Salt Pork Stew Recipes

PORK AND PEPPER STEW

Steps:

• Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside.
• In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened.
• Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.

SLOW-COOKER HEARTY PORK STEW

Steps:

• Mix all ingredients except flour and butter in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 6 to 7 hours (or high heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender.
• Mix flour and butter. Gently stir flour mixture, 1 spoonful at a time, into pork mixture until blended.
• Cover and cook on high heat setting 30 to 45 minutes, stirring occasionally, until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

SALT PORK STEW

Steps:

• Simmer dried split peas until almost tender in water.
• Brown salt pork in spider until crisp.
• Put browned meat in kettle with pease, sliced potatoes, and onions.
• In spider add flour to grease left from browning the pork. (You need to add enough flour to absorb all the grease.).
• Slowly mix in water and cook until gravy consistency, stirring constantly.
• Add gravy to kettle and cook until vegetables are tender, adding additional water as needed.

SALT PORK AND POTATO STEW

Steps:

• Gather the ingredients.
• In a large saucepan or Dutch oven, cook the salt pork or bacon until crisp.
• Add both types of onions and cook until they start to soften, for about 4 or 5 minutes. Sprinkle the flour over the onions, and add the bay leaves and thyme.
• Increase the heat to high. Pour in the wine and stir to loosen any brown bits from the bottom of the pan. Cook for about 2 minutes, or until the wine has evaporated.
• Add the potatoes, chicken broth, and pepper. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, for 45 to 60 minutes.
• Sprinkle the stew with paprika, if desired. Taste and adjust the seasonings. Remove the bay leaves before serving.
• Garnish with sliced green onions, if you like. Enjoy.

HOW TO MAKE SALT PORK

Steps:

• Gather the ingredients.
• Combine the salt and sugar. Rub the pork belly slices with some of the salt and sugar mixture.
• Spread a layer of the sugar and salt mixture on the bottom of a glass, ceramic, or stainless steel container. Place a layer of pork belly slices on top.
• Sprinkle the pork slices with a little more of the salt and sugar mixture.
• Add another layer of pork slices and then the salt-sugar mixture.
• Continue adding layers of pork belly slices, sprinkling each layer with the salt and sugar mixture.
• Cover and refrigerate. The salt pork will be cured and ready to use in two days. It will keep in the refrigerator for up to a year (it is still safe to eat after this, but the flavor declines).
• To use, rinse off the salt pork slices. Pat them dry with a paper towel or clean cloth.
• Cut into cubes or small strips.
• Cook over low heat until most of the fat is rendered out.
• Sauté a chopped onion in the rendered salt pork fat, and you're well on your way to making great chowder.
• Enjoy.

FALL-APART PORK STEW

Steps:

• Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
• Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
• Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
• Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
• Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
• Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

SAVORY PORK STEW

Steps:

• Place pork in a Dutch oven that has been sprayed with cooking spray. Cook over medium heat until browned. Add onion, seasonings, water and tomato sauce; bring to a boil. , Reduce heat; cover and simmer for 1 hour or until meat is tender. Stir in the remaining ingredients. Cover and simmer until the vegetables are tender, about 30 minutes.

SPANISH ANDALUSIAN STEW

Steps:

• In a large casserole, heat the olive oil. Add the salt pork and sauté over fairly high heat for 5 minutes. Remove with a slotted spoon and reserve.
• Add the pieces of ham, pork and chicken to the casserole. Brown over high heat, then season with salt and pepper.
• Return the reserved salt pork to the casserole. Pour in the cold water and bring rapidly to a boil. Skim the surface. Add the chick-peas and return to a boil, then lower heat, cover and simmer gently for 1 1/2 hours. Add the vegetables, re-cover and continue simmering for 1 more hour.
• Season the stew with the garlic, saffron, cumin and coriander, then remove vegetables and meats with a slotted spoon and arrange on a heated serving platter. Bring broth to a boil and reduce slightly over high heat. Pour broth over meat and vegetables. Serve immediately. Serves 4 to 6.
• Larousse Treasury of Country Cooking.