Pork Stew With Celery Recipes

HOIRINO ME SELINO (PORK AND CELERY STEW WITH EGG-LEMON SAUCE)

Steps:

• Rinse the celery stalks and leaves and pat dry. Peel the stalks (I highly recommend not skipping this step; you'll end up with stringy celery otherwise).
• Cut the celery into 1 1/2-inch pieces and roughly chop the leaves. Cut any thicker stalks of celery lengthwise. Set aside.
• Grate or finely chop the small onion. Finely chop the leek. Set them both aside together.
• Trim excess fat from the pork butt and cut into 1 1/2-inch cubes. Season with salt and pepper.
• Preheat olive oil in a 6-quart pot or dutch oven over medium heat. You want the oil to get hot, but not smoking. Add the pork and bones in batches and let brown, undisturbed, for 3 minutes per side. Set aside in a medium bowl.
• Add onions and leeks to the dutch oven and let cook five to seven minutes, until softened. Stir occasionally.
• Add the pork back to the pot and mix with the onions and leeks. Add enough water to barely cover the meat. Let come to a boil.
• Reduce to a simmer and add in the celery. Cover with a lid, leaving a slight opening between the lid and dutch oven.
• Cook for 1 1/2 - 2 hours, stirring occasionally. The pork will be tender and the celery will be soft. Remove from heat.
• Immediately ladle out 3/4 - 1 cup of broth into a heatproof measuring cup.
• Crack the egg into a small or medium sized bowl and squeeze in the juice of one lemon. Whisk until frothy. Continue to whisk and very slowly add in the hot broth to temper the egg.*
• Add the frothy broth back to the pot and stir it in. Let rest for five minutes to thicken.
• Taste and adjust seasoning by adding more salt and pepper if necessary. Remove neck bones if you'd like.*
• Serve with crusty bread and enjoy!

PORK STEW WITH CELERY

Steps:

• Cut meat into 2-inch chunks, trimming off excess fat.
• Slowly brown meat and onions in the butter using a large, heavy skillet, or a heavy, enamelled and cast-iron pot that has a lid.
• Add celery to meat.
• Sprinkle with salt and pepper.
• Add wine or broth and water.
• Cover.
• Simmer slowly for 35 to 45 minute or until meat is very tender.
• Meanwhile, blend the flour into the whipping cream until smooth and free of lumps.
• When meat is tender, add flourcream mixture.
• Bring to a boil quickly and cook until thickened, stirring.
• Sprinkle with chopped parsley before serving.

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

INSTANT POT® PORK STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Season pork with salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, 4 to 5 minutes. Add flour and cook and stir for 1 to 2 minutes. Deglaze the pot by adding wine, broth, and tomato paste, scraping up all the browned bits from the bottom.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in onion, celery, carrots, garlic, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 5 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.