Trieste Pork Stew

Trieste Pork Stew created by teresas

Mario Batali's that I've adapted to use a few more common ingredients...I wasn't much of a stew person until I tried this and was in love. This is so simple, caramelized, and rich, yet lighter due to the chicken stock, that it is now my goto stew recipe.

Ready In:
2hrs 30mins
Serves:
Yields:
Units:

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
  • 34 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.
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RECIPE MADE WITH LOVE BY

@Liza at Food.com
Contributor
@Liza at Food.com
Contributor
"Mario Batali's that I've adapted to use a few more common ingredients...I wasn't much of a stew person until I tried this and was in love. This is so simple, caramelized, and rich, yet lighter due to the chicken stock, that it is now my goto stew recipe."

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  1. teresas
    Trieste Pork Stew Created by teresas
  2. teresas
    What a delicious stew...we really enjoyed it...the smell drove us crazy...served over noodles...next time I'm going to add in some mushroom and carrots like another review suggested...
  3. Carole
    Absolutely delicious. I'm glad I made extra - put it in the freezer to enjoy again later.
  4. Chef OG
    This is Awesome. I have made this many times, I usually add fresh mushrooms and <br/>sliced carrots. I buy a whole pork butt and cut my own cubes. this is def a keeper
  5. gemini08
    Trieste Pork Stew Created by gemini08
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