Pork, Squash, and Prune Stew

pork stew close up.jpg

Stews are braises with a long slow process best enjoyed on a lazy day. First, the meat is browned over medium-high heat, then deglazed with a liquid to incorporate the browned bits. It is then slowly simmered until fork tender. Of course, herbs, spices, and aromatic vegetables enhance this rich dish. When deglazing the pan, slowly add the wine to create a bubbling that will loosen the tasty, browned bits on the pan's bottom. Salt the pork the night before cooking to ensure succulent meat. Pour a glass of red wine and enjoy the slow development of a flavorful, enticing stew.

pork stew ingred.jpg

4 servings

INGREDIENTS:

1 ½ to 2 pounds pork sirloin roast or pork shoulder-with fat discarded

2 teaspoons kosher salt

3 slices thick bacon cut into ½-inch pieces (about 1 cup)

1 cinnamon stick, broken

4 cloves

8 whole peppercorns

½ teaspoon dried thyme

1 cup onions, small diced

2 large cloves garlic, minced

1 tablespoon tomato paste

1 ½ cup red wine

1 ½ to 2 cups chicken stock

2 cups winter squash (butternut, Hubbard, or Kabocha), peeled, cut into 1-inch pieces

½ cup pitted prunes

2 tablespoons Italian parsley, chopped

DIRECTIONS:

  1. Cut the pork into one-and-a-half-inch pieces. Rub with kosher salt. Cover and refrigerate overnight or up to twenty-four hours before preparing the recipe.

  2. Preheat the oven to 275°F. Place the cinnamon, cloves, peppercorns, bay leaf, and thyme in a cheesecloth square. Gather it up and tie it with butcher twine to make a sachet bag.

  3. Cook the bacon over medium-high heat in a braising pan. Remove the bacon to a paper towel and reserve. Remove all but two tablespoons of bacon fat. Blot the pork dry with paper towels. Add the pork to the hot bacon fat in a single layer—Brown on all sides. Remove the pork to a dish and reserve.

  4. Add the onions and garlic to the pan and cook until softened and slightly browned for about four minutes. Add the tomato paste and stir to combine. Deglaze with a small amount of the red wine at a time, incorporating browned bits with a wooden spoon. Add one-and-half cups chicken stock, sachet bag, and reserved pork. Bring to a simmer. Seal with foil and lid tightly. Place in the preheated oven for two hours. Remove from the oven and add the squash, prunes, and more chicken stock if needed. Return to the oven covered for thirty to forty-five minutes until squash is tender.

  5. Remove from the oven. Discard the sachet bag. Taste, Think, Transform with salt and pepper. Stir in the reserved bacon. Serve in bowls garnished with chopped parsley.

Pork, Squash, and Prune Stew

Pork, Squash, and Prune Stew
Yield: 4 servings
Author:
Prep time: 15 MinCook time: 4 Hourinactive time: 8 HourTotal time: 12 H & 15 M
Stews are braises with a long slow process best enjoyed on a lazy day. First, the meat is browned over medium-high heat, then deglazed with a liquid to incorporate the browned bits. It is then slowly simmered until fork tender. Of course, herbs, spices, and aromatic vegetables enhance this rich dish. When deglazing the pan, slowly add the wine to create a bubbling that will loosen the tasty, browned bits on the pan's bottom. Salt the pork the night before cooking to ensure succulent meat.

Ingredients

  • 1 ½ to 2 pounds pork sirloin roast or pork shoulder-with fat discarded
  • 2 teaspoons kosher salt
  • 3 slices thick bacon cut into ½-inch pieces (about 1 cup)
  • 1 cinnamon stick, broken
  • 4 cloves
  • 8 whole peppercorns
  • ½ teaspoon dried thyme
  • 1 cup onions, small diced
  • 2 large cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 ½ cup red wine
  • 1 ½ to 2 cups chicken stock
  • 2 cups winter squash (butternut, Hubbard, or Kabocha), peeled, cut into 1-inch pieces
  • ½ cup pitted prunes
  • 2 tablespoons Italian parsley, chopped

Instructions

  1. Cut the pork into one-and-a-half-inch pieces. Rub with kosher salt. Cover and refrigerate overnight or up to twenty-four hours before preparing the recipe.
  2. Preheat the oven to 275°F. Place the cinnamon, cloves, peppercorns, bay leaf, and thyme in a cheesecloth square. Gather it up and tie it with butcher twine to make a sachet bag.
  3. Cook the bacon over medium-high heat in a braising pan. Remove the bacon to a paper towel and reserve. Remove all but two tablespoons of bacon fat. Blot the pork dry with paper towels. Add the pork to the hot bacon fat in a single layer—Brown on all sides. Remove the pork to a dish and reserve.
  4. Add the onions and garlic to the pan and cook until softened and slightly browned for about four minutes. Add the tomato paste and stir to combine. Deglaze with a small amount of the red wine at a time, incorporating browned bits with a wooden spoon. Add one-and-half cups chicken stock, sachet bag, and reserved pork. Bring to a simmer. Seal with foil and lid tightly. Place in the preheated oven for two hours. Remove from the oven and add the squash, prunes, and more chicken stock if needed. Return to the oven covered for thirty to forty-five minutes until squash is tender.
  5. Remove from the oven. Discard the sachet bag. Taste, Think, Transform with salt and pepper. Stir in the reserved bacon. Serve in bowls garnished with chopped parsley.

Calories

705.51

Fat (grams)

21.34

Sat. Fat (grams)

7.18

Carbs (grams)

35.78

Fiber (grams)

5.80

Net carbs

30.17

Sugar (grams)

16.84

Protein (grams)

74.93

Sodium (milligrams)

1491.59

Cholesterol (grams)

201.80

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

pork, squash, prune, stew
stew, braise, entree
American
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Linda HierholzerENTRÉESComment