Dish of Pork Stew with Herbs
(click to enlarge)

Pork Stew with Herbs


Italy, Tuscan
Serves:
Effort:
Sched:
DoAhead:  		 2 main
***
3-1/2 hrs
Yes		 This very flavorful stew, from Tuscany, is made with herbs and reduced white wine. It is delicious as is - but, if need be, it can be extended. (see Comments).




1-1/4
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8
5
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1
1
2
2
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2
1-1/2
2-1/2
1
1/2
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ar

#
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oz
oz
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cl

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T
c
c
t
t
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Pork (1)
-- Vegies
Onion
Celery
-- Herbs
Sage sprig
Rosemary sprig
Garlic
Bay Leaves
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Olive Oil
Wine, Dry White  
Stock
Salt
Pepper
-- Garnish
Rosemary sprigs  
or Sage leaves
Prep   -   (25 min)
  1. Cut PORK into cubes about 1-1/2 inches on a side.
  2. Chop ONION and CELERY small. Mix.
  3. Strip leaves of SAGE and ROSEMARY from stems and chop small. Crush GARLIC and chop small. Mix all with Bay Leaves.
Run   -   (1-1/2 hrs)
  1. In a 3-1/2 qt sauté pan, heat Olive Oil. Stir Pork over high heat, tumbling now and then until any exuded liquid has evaporated and the pork is lightly browned. Watch that fond forming on the pan is not burned - chocolate is OK, black is not. When done, remove, leaving as much oil in the pan as possible.
  2. Stir in the Vegis mix and fry stirring a minute. Stir in Herb mix and fry stirring now and then until onions are translucent.
  3. Stir Pork back in, then stir in Wine. Keep it bubbling until wine is almost entirely reduced and the stew would soon be dry.
  4. Stir in 1 cup of the Stock. Reduce it the same as you did the wine.
  5. Stir in the rest of the Stock. Bring to a boil, then turn to simmer. Cover tightly and simmer until the Pork is tender, about 1-1/2 hours. Stir now and then and check if more liquid is needed.
  6. Serve hot garnished with Herbs.
NOTES:

  1. Pork:

      Weight is with all bones and excess fat removed.

  2. Stock:

      Usually, when making a pork dish like this, I buy big chunks of pork leg and make plenty of stock with the offcuts, fat, bones and skin. For method for making and storing, see our recipe Soup Stock / Broth. The pattern recipe suggests making a stock with 2 Celery Sticks, 2 Carrots, 1 Onion, 4 cloves, and 2 bouillon cubes (amount of water not given). Following modern practice by tropical ethnicities that no longer have a full day cook in the household, I have made stock with 3 cups boiling water, 1 Tablespoon of Knorr Chicken Powder and 1 teaspoon Vegeta.

  3. Comments:

      I did a double recipe of this in preparation for a party. My guests are very good eaters, so, after taking the "official" photo (see above), I extended it a bit. I peeled a couple Potatoes and Carrots and cut them into chunks to match the pork. I chopped a little more Rosemary and Sage and put it all in a pot with more Stock to just cover. After simmering until just done, I stirred it all into the stew and simmered a few minutes more.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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