CHEF JOHN'S IRISH PORK STEW
I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h50m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 32.9 g, Cholesterol 68.3 mg, Fat 19.4 g, Fiber 4.7 g, Protein 20.3 g, SaturatedFat 7.1 g, Sodium 768.5 mg, Sugar 6.6 g
JAMAICAN PORK STEW
Family favourite from my mother-in-law. Good for a weeknight supper or for company. I use any kind of lean pork (loin, tenderloin etc.). Easy and delicious.
Provided by fluffystew
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown onions and pork in oil.
- In a bowl or large measuring cup, combine sugar, cornstarch and salt. Gradually add vinegar, soya sauce, ketchup, water, and syrup/juice of drained pineapple.
- Add mixture to pork.
- Cook over low heat, stirring until thick and clear.
- Cover and simmer for 1 hour.
- Add pineapple tidbits and green pepper. Cook for an additional 5 minutes.
- Serve over hot rice.
Nutrition Facts : Calories 349.1, Fat 12.9, SaturatedFat 3.8, Cholesterol 95.2, Sodium 937.7, Carbohydrate 25, Fiber 2, Sugar 17.7, Protein 32.9
AFRICAN PORK AND PEANUT STEW
Serve with the chopped cilantro and peanuts on top. If desired, pass additional red pepper flakes on the side
Provided by Gaelige Coinnaigh
Categories Stew
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, heat 1 tablespoons of the oil on high heat. When hot, add the pork cubes and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red pepper. Cook 1 minute. Add ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
- Bring liquid to a boil, cover and simmer on low for 45 minutes. Add peanut butter and blend well. Cook stew another 3 minutes, uncovered to blend.
- Stir in chopped tomato and bell pepper. Simmer 2-3 minutes, just until the vegetables soften but still retain shape.
- Before serving, taste to correct seasonings; You may wish to add a final splash of lemon juice to refresh the flavors.
CUBAN PORK STEW
Steps:
- In a large skillet, brown meat in 2 tablespoons olive oil, add flour and set aside. In a large dutch oven, saute onion and garlic in 1 T olive oil until translucent. Combine pork, sweet potatoes, black beans, corn, white wine, red wine vinegar, capers, parsley, cilantro, cumin, pepper ad chili sauce and cook until tender. Top with ¼ c. chopped cilantro. Serves 8-10 May be prepared 2 days in advance. Keep covered while cooking so it stays moist.
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