Pork Stew

How to make a pork stew . They say that the return of the holidays is a bit sad period for many, that it seems that there is less light and that the cold lowers our spirits. For me it is the time of year with the rise of various ingredients that I adore.

The potatoes from the September harvest are approaching, the last batch of peppers and tomatoes, chestnuts a gogó, the hunting season, mushrooms and of course the slaughter meat (which we have all year round but which is more appealing with the drop in temperature).

The stews and casseroles love me and today’s recipe is out there, it’s a classic from my mother (so I do not I have step by step, got table set). One of those foods that I remember since I was a child, a traditional dish on Sundays. It is kitchen to walk around the house, it does not have much difficulty, easy and cheap, it is surely part of the repertoire of many of your mothers and grandmothers .

This meat stew goes a long way and ends up with a delicious sauce, perfect for dipping bread that is a weakness. As in the best casseroles, the next day it is even better and is perfect for the weekly menu, a luxury to eat in the job. When using pork sirloin we find a very juicy, sweet and tasty pork stew.

A meat stew that can be cooked in many ways and with different cuts of pork, in the recipe I advise you step by step how to make it perfect. Choose how you want to prepare it, the traditional way over low heat in a casserole or in a fast pot or express.

This stew dish is forceful and caloric, typical of our Mediterranean diet and very healthy due to the balance of its ingredients. A recipe that is very easy to prepare, inexpensive and most important of all is delicious.

Stew base preparation

1. We clean the pork sirloin, remove the remains of fat and cut it into 3 or 4 cm cubes. If we are going to use harder cuts of pork, such as brisket, loin or ham, you will have to stew them adding a little water or broth until the meat is tender.
2. Heat a splash of oil in a saucepan and brown the meat, to seal it, on all sides. Add the garlic cloves cut into cubes and let them fry, along with the meat, for a few minutes.
3. Add the onion, carrots, green pepper and leek, all cut into small cubes. We continue to cook the meat and vegetables until they are beginning to soften, about 15 minutes stirring occasionally.

With potatoes in their cooking or fried potatoes. Final presentation of the pork stew

1. You can prepare this pork stew with or without potatoes. If you are going to prepare a large quantity, it is better not to add potatoes, so we can freeze in complete safety. We will avoid that later they remain mealy and spoil the stew.
2. If you choose this advice, you can always dice or classic potatoes into sticks and fry them. It will be a perfect accompaniment outside the stew, although they will add much more calories to the dish. In this way, the best option is to prepare some fried potatoes to accompany.
3. Add the white wine to the stew and let the alcohol evaporate for 5 or 6 minutes before adding the tomato sauce and salt. We mix well.
4. If you want the classic stew with potatoes integrated into the cooking, this is the 2nd option. We will continue with the recipe incorporating the peeled and diced potatoes. Let them sauté for 5 minutes with the rest of the ingredients.
5. Add the broth and cook, braising the meat with the vegetables for about 35 to 45 minutes. Go testing the meat so that it is right,
6. It is very important to also take care of the cooking of the potatoes so that they are whole without breaking, but at the same time tender inside. Let it rest 10 minutes for the stew to settle before serving.
7. If you prepare it the day before, the best thing to heat it is to use the same saucepan over very low heat, moving occasionally.
8. We serve this freshly made dish, very warm. It is a light and tasty stew, perfect for the whole family.

Here you have a step by step in photos where I show how to prepare this recipe for meat stew .  Do not miss any detail so that they come out perfect.