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Leeky Pork Stew
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Description
A cheats version of pork stew that draws out the sweetness from the leeks in no time.
Ingredients
- 2 Tablespoons Vegetable Oil
- 1 pound Pork Shoulder Cubes
- ¾ pounds Leeks, Cleaned Well And Chopped
- 1 sprig Spring Onion, Chopped
- 2 slices Ginger (1/2 Inch Thick Slices), Chopped
- 1 whole Red Bell Pepper, Stem And Seeds Removed And Chopped
- 1 can (10 3/4 Oz. Size) Campbell’s Condensed Cream Of Chicken & Mushroom Soup
- 1 Tablespoon Cider Vinegar
- 1 Tablespoon Worcestershire Sauce
- ½ teaspoons Ground Black Pepper
- ¾ cups Water, More Or Less
- 1 cube Firm Tofu (2x2x2 Inch Cube), Cubed
Preparation
Heat up a stew pot on medium high heat with the vegetable oil. Brown cubed pork pieces, in 2 batches if necessary. Once the pork is browned on all sides remove it from the pot and set aside.
In the same pot, saute leeks, spring onions and ginger for 2-3 minutes until softened and somewhat translucent. Toss in peppers and reserved pork.
Pour in condensed soup, vinegar, Worcestershire sauce, pepper and water. Bring to a boil and turn heat down to a simmer. Simmer for 30 minutes, or until pork is tender.
Add the cubed tofu and stir in. Once tofu is heated through, after about 1 minute, turn off flame. Serve with couscous, rice or noodles.
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