Slow-Cooked Pork Stew
"Always on the lookout for another tasty crockpot recipe, in trying this recipe, I was attracted by C. Barber's comment that "The pork and vegetables in this dish taste best when cooked slowly. The meat becomes so tender you can tear it with a fork." Sounded good to me! And I was not disappointed. The recipe I have posted here has been adapted from C. Barber's recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Vary the vegetables - and adjust the quantity of garlic - to suit your taste preferences."
photo by Bev I Am
- Ready In:
- 6hrs 15mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 lbs lean pork loin, cut into 1 inch cubes
- 8 ounces baby carrots
- 3 large new potatoes, cut into 1 inch cubes
- 2 parsnips, cut into 1 inch cubes
- 1 onion, cut into wedges
- 2 leeks, thoroughly washed and sliced into 1 inch strips
- 6 garlic cloves, finely chopped
- 1 (8 ounce) packet frozen spinach, thawed and well-drained
- 2 teaspoons fresh ground black pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon salt, to taste
- 1 pint vegetable juice
- 2 tablespoons brown sugar
- 1 tablespoon mustard
- 4 teaspoons tapioca
directions
- Place the pork in a crock pot, and add the carrots, potatoes, parsnips, onions, leeks, garlic, spinach, pepper, thyme and salt.
- In a medium bowl, combine the vegetable juice, brown sugar, mustard and tapioca.
- Pour it over the pork and vegetables.
- Cover and cook on low for 6 hours or on high for 4 hours.
- Note accompanying the original recipe: This recipe can also be cooked in a large casserole dish. Cover tightly and bake at 135ºC/275ºF/gas 1 for 5 hours without disturbing.
- My Note: When I first came across this recipe, the reference to tapioca made me more than a little dubious. It sounded just a bit too nineteenth century, somehow smacking of grim British boarding school meals. Or something like that. Tapioca was an ingredient I had NEVER used, so I checked it out on the internet and learnt courtesy of Encyclopedia Britannica, that it (tapioca) was probably first harvested by the Mayans. And the sheer mystique of THAT connection was enough for me to give the recipe a try. I still haven't used tapioca in any other way, but I'm glad to have found this recipe. Tapioca and all!
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Reviews
-
Tastes great! Timing was right on for me but did cut all the pieces as suggested. I reduced the black pepper to 1 teaspoon and did not have parsnips otherwise made as posted. Loved the 6 cloves of garlic! Served with Recipe#382235. Thanks bluemoon downunder for sharing. Made for Zaar Stars. -
This was delicious! My DH could not get enough of it. It went together fairly quickly and the cook time was right on for my crockpot. I realized as I was writing this review that I forgot to add the spinach. I put it in the microwave to thaw and left it there. It was great without it. Thanks for posting! -
This was yummy. The tapioca was not weird or noticeable at all, glad I tried it. My carrots and parsnips were still a bit crunchy after 6 hours so I will put veggies on bottom next time, meat on top. The sauce was tasty. -
Very tasty indeed! I made as directed, only using a 2 pound pork loin roast, cutting it into 1" pieces. The result was tender, juicy and the best pork stew I have ever made, or eaten for that matter :) Very simple recipe and the directions could not be easier to follow. Thank you very much, Bluemoon Downunder, for sharing your recipe! -
Delish and all ready as soon as I walked in the door! The changes I made was leaving out the parsnips, using 4 garlic cloves (instead of the suggested amount), only 4 ounces of spinach and 16 oz of carrots. We served this with Rosemary Sourdough Bread (bread machine) recipe#134826 for a wonderful filling supper. We will be having this meal often this fall/winter season. Thanks for sharing!
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
