neck, raw
520 g, (Buy 650g) fat trimmed, cut into 3cm pieces
2 medium, chopped
1 individual, chopped
1 tbs, sweet
garlic, dried, powder or flakes
1 cup(s), (250ml) guinness
½ cup(s), (125ml)
1 large, chopped
canned cannellini beans, rinsed, drained
fresh flat-leaf parsley
¼ cup(s), to serve
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook pork, turning, in batches, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Heat oil in same pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add paprika, cumin and garlic powder and cook, stirring, for 1 minute or until fragrant. Add beer, stock and carrot and bring to the boil. Place vegetable mixture in cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
- Add beans and cook, uncovered, on high for 20 minutes or until heated through. Sprinkle with parsley to serve.