Bowl of Pork & Vegie Stew
(click to enlarge)

Pork & Vegetable Stew


Ireland
Makes:
Effort:
Sched:
DoAhead:  		 10-1/2 cup
***
1-3/4 hrs
Most		 An excellent light and very flavorful stew with plenty of vegetables. It's inexpensive and easy to make in advance as it reheats well. In Ireland more a city dish than country.




6
8
8
2
6
4
1
1-1/2
6
2
2
2
1/3
------
ar

oz
oz
oz
#
oz
oz
T
c
c


t
t
---

Bacon (1)
Pork (2)  
Onions
Potatoes (3)
Carrots
Cabbage, white
Parsley
Cider (4)
Stock (5)
Bay Leaf
Thyme sprig
Salt
Pepper
-- Serve With
Soda Bread 		Prep   -   (40 min)
  1. Cut BACON. If rashers, cut to half width and about 2 inches long. If slab, slice 1/8 inch thick and into pieces about 1 x 1/2 inch.
  2. Cut PORK into chunks 1 inch to 1-1/2 inch.
  3. Quarter ONIONS lengthwise and slice medium crosswise.
  4. Peel POTATOES and cut into largish chunks, 1 to 1-1/2 inches on a side. Peel CARROTS and slice about 1/2 inch thick. Shred CABBAGE medium. Mix all.
  5. Chop PARSLEY small. Measure is after chopping moderately packed
Run   -   (1 hr)
  1. put about 1/16th inch of Water in a heavy skillet and stir in Bacon. Fry stirring over moderate heat until water has evaporated. Continue to fry stirring over declining heat until most of fat has been rendered but they are not too crisp. Remove Bacon leaving fat in the pan.
  2. Over medium heat fry the Pork in the bacon fat tumbling until it very lightly browned.
  3. Stir in Onions and fry tumbling until just translucent and take off heat. Remove all solids to a stew pot (4 quart) leaving excess oil in the pan.
  4. Place All Ingredients in the stew pot, including Bacon. bring to a boil and cover tightly. Coddle (simmer very slowly) until Potatoes are quite tender, about 30 minutes.
  5. Serve with Irish soda bread and Guinness. This dish reheats very well, if you use the right potatoes.
NOTES:

  1. Bacon:

      This can be thick rashers, slab, or ends and pieces of best quality smoked bacon.

  2. Pork:

      Leg or Shoulder are fine. The BBC recipe called for whole pork chops (loin) for individual servings. Here we cut into chunks for buffet and loin cooks too dry for that method.

  3. Potatoes:

      Use White Rose type, Red, or other potatoes that hold together well even when reheated. Avoid Yukon Gold type potatoes because they disintegrate into mush if cooked just a little long or reheated. For details see our Potatoes page.

  4. Apple Cider:

      This needs to be a Dry Hard Cider.

  5. Stock:

      Preferably this is a Pork Stock, but a strong Chicken Stock could also be used. It is an important part of the recipe.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
bmm_pigstw1 260313 BBC & ajg   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.