Alive and Cooking

Pork and Pea Hot Pot with Dumplings

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10 pork belly slices, cubed
100 g Bodalla Stockwhip cheese
1 zucchini, finely chopped
1 cup frozen peas
4 cloves garlic, roughly chopped
150 g unsalted butter, cubed
2 brown onions
1 ½ tbsp. turmeric powder
1 L chicken stock liquid
2 cups self-raising flour
2 eggs, whisked


In a deep pot, melt the butter, add 1 finely chopped onion and 1 tbsp. turmeric. Cook until the onion slightly softens, sprinkle in some salt, then remove from the pot and set aside.

In the same pot with a generous amount of oil, fry the pork with 1 roughly chopped onion and remaining turmeric. Pour in the stock and cover. Simmer for 25 mins. Once simmered, stir through the zucchini and peas.

Into a bowl, mix together the flour, egg, turmeric onion mixture and a sprinkle of salt. Crumble in the cheese and stir thoroughly. Mould the mixture into dumplings, then drop them into the pot and simmer for a further 15 mins.

Serves 4

Pork and Pea Hot Pot with Dumplings