Trieste Pork Stew
photo by teresas
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Yields:
-
1 pot full
- Serves:
- 6
ingredients
- 2 -3 tablespoons olive oil (Batali uses 1 slice of pork fat back)
- 3 lbs pork shoulder, cubed
- salt and pepper
- 3 onions, sliced
- 1 cup merlot (just use whatever dry red wine you've got open)
- 1 tablespoon smoked paprika
- 2 bay leaves
- 2 tablespoons fresh rosemary leaves
- 3⁄4 cup tomato paste (I just use a small can)
- 1 cup chicken stock (Batali uses veal stock)
- 1 lemon, juice of
-
To serve
- 1 lb hot cooked pasta, buttered with
- butter, and sprinkled with
- fresh parsley
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Liza, this was wonderful! I started the recipe on the stove top until step 7, then transferred everything to a crockpot, it simmered for @ 3 hours on high. During the last half hour I added a slurry. The meat was cooked to perfection and the sauce was to die for! I followed your suggestion and served it over buttered noodles. This goes into my favorite crockpot recipe book, we absolutely loved it.
see 4 more reviews
RECIPE SUBMITTED BY
Liza at Food.com
Seattle, Washington
<p>I'm a mom of two knuckleheads who continually crack me up and wear me out. I live to eat, cook, drink wine, run and read. I am a baker...I make wedding cakes for friends and family..a ton of work. I also love to search craigslist for stuff I don't need. I also happen to work for Food.com, the best cooking and recipe site out there!</p>