Pork And Mustard Stew - cooking recipe

Ingredients

2 tbsp butter
1 kg pork neck, cut into 3cm cubes
2 None onions, peeled and diced
1 litre vegetable stock
750 g potatoes, peeled and cut into chunks
500 g carrots, peeled and thickly sliced
2-3 tbsp mustard, according to taste
1/2 None cabbage, chopped
100 ml single cream
2 tbsp cornflour, mixed with 4 tbsp water
1 punnet salad cress, snipped

Preparation

Melt the butter in a Dutch oven on medium heat. Cook the pork in batches for 5 mins, turning. Remove from the pan. Add the onions and cook for 5 mins. Return the pork to the pan. Add the stock and bring to a boil. Reduce heat to medium and cook for 20 mins, stirring occasionally.
Add the potatoes, carrots and mustard and cook for 15 mins. Add the cabbage and cream and season with salt and black pepper. Cook for 5 mins. Stir in the cornstarch mixture and simmer for 2 mins. Garnish with the cress, if desired.