Trieste Pork Stew
"Mario Batali's that I've adapted to use a few more common ingredients...I wasn't much of a stew person until I tried this and was in love. This is so simple, caramelized, and rich, yet lighter due to the chicken stock, that it is now my goto stew recipe."
photo by teresas
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Yields:
-
1 pot full
- Serves:
- 6
ingredients
- 29.58-44.37 ml olive oil (Batali uses 1 slice of pork fat back)
- 1360.77 g pork shoulder, cubed
- salt and pepper
- 3 onions, sliced
- 236.59 ml merlot (just use whatever dry red wine you've got open)
- 14.79 ml smoked paprika
- 2 bay leaves
- 29.58 ml fresh rosemary leaves
- 177.44 ml tomato paste (I just use a small can)
- 236.59 ml chicken stock (Batali uses veal stock)
- 1 lemon, juice of
-
To serve
- 453.59 g hot cooked pasta, buttered with
- butter, and sprinkled with
- fresh parsley
directions
- In a Dutch Oven, heat the oil over medium heat.
- Season the pork with salt and pepper and add to the oil and sear on all sides, working in batches if necessary.
- Add the sliced onions and cook until they are browned and soft, about 10 minutes.
- Add the wine and allow it to evaporate completely.
- Add the paprika, bay leaves, rosemary.
- Stir in tomato paste.
- Cook for 3-4 minutes over high heat, then stir in the chicken stock.
- Reduce heat to simmer, cover, and cook about 1.5-2 hours, until the sauce has thickened.
- Stir in the lemon juice and season well with salt and pepper.
- Serve immediately with buttered hot pasta.
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Reviews
-
Liza, this was wonderful! I started the recipe on the stove top until step 7, then transferred everything to a crockpot, it simmered for @ 3 hours on high. During the last half hour I added a slurry. The meat was cooked to perfection and the sauce was to die for! I followed your suggestion and served it over buttered noodles. This goes into my favorite crockpot recipe book, we absolutely loved it. -
What a delicious stew...we really enjoyed it...the smell drove us crazy...served over noodles...next time I'm going to add in some mushroom and carrots like another review suggested... -
Absolutely delicious. I'm glad I made extra - put it in the freezer to enjoy again later. -
This is Awesome. I have made this many times, I usually add fresh mushrooms and <br/>sliced carrots. I buy a whole pork butt and cut my own cubes. this is def a keeper -
I had this stew last weekend and instantly fell in love with it! I cannot wait to make it myself. It is definitely a "plate licker" in my family!
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Tweaks
-
This recipe is really interesting. It really awakened my taste buds and was restaurant quality. I made a few changes due to diet restrictions. I used a leaner cut of pork, chicken broth instead of stock, and served it with whole wheat pasta and broccoli. Thanks.
RECIPE SUBMITTED BY
Liza at Food.com
Seattle, Washington
<p>I'm a mom of two knuckleheads who continually crack me up and wear me out. I live to eat, cook, drink wine, run and read. I am a baker...I make wedding cakes for friends and family..a ton of work. I also love to search craigslist for stuff I don't need. I also happen to work for Food.com, the best cooking and recipe site out there!</p>
