Colin: Hi, I’m Colin Fassnidge
Maeve: I’m Maeve
Lily: and I’m Lily.
Colin: And today we're cooking a pork shoulder stew, it’s full of flavour and it's for under $5 per person.
Colin: Ok Lily what do we need?
Lily: We’ve got pork shoulder, onion, carrot, garlic, well that’s ginger, garlic, bay leaves, star anise. What else do we need Maeve?
Maeva: You need a tin of beans, you can use any beans, water, apple cider vinegar and soy sauce.
Colin: So what we need to do is, we take apart our pork shoulder, nice easy dice. All that beautiful fat is going to give you flavour.
Lily: What’s fat?
Colin: Flavour.
Colin: Very good. Step one after we’ve diced our pork we're going to seal it in a very hot pan with olive oil, we’re going to get a really nice colour on it. You want to hear that sizzle. Do not move the pork, we want it to caramelize, you don't want to cool down the pan.
Colin: So now we can turn the pork once you’ve got a nice caramel on there. That’s going to give you the flavour, that’s the flavour in the sauce. Now I’m adding the garlic, then bay leaves, and onion and carrot.
Colin: Now we’re going to add our ginger, ginger and pork is a match made in heaven. Give it a good mix. Now I'm going to add the water. Next, star anise.
Colin: What’s next Maeve?
Maeve: Soy sauce.
Colin: Season with your soy sauce. Next we’re going to add a splash of apple cider vinegar. So now we’re going to bring it to the boil and then put it in the oven for 2 hours at 140 degrees.
Colin: It's been in the oven for 2 hours and the meat is soft so now we’re going to add our beans.
Colin: Now we’re going to bring it back to the boil, and we’re going to serve. Oh, look at that, so the pork is beautiful and soft. It's a warming stew for the winter. Go to Coles and check out our pork shoulder stew for under $5 per person.