Recipe for Flemish Pork Stew 
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Yield:
2
Ingredients:
Amount Ingredient
14 oz pork top loin ribs ( 2 7oz each)
freshly ground black pepper
4 x rosemary sprigs divided use
6 oz dark ale or as preferred
1 cup defatted chicken broth or bouillon
3 slc onion roughly chopped (1/4-inch)
6 oz Brussels sprouts quartered
1 lrg potato peeled and sliced
2 x carrots trimmed and sliced
1/4 cup cold water
1 tbl potato starch
1 tsp unsalted butter or margarine
Instructions:
Instructions: Remove pork from the bone. Trim; remove all visible fat. Cut pork into thin strips as we would for stir-fry. Heat a nonstick heavy-bottom pan over highest flame and brown the meat; stirring constantly. Sprinkle with pepper. Add the ale and half of the rosemary. Cover and simmer until mellow (10 to 20 minutes, depending upon thickness of strips).

Add the broth, onions and Brussels sprouts. Bring just to a boil. Cover and simmer until Brussels are crisp-tender (10 mins).

Meanwhile, microwave, boil or steam the potatoes and carrots together until crisp-tender. Shock in cold water to stop the cooking. Drain.

Add the potato, carrots, and remaining rosemary to the stew. Stir to combine. Cover and simmer to heat through and the potatoes just begin to be flavored by the broth (5 to 10 minutes).

Dissolve the potato starch in the cold water. Increase the heat under the stew pot; add the starch mixture, stirring constantly, until the broth thickens to gravy consistency. Reduce heat and continue to cook 1 minute to cook the starch. Remove from heat. Stir in the butter. Adjust seasonings. Serve at once with warm dinner roll or two.

TIP: Add the trimmed pork bones when you add the ale. Remove them when you add the potatoes. Also remove the first sprigs of rosemary. Use potato starch as you would cornstarch. I use potato starch in soups and stews.

NOTES : When Bob and I were in Arnheim, we had this wonderful stew at a restaurant. The ingredients are subtle: nothing, not even the rosemary, dominates. This was and still is my version of it.

Everything depends upon lean pork and a good beer. Precooking the potatoes and carrots and shocking them in ice water keeps them from turning to mush.

This is a favorite of ours. We dont have it very often anymore.

Had it again last night and were pleased. Its always been a lean dish. Subtle flavors. I have added 10 ounces of frozen Brussels and that was good but not as subtle.

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