Pork Stew

I review many cooking blogs to get inspired or if there was a dish i had and i am researching methods of cooking to teach myself how to recreate the dish. Well a few weeks back i was just researching pork, and i came across this website The Whole Kitchen and a recipe for Ancho-chile Pork Stew, which i made and it was wonderful. I posted the link below to the site, which is worth a long look. The image that is posted below is of the Pork stew from The Whole Kitchen site, it taste just as good as it looks. Well Jenn's recipe inspired me to create my own Pork Stew, which is posted below, I hope you enjoy it.

Pork Stew

Ingredients

1 8lb pork loin, removed from the bones and cut into 2 inch cubes, save the bones
8 cups of dry red wine
2 cups veggie stock, low salt
1 pound of assorted mushrooms, i use Crimini and Shiitakes
2 medium onions, diced
3 carrots, diced
3 celery stalks, diced
4 cloves of garlic, minced
1/2 cup olive oil
1/2 cup flour
1/2 cup of scallions, diced
2 tablespoons butter
2 sprigs of Italian parsley
2 sprigs of thyme
2 bay leaves
1 teaspoons cumin seeds
1 teaspoon celery seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon of red pepper flakes
Salt and pepper to taste

Directions

Now this is a two day recipe

Day One

In a large deep bowl place the wine, all the veggies, bay leaves and the whole sprigs of herbs. In another bowl with a lid, place the meat and bones, season with salt and pepper, cover and shake to coat. Now add the meat and bones to the wine mixture. Cover and place in the fridge overnight.

Day Two

Preheat oven to 400 degrees

Remove meat and bones from wine mixture and pat dry. Next drain the wine from the veggies and set both aside.

In a skillet over medium high heat, place a few table spoons of olive oil and brown the meat and the bones on all sides. Transfer browned meat and bones to a deep dutch oven. Add the veggies to the dutch oven and place in the oven for about 10 minutes, uncovered.

Remove from oven add flour and toss to coat. Return to the oven for an additional 20 minutes. Pour off any fat from the pan. Next add the stock and the wine to the dutch oven, lower the temp of the oven to 350 degrees and return to the oven for an additional 20 minutes.

While the pork has returned to the oven for the second 20 minutes, place the skillet on medium high heat and heat the seeds for about 30 seconds. Now add the butter and the remaining olive oil to the skillet followed by the mushrooms and saute until soft. Drain off and liquid and fat and add them to the Dutch oven, and place the dutch oven back to the oven, cover for the last 20 minutes.

Remove bones, sprigs of herbs and the bay leaves before serving and add the scallions on top.

Enjoy Cooking