Pork and Pineapple Stew with Garlic and Sage Roast Potatoes

Pineapple is of course very popular served with gammon steak but the fact is that it goes equally well with pork. This simple, one pot stew is delicious and very warming on a cold Winter's night and should adequately serve two people.

Ingredients

3/4lb diced leg of pork
2 pineapple rings (each cut in to 6 segments)
1 small onion (quartered)
1 pint of fresh chicken stock
2 large potatoes (peeled and chopped)
1 clove of garlic (crushed)
Pinch of dried sage
Salt and pepper
Corn oil

Method

Begin browning the pork in a dry pot over a gentle heat. You are only looking to seal the meat at this stage and constant stirring should prevent sticking. When the meat is browned, add the chicken stock, bring to a boil and simmer gently for half an hour.

When the pork has been simmering for about twenty-five minutes, put the chopped potatoes in to boiling, salted water and reduce to a gentle simmer. Put a deep baking tray - the base liberally covered with corn oil - in to the oven and the oven on to preheat to 400F/200C/Gas Mark 6. Add the pineapple and onion to the pork and bring back to a simmer.

After fifteen minutes, the oven should be heated. Remove the potatoes from the heat and drain them well. Return them to the empty pot and shake the pot carefully to fluff up the outsides. This will help them to crisp up in the oven. Add them to the hot tray and again shake carefully to ensure even coating in the corn oil.

When the potatoes have been in the oven for around twenty minutes, add the crushed garlic and dried sage to a large bowl. Remove the potatoes from the oven and carefully tip them in to the bowl. Stir carefully but well to coat them in the garlic and sage before returning them to the tray and the oven for another couple of minutes only.

Useful Associated Links

Sweet and Sour Pork Recipe

Pork Fillets with Pineapple

Spiced Pineapple Pork Recipe

Ken Hom's Pork with Pineapple Recipe

Cuban Pork with Pineapple Recipe

Irish Stew, Stobhach Gaelach

So I made Irish stew with just what I can get here in Homeplus or in town.
I used beef ( you can get lamb in Gwangju) I also used
Onion, carrot, mushrooms, celery leaves,Tomatoes or a can of tomatoes (fresh is best cans tend to have a lot of added salt ) fresh rosemary they are everywhere in Korea and some Dried thyme I got at home plus or home ever. Some Korean beef stock Sogogi Dashida (소고기 다시다)
I used this Sogogi Dashida it tastes ok. It has a little Garlic Flavor in it I personally don't think garlic should be in an Irish stew but if its to your liking then go ahead.
If you have FRESH HOMEMADE STOCK IS THE BEST OPTION HERE (be aware that Sogogi Dashida has much MSG in it and is very high in salt . If you can get stock cubs from home low sodium,MSG free would be the best )

You can also add potatoes if you like .I like mine on the side. If I was at home a parsnip would also go in there. My mum always dipped the meat in flour before frying . Once it was brown add the veg Blended tomatoes and water ( you can substitute the water for Guinness) add herbs bring to boil add stock cube or powder. Simmer for 1 1/2 hours or until cooked to your likening. I like my stew a little thick so I use a roux to thicken. This is just butter and flour. Melt butter add same quantity of flour mix till a paste add to stew.

Hungarian Goulash

Hungarian Goulash

For more information check this out

http://en.wikipedia.org/wiki/Goulash

Usually served with sour cream and noodles . I don't have sour cream and I am Irish so Potatoes it is .

Ingredients

• Pork neck
• 2 medium onions, chopped
• 2 cloves of garlic
• 2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste
• 2 fresh green peppers,yellow or red
• Mushrooms I used Shiitake (mushrooms)
• 1 tablespoon Hungarian paprika powder
• 1 teaspoon ground caraway seed
• 1 bayleaf
• Ground black pepper and salt according to taste
  
  • water
  • Dash of cider vinegar
  • I also added a few black olives
  • 
    
  • I sauteed the onions and mushrooms. Then added all the rest to a pot and cooked in the oven at 200 c For nearly 2 hours .

Galbi Jim Beef Stew

A really nice place to eat this is in old down town Suncheon. It has outdoor seating and the Galbi Jim is excellent. It has really won my heart in more ways then one.

Korean Kalbi-Jim

4 pounds beef short ribs or stewing stake
4 cloves garlic, minced
1 inch piece of ginger, peeled and minced
5 green onions, chopped
4 tablespoons toasted sesame seeds
1/4 cup dry sherry (RICE WINE)
1/2 cup soy sauce
3 tablespoons sesame oil
1/4 cup brown sugar, packed
fresh cracked pepper
1 tablespoon peanut oil
1 onion, chopped
2 carrots, chopped
2-1/2 cups water

Trim the ribs of excess fat. Score the top surface of the ribs in
a diamond pattern. In a container or plastic bag large enough to hold the ribs, mix together the garlic, ginger, green onions, 3 tablespoons of the sesame seeds, sherry, soy sauce, sesame oil, brown sugar and a generous grating of pepper. Add the ribs and coat thoroughly with the marinade. Refrigerate for at least 5 hours,
preferably overnight.

To cook the ribs, heat the peanut oil in a heavy pot or flameproof casserole large enough to accommodate the ribs. Brown the ribs, then push the ribs to one side and brown the onions and carrots in the same pot. Stir in the marinade and the water. Bring the mixture to a boil, then simmer, with the lid slightly ajar, for 1-1/2 hours, stirring occasionally. To finish the dish, remove the lid and boil until the sauce gets a syrup-like consistency. Serve the ribs with the glazed sauce and the remaining sesame seeds on top.

Irish Stew

Ingredients
2 pounds lean stewing beef (we usualy use lamb)
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper
2 large onions, coarsely chopped
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 Can of tomatoes
2 cups carrots, cut into chunks
Sprig of thyme, rosemary
Oxo beef stock cube

Instructions
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper Toss the meat in the mixture.

Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions and tomato puree to the pan, cover and cook gently for about 5 minutes.

add tin tomatoes, stock cube thyme and rosemary

Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

Yield: 6 to 8 servings