Tuesday's Cupful: Pork Stew w/ Peas

The Mixed Stew is featuring "Old time Summer Faves" this week.  We will be back on June 9, 2014 with new food recipes.

Rich meat with a little splash of color

Mmm... go ahead. Be brave. If you haven't tried pork belly, this recipe is a fine introduction to the rich, buttery, decadent cut. The cooking process draws out the luscious qualities of the fat. The sweet flavor of peas enhances the tasty flavors of the savory ingredients that constitute this yummy entrée.

What you will need:

1 wooden spoon
1 frying pan with lid
3 tablespoons cooking oil
2 lb pork belly, chopped into 1-inch pieces
1 cup water
2 teaspoons tapioca starch
1 teaspoon fresh ginger, minced
1 (16 oz) bag frozen peas
1 medium-sized yellow onion, chopped
2 whole garlic cloves, peeled
Salt and pepper to taste

Cooking and Directions:

Heat pan on medium-high heat. Add oil. Next, toss in salt, pepper, onion, and garlic. Stir and let everything cook until onion turns translucent. Add in pork belly. Then, toss in ginger. Let meat brown for 3-4 minutes while stirring. Now, pour in water. Cover and let ingredients braise for 35-40 minutes. Empty bag of peas into pot. Return lid and let everything simmer for another 10 minutes. Finally, add tapioca starch to liquid while constantly stirring. The sauce should thicken to a gravy-like consistency. Serve immediately.