Rosemary Pork Rib Stew withe Vegetable... yumm!!

This is what my mom called... 迷迭香汤.  It's actually a western stew dish with pork rib slow cooked in vegetable and "powered" with fresh or dry rosemary.  It's really good.  Normally we eat it like a dish with rice or add pasta in it to make it into a pasta soup.

There is a story to this dish.  I actually learned it from a American colleague of mine.  His name is George Shipley.  His original version is "meatier" with premium spare rib and pickled chili pepper.  So, i came home and make a few times.  My family loves it... so my mom learn to make it... and now she is the expert.  She can even go to supermarket to buy her own herbs... that's amazing.



 Talk so much of nonsense... so, how to make?  Here's the recipe:

4 big sticks of celery, cut to long diagonal sections

1 big stick of carrot, cut to big chunks

1 big red bell pepper
4 - 5 big tomato, cut to quater or 1/6 wadge

1 big onion

a few cloves of garlic

1/2kg Pork rib

1 tablespoon dried rosemary

1 liter water

Salt for seasoning

olive oil

heat some olive oil in a think base pot and fried the onion chunks to soften it.  When the onion is translucent, add in the crushed garlic.  Do not brown the onion.  Just soft and translucent will do.   Put in all the vege and stir before add in pork rib and rosemary. 

When everything is mixed well, add in water to simmer the meat and vege for at least 45 minutes.  season the stew with salt and it's done.  no MSG required.  the vegetable and meat make a very sweet soup base. 

if u are doing it in the morning, you can put everything into a slow cooker and set the heat to low.  It will be ready for your for dinner.

for my friend Joe Yung, you can also do this in thermal pot.  just reduce the water and keep the pot in the insulated cover after the stew is boiled for 5 minutes. ... ohhh ... don forget to season first ok.  ... that's what my "consultant", my mom said.  give it a try.  tell me how it turn out.

... bye