Swedish Salted Pork Stew Recipes

SWEDISH SALTED PORK STEW

Steps:

• Rinse, peel and dice turnips and potatoes. Rinse carrots, peel and cut into slices.
• Cut pork cut into 1.5 cm (approximately 1/2 inch) cubes. Rinse savory, marjoram and parsley and shake dry. Reserve some marjoram and parsley for garnish, finely chop the rest.
• Add turnips, potatoes and carrots to a saucepan, pour broth over vegetables and add marjoram. Place the whole savory sprig in the pan. Bring the stew to a boil and cook for about 15 minutes over medium heat. Add salted pork and cook for another 5 minutes. Mix flour with 1 tablespoon butter and stir into the stew. Bring stew to a boil. Once it has started to thicken, season with salt and pepper. To serve, garnish with marjoram and parsley and serve immediately.

CHEF JOHN'S IRISH PORK STEW

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.

KROPPKAKOR - SWEDISH POTATO DUMPLINGS

Steps:

• Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
• Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough.
• Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour.
• Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.

SWEDISH STEW

Steps:

• Preheat oven to 325 deg.
• Combine ground meat, onions, and 1/2 teaspoons each of the salt & pepper in pot or saute' pan. Cook, stirring occasionally, until meat is crumbly and slightly browned.
• Partially drain grease. Pour 1/2 mixture in to a 3 quqrt casserole dish. Spread out 1/2 can of peas, and 1/2 the sliced carrots over meat mixture. Cover with single layer of the sliced potatoes, leaving enough to cover top layer.
• Cover with remaining ground meat mixture, peas, carrots, and finish off with single layer of sliced potatoes. Distribute the 5-6 Tbs. margerine or butter around on top of potatoes. Sprinkle with remaining 1/2 teaspoons salt and pepper, and the dry dill weed.
• Cover and bake in 325 deg. oven for 1 hr (or until potatoes are slightly browned and fork tender.
• Makes 6 to 8 DELICIOUS servings!

KALOPS (SWEDISH BEEF STEW)

Steps:

• Combine flour, salt and pepper in a bowl.
• Toss beef cubes in the flour mixture to coat.
• In a large dutch oven, cook the butter until just starting to brown.
• Add the meat and onions, and cook, stirring occasionally, until the meat is browned on all sides.
• Add the bay leaves and allspice.
• Boil the water in a separate pan, then pour over the meat.
• Simmer, covered, for 1 1/2 hours, or until the meat is tender. Check the water level occasionally, and add more if needed.
• When meat is tender, remove to a serving dish.

SAGE 'N' ROSEMARY PORK STEW

Steps:

• In a Dutch oven over medium heat, brown pork in oil; drain. Add the broth, water, onion, rosemary, salt, sage and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 40-45 minutes or until pork is almost tender. , Stir in the potatoes, beans and mustard. Return to a boil; reduce heat and simmer, uncovered, for 40-45 minutes or until vegetables and pork are tender., In a small bowl, combine flour and cream; stir until smooth. Add to stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

NORMANDY-STYLE PORK STEW

Steps:

• Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.
• Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.
• Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.

SOUTHWESTERN PORK STEW

Steps:

• In a large resealable plastic bag, combine the cumin, salt and cayenne. Add pork; shake to coat., In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add the green peppers, onions and garlic; saute for 3 minutes or until vegetables are crisp-tender. Add the potatoes, tomatoes, V8 and water. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Stir in corn; cover and simmer for 10-15 minutes longer or until pork is tender. Garnish with cilantro if desired.

SWEDISH SAILOR STEW (SJöMANSBIFFGRYTA)

Steps:

• Preheat the oven to 450°F
• Combine all the ingredients except the beer into a large ovenproof casserole.
• Pour the beer over the stew; cover.
• Bake until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.

GEORGIAN PORK STEW

Steps:

• Put pork in a heavy 4-quart pot and sprinkle with 1/2 teaspoon kosher salt and pepper to taste. Cover pot and let meat steam over high heat, stirring once, 10 minutes. Remove lid and cook, stirring occasionally, until juices are evaporated, 8 to 10 minutes. Stir in 1 tablespoon oil and sauté, stirring occasionally, until meat is browned, 6 to 8 minutes.
• While pork is steaming, mash garlic, savory, and remaining 3/4 teaspoon salt to a paste with a mortar and pestle (see cooks' notes, below). Scrape paste into a small bowl, then coarsely grind coriander and fenugreek seeds in mortar.
• Add garlic paste to pork with remaining tablespoon oil and cook over moderate heat, stirring, 1 minute. Add onion, fenugreek mixture, and marigold and cook, stirring occasionally, until onion is softened, about 5 minutes.
• Add water and bring to a boil. Cook, covered, at a bare simmer until meat is tender, about 1 hour.
• Stir in cilantro, 3 tablespoons ajika, and pepper to taste. Serve more ajika on the side.