Ok, here's how my evening panned out.
Firstly I chopped the pork and carrot and put to one side like what Delia Smith does.
Next I boiled some water and added some chopped ginger and 4 finely chopped garlic cloves.
For the first time, I used pork stock cubes - two of them added with salt and pepper.
Then I checked the time.
Then I changed my mind and removed the ginger bits, not wanting to pick them out after so
instead I put in a whole clump of ginger which I scored and stabbed to let the flavour infuse my broth.
Onions next, I got little ones and put them in whole.
By now, all the main ingredients were ready to add to the broth -
including a big spud and those ugly little mushrooms you get.
Keeping an eye on the clock...
...I add everything to the pan, it is ready to go.
A little white wine would be nice so I check the fridge to see if I have any.
Finally, (after a nap) - it is served and ready to eat.
It's very tasty and the pork is tender with a hint of ginger, not bad for a first try! Thankyou TeakDoor.
