Salt Pork Stew Recipes

CHEF JOHN'S IRISH PORK STEW

Steps:

• Season pork cubes with salt and black pepper.
• Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
• Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
• Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
• Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
• Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
• Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.

PORK STEW

Steps:

• In a large Dutch oven pan, put the butter and the cubed pork. Cook until all the pork is browned, about 30 minutes.
• Add the onion,and the chicken bouillon and a little chicken stock. Let this simmer until tender (this is how you get good gravy on the stew).
• When pork is done, add the vegetables.
• Stir all together and add the chicken broth and enough water to cover the vegetables.
• Simmer until the vegetables are done.
• To thicken the gravy, I use the peppered gravy mix in a 1/2 cup water.

SALT PORK STEW

Steps:

• Simmer dried split peas until almost tender in water.
• Brown salt pork in spider until crisp.
• Put browned meat in kettle with pease, sliced potatoes, and onions.
• In spider add flour to grease left from browning the pork. (You need to add enough flour to absorb all the grease.).
• Slowly mix in water and cook until gravy consistency, stirring constantly.
• Add gravy to kettle and cook until vegetables are tender, adding additional water as needed.

CLASSIC PORK STEW

Steps:

• Preheat oven to 350F
• Heat oil in a dutch oven over medium high heat. Brown the pork in the dutch oven, turning and stir so that they brown on all sides.
• Stir in the onions and minced garlic and cook for another 5 minutes.
• Add the potatoes, carrots, mushrooms, celery, diced tomatoes, salt, pepper, bay leaves, ginger ale and broth. Stir to mix everything.
• Cover dutch oven with lid and place in the oven to bake for 3 hours.
• Take dutch oven out of the oven. In a separate bowl whisk together the corn starch and water to make a slurry. Stir the slurry in the stew to thicken.
• Serve.

PORK STEW

Steps:

• In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.
• Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.
• Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.
• Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.
• Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.
• Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes.
• Stir in prunes, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you'd like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.

HOW TO MAKE SALT PORK

Steps:

• Gather the ingredients.
• Combine the salt and sugar. Rub the pork belly slices with some of the salt and sugar mixture.
• Spread a layer of the sugar and salt mixture on the bottom of a glass, ceramic, or stainless steel container. Place a layer of pork belly slices on top.
• Sprinkle the pork slices with a little more of the salt and sugar mixture.
• Add another layer of pork slices and then the salt-sugar mixture.
• Continue adding layers of pork belly slices, sprinkling each layer with the salt and sugar mixture.
• Cover and refrigerate. The salt pork will be cured and ready to use in two days. It will keep in the refrigerator for up to a year (it is still safe to eat after this, but the flavor declines).
• To use, rinse off the salt pork slices. Pat them dry with a paper towel or clean cloth.
• Cut into cubes or small strips.
• Cook over low heat until most of the fat is rendered out.
• Sauté a chopped onion in the rendered salt pork fat, and you're well on your way to making great chowder.
• Enjoy.

SALT PORK AND POTATO STEW

Steps:

• Gather the ingredients.
• In a large saucepan or Dutch oven, cook the salt pork or bacon until crisp.
• Add both types of onions and cook until they start to soften, for about 4 or 5 minutes. Sprinkle the flour over the onions, and add the bay leaves and thyme.
• Increase the heat to high. Pour in the wine and stir to loosen any brown bits from the bottom of the pan. Cook for about 2 minutes, or until the wine has evaporated.
• Add the potatoes, chicken broth, and pepper. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, for 45 to 60 minutes.
• Sprinkle the stew with paprika, if desired. Taste and adjust the seasonings. Remove the bay leaves before serving.
• Garnish with sliced green onions, if you like. Enjoy.

BEEF AND PORK STEW (MAROSSZEKI HERANYTOKANY)

Steps:

• Cut beef into 1/2-inch cubes. Finely chop separately bacon and onion. In a 4-quart heavy kettle cook bacon over moderate heat, stirring, until crisp. Add onion and cook until softened. Stir in paprika and water and simmer 5 minutes. Add beef, pepper, caraway seeds, marjoram, and 1/2 cup wine and simmer, covered, stirring occasionally, 30 minutes. Cut pork into 1/2-inch cubes. Add pork, remaining 1/2 cup wine, and salt to taste and simmer, covered, stirring occasionally, until meat is tender, about 2 1/2 hours.
• Quarter mushrooms. In a skillet cook mushrooms in lard or oil over moderate heat, stirring, until just tender, about 5 minutes, and add to stew.
• Just before serving, in a bowl whisk together sour cream and flour until smooth and stir into stew. Simmer stew, stirring, 5 minutes.