Trieste Pork Stew Recipes

ITALIAN PORK STEW

Steps:

• Place flour in a shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm., In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil., Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick., Serve with pasta; sprinkle with cheese. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

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.

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.

TRIESTE PORK STEW

Steps:

• In a Dutch Oven, heat the oil over medium heat.
• Season the pork with salt and pepper and add to the oil and sear on all sides, working in batches if necessary.
• Add the sliced onions and cook until they are browned and soft, about 10 minutes.
• Add the wine and allow it to evaporate completely.
• Add the paprika, bay leaves, rosemary.
• Stir in tomato paste.
• Cook for 3-4 minutes over high heat, then stir in the chicken stock.
• Reduce heat to simmer, cover, and cook about 1.5-2 hours, until the sauce has thickened.
• Stir in the lemon juice and season well with salt and pepper.
• Serve immediately with buttered hot pasta.

TRIESTE PORK STEW RECIPE - FOOD.COM

Steps:

• In a Dutch Oven, heat the oil over medium heat.
• Season the pork with salt and pepper and add to the oil and sear on all sides, working in batches if necessary.
• Add the sliced onions and cook until they are browned and soft, about 10 minutes.
• Add the wine and allow it to evaporate completely.
• Add the paprika, bay leaves, rosemary.
• Stir in tomato paste.
• Cook for 3-4 minutes over high heat, then stir in the chicken stock.
• Reduce heat to simmer, cover, and cook about 1.5-2 hours, until the sauce has thickened.
• Stir in the lemon juice and season well with salt and pepper.
• Serve immediately with buttered hot pasta.