comfort food essentials: classic pork stew
Stew recipes are usually reserved for Autumn, and the cold days of Winter, but I can have a good stew any old time of the year… This one is fairly simple to assemble, and quick to make; plus the white pepper give this dish the perfect amount of heat. One of the secrets to this recipe is the cut of pork that I’m using. So, you ready… Let’s get into the kitchen.
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yield
6 serving(s)
prep time
15 Min
cook time
35 Min
method
Stove Top
Ingredients For comfort food essentials: classic pork stew
- PLAN/PURCHASE
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1 lbpork sirloin roast, boneless
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4 Tbspflour, all-purpose variety
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1/2 Tbspsalt, kosher variety
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2 tspwhite pepper, freshly ground
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3 Tbspsweet butter, unsalted, more if needed
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2 cfresh chicken stock, or filtered water
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14 ozdiced tomatoes with juice (1 can)
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8 ozwhite or brown button mushrooms, stemmed and quartered
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1 ccarrots, cut on the bias, about 1/2-inch (1/2cm) thick
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1/2 mdyellow onion, chopped
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1/2 tsporegano, dried variety
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1/2 tspground cumin
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1/2 tsphungarian paprika
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1 pinchcayenne pepper, or to taste
How To Make comfort food essentials: classic pork stew
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1PREP/PREPARE -
2Gather your Ingredients (mise en place).
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3Cut the pork roast into 1-inch (2.5cm) cubes.
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4Chef’s Note: I tried several different versions of pork for this recipe; however, in terms of flavor and texture, the boneless pork sirloin roast was the best fit.
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5Add the flour, salt, and pepper to a mixing bowl.
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6Pat the pork cubes with a paper towel, and toss with the flour mixture, to coat.
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7Add the butter to a heavy-bottomed pot over medium heat.
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8When the foaming subsides, add the carrots to the pot.
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9Toss in the butter until they slightly brown, and then remove from the pot and reserve.
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10Add the onions, and the mushrooms to the pot, and toss until they begin to brown.
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11Remove from the pot and reserve.
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12Chef’s Note: Browning the veggies before cooking really amps up the flavor of this dish.
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13Add the pork to the pot.
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14Chef’s Note: You will probably need to add an additional tablespoon or two of butter.
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15Cook until the pork is browned on all sides, about 10 - 12 minutes.
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16Add the chicken stock (or water), tomatoes, mushrooms, carrots, and onions.
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17Chef’s Note: When I’m using canned tomatoes, I prefer Cento brand; however, Hunt’s tomatoes are a good alternative.
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18Bring to a simmer, and then add the dried spices (oregano, cumin, cayenne, paprika).
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19Continue to simmer, partly covered for 20 to 30 minutes, or until the carrots, and pork begin to tenderize.
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20Remove lid and continue to simmer for an additional 10 – 12 minutes. The carrots and pork should be fork tender.
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21Chef’s Tip: If the sauce is not thick enough for you, mix some flour in a bit of water to make a slurry, and add that to the pot to thicken it.
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22Chef's Note: Before serving, do a final tasting for proper seasoning.
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23PLATE/PRESENT
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24Serve over egg noodles, or a nice pile of long-grain white rice… and don’t forget some freshly-baked crusty bread... Enjoy.
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25Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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