COOK WITH LOOPWARENo-Fuss Cooking · Episode 1
Pork Rib, Carrot & Potato Stew
One container. One hob. No fuss.
The whole meal happens in one container: everything goes in cold, it simmers on the hob, and you eat straight from the same pot. Cook once, eat, then freeze the leftovers in the container, reheat on the hob another night, and it goes in the dishwasher after. That's the loop.
Ingredients
- 2 pork ribs
- 1 carrot, cut into chunks
- 1 potato, cut into chunks
- About 500 ml water (the amount is up to you — adjust to preference)
- Optional: a handful of barley
- Salt and pepper, to season after cooking
Method
- Add the pork ribs, carrot, potato and water to the 1.0L container, leaving room for the stew to simmer. Add the barley now if using.
- Place the container on the hob and bring to the boil. Rest the lid on top — don't push it down to close it, or it'll be hard to lift off once hot. Bring it down to a gentle simmer for the rest of the cooking.
- Simmer for about 30 minutes, until the pork is cooked through and tender. Longer only makes the broth richer and the vegetables softer.
- Season with salt and pepper after cooking, then serve and eat straight from the same container.
Tips
- Anything with water in it suits the hob — a stew like this is the container's home ground.
- Cooked too much? Let it cool with the lid on and freeze the leftovers in the same container. Reheat on the hob straight from frozen: lid off, low heat, a splash of water.
NoteAlways be careful handling the hot container and lid — always use a cloth or oven glove.