Pork Stew – Happiness in a Pot
Pork Stew with Potatoes, Cabbage and Carrots
Larger view here. A couple days ago, I asked Ryan for a BBQ recipe for some pork that I had sitting in my freezer. He answered with a pork stew recipe. ROFL. Crazy. So when I came home, what did I make? Pork stew. LOL. Here’s the skinny:
Slice your pork into chunks (1/2 inch cubes) if it isn’t already. Toss pork in flour and sear in your dutch oven over high heat with an ample amount of oil. Do it in batches if it gets too crowded. Set aside.
To the same pot, add mirepoix (2 parts onion, 1 part onion, 1 part carrot – all diced), a palm’s worth of thyme and rosemary, 4 good pinches of (Kosher or sea) salt, a bay leaf and saute for a bit until onion become clear. Add the pork, 1/2 a bottle of decent red wine and two cans worth of chicken broth (you can use stock if you have it). If you have canned crushed tomatoes, throw that in if you have it too (I didn’t). Bring to a boil, lower to medium-low heat and simmer for about 2 1/2 hours. Skim the ugly scum off the top with a spoon every 45 minutes.
Quarter your potatoes and slice some cabbage and add it after the long simmer. After 45 minutes, fish out the bay leaf. You should have a tasty stew to serve over rice or with a hearty toasted bread. That’s it! Time makes stew (and worthwhile relationships) happy. Nice and slow makes everything better! YAY.
P-P-P-P-Pork stew! 
~Spec
