Pork And Pasta Stew Recipes

ITALIAN STIR FRIED PORK & PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
• Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
• Drain pasta and add to pork mixture with cheese and basil; toss to coat.

CREAMY PORK STEW

Steps:

• Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
• Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.
• Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.
• Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.
• Garnish individual servings with apple strips and chopped fresh chives.

KITTENCAL'S PORK STEW WITH PASTA

Steps:

• In a bowl, combine the flour, seasoning salt, cayenne pepper and garlic powder.
• Coat the pork cubes in the flour mixture.
• Heat olive oil in a large heavy pot over medium-high heat.
• Shake any excess flour off the pork.
• Brown on both sides in hot oil; remove to a bowl or large plate.
• Add in more olive oil if desired, then add in the onions, crushed chili flakes, thyme, bay leaves and oregano; saute for 5-6 minutes (adding the minced garlic the last 2 minutes).
• Add in the tomato paste; stir using a wooden spoon for about 3 minutes.
• Add in the wine; bring to a boil; simmer for 2 minutes.
• Add in beef broth or consomme, water, Worcestershire sauce, diced tomatoes with juice and button mushrooms, and return the pork back to the pot, stir with a wooden spoon; bring to a boil, then reduce heat and simmer COVERED for 1 hour on low heat, stirring occasionally.
• After about 1 hour of cooking, uncover and let simmer over low heat (UNCOVERED) for about 1 more hour or until the pork is tender, stirring occasionally, and seasoning with salt to taste.
• Skim any fat that has accumulated on top of the juice in the pot.
• Ladle the pork and juices over cooked rigatoni or penne pasta in bowls, then sprinkle with Parmesan cheese.
• Delicious!

SIMPLE PORK TENDERLOIN STEW RECIPE

Steps:

• Cut off the fatter parts fro pork tenderloin, and then cut it into not very small cubes. Peel the onion, then chopped it finely. The same goes for the pepper, which I cut into small pieces, and I crushed the garlic with the knife blade and chopped it finely.
• Heat in a pan about 3-4 tablespoons of olive oil or two tablespoons of lard. After the oil has heated, fry the diced meat. Fry the meat for about 4-5 minutes, stirring from time to time, until it gets coloured. Put the chopped ingredients over the meat and mix.
• Season with sea salt, freshly ground pepper and sweet paprika powder. Stir and let everything fry for a minute, then pour warm water over it to cover everything well. Put a lid on the pan and let it boil over medium heat for about an hour, stirring occasionally. After about 45 minutes, we took the lid so that the water could evaporate and get a stew with less juice.
• I recommend to serve as I did, with penne pasta.

PORK AND PASTA STEW

Steps:

• Toss pork and lemon-pepper; brown in oil in a skillet over medium heat. Add onion and garlic; saute until tender. Stir in the broth, salsa and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 or until pork is tender. , Meanwhile, in a large saucepan over medium heat, bring water and salt if desired to a boil. Add pasta and beans; return to a boil. Cook, uncovered, for 7 minutes. Add the squash, zucchini and mushrooms. Cook, uncovered, 6-7 minutes more or until pasta and vegetables are tender. Drain; set aside and keep warm. , Combine cornstarch with cold water until smooth; add to the pork mixture and mix well. Bring to a boil; boil and stir for 2 minutes. To serve, place pasta and vegetables in a serving dish; top with pork mixture.

PEASANT PASTA STEW

Steps:

• In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.

PORK STEW WITH POLENTA

Steps:

• Chop whole onion.
• Heat large nonstick pan until it is very hot; reduce heat to medium-high, and add oil. Saute onion in the oil until it begins to soften.
• Meanwhile, mince garlic, and add to onion as it cooks.
• Slice carrots in food processor, and add to onion as it cooks. Wash, dry and slice mushrooms in food processor, and add to vegetables.
• Wash, dry and cut tenderloin into bite-size chunks. When vegetables have softened, push to the side, and brown meat quickly all over.
• Strip rosemary branches of leaves to make 1 tablespoon; bring wine, stock and rosemary to boil in covered pot for polenta.
• Mix the browned meat in with the vegetables, and continue cooking over low heat.
• Slowly stir polenta into boiling stock to prevent lumping; reduce heat to medium-high, and continue stirring polenta until it thickens.
• Grate cheese, if using, and stir into polenta.
• Season pork mixture with salt and pepper, and serve over polenta.