Pork (or Chicken) Cacciatore Watermelon's Style

"I made this for my BF's birthday.. he loved it.. so did all my guests! I served this with angel hair pasta. It can be made ahead, then reheated on low heat. Or you can let the stew cook on low heat for 4 hours. (the cooking time is just an estimation, the longer you simmer it, the more tender the meat will be)"
 
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photo by WaterMelon photo by WaterMelon
photo by WaterMelon
photo by WaterMelon photo by WaterMelon
Ready In:
1hr 30mins
Ingredients:
18
Serves:
4-6
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ingredients

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directions

  • Saute bacon in a big saucepan, until browned and crispy; remove from pan, drain on paper towels.
  • Season pork with salt and pepper.
  • Using the reserved bacon grease, brown the pork pieces in batches; remove from pan and set aside.
  • Using the same pan, saute garlic and onion until soft.
  • Add bacon pieces and saute another 1 minute.
  • Add pork pieces, fry for another minute.
  • Stir in white wine and broth, let simmer in the covered pan for 5 minutes.
  • Add oregano, tarragon, rosemary, bay leaf, cayenne and diced tomatoes; continue to simmer for 15 minutes or so.
  • Add mushrooms, and cook in the covered pan until meat is very tender (if the stew gets dry, add a bit of water or broth).
  • About 10 minutes before serving, stir in parsley and basil.
  • Remove stew from heat and stir in the cream.
  • Taste and adjust seasonings if necessary.
  • Before serving, sprinkle with more fresh parsley.

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Reviews

  1. This is extra specially good! The combination of herbs makes for a fragrant, but not overstated stew. I halved the recipe and used a fresh tomato, rather than canned ones. Other than that, I followed the recipe faithfully. It does take concentration to follow all the steps. At one point, I realized I had forgotten to add the cayenne pepper, but it was not too late. I used pork, and am very happy with it. Thank you very much for sharing this excellent recipe with us.
     
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RECIPE SUBMITTED BY

Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="http://img.photobucket.com/albums/v632/zaarfreak/REI/12may05REI2_S.jpg" alt="Image hosted by Photobucket.com">
 
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