Pork Meatball Stew with Carrots and Pickled Mustard Greens
"Rich pork broth—made with pork butt and smoked ham—brings together this comforting stew from brothers Andrew and Eric Dayton’s restaurant The Bachelor Farmer in Minneapolis. Slideshow: More Hearty Stew Recipes..."
INGREDIENTS
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1 pound lean pork butt, cut into 1-inch pieces
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1 (1/4-pound) piece ham or prosciutto ends, cut into 1-inch pieces
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2 quarts plus 1/2 cup water, divided
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1 onion, chopped
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1 large carrot, chopped
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2 celery stalks, chopped
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1 head of garlic, halved
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5 thyme sprigs
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2 dried bay leaves
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1 1/2 teaspoons black peppercorns
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1/2 teaspoon coriander seeds
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Kosher salt
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1/2 pound mustard greens, stemmed and chopped
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1 teaspoon sugar
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Kosher salt
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1 1/4 pound carrots, peeled and cut into
1-inch pieces
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2 tablespoons olive oil
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3 1/2 tablespoons olive oil
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1 medium onion, finely diced
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3 garlic cloves, sliced
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1 teaspoon finely chopped thyme
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2 1/2 teaspoons kosher salt, divided
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1/2 cup plain dry breadcrumbs
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1/4 cup whole milk
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1 pound ground pork
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1 large egg, lightly beaten
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3 tablespoons heavy cream
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Chopped parsley and dill, for garnish
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