Ingredients
For 4 people
- 1 kg diced pork
- 500 ml water
- 200 ml red wine
- 2 potatoes
- 2 carrots
- 1 onion
- 100 g tomato sauce
- 50 g peas
- 1 celery stalk
- 2 cloves of garlic
- 1 bay leaf
- Olive oil
- Salt and pepper
Pork Stew – Quick and Easy Recipe: Presentation
Making a stew is an art, and if you’re one of those who like to finish the dish with a piece of bread, you know it as well as I do. It is not difficult to understand that you will not achieve the same result by chopping some vegetables quickly, throwing them in a pan and boiling them with fire at the temperature of the heart of a volcano, than by carefully cutting them to achieve the ideal thickness of each slice, cleaning the meat well to eliminate the nerves and layers of fatty tissues, Having the patience to let each ingredient cook at the right temperature to make the most of its texture and flavor, and knowing that the final mixture, once we cover the pan, will look more like an alchemical formula than a simple dish of meat with vegetables. The way the onion caramelizes and merges with the sugars in the wine, the meat releases its juices and the potato releases the starch, definitely thickening the whole, is pure magic.
If you really want to enjoy a meat dish and have the time to make it properly, I invite you to come with me to the world of stew. They will thank you for life.
How to Make Pork Stew – Easy and Quick Recipe
1. Start by chopping the onion very finely. Think that you will not pass the sauce through the sieve, so try to keep it as small as possible so that it is barely noticeable later.
2. Peel and cut the carrots into slices. The idea is that they stay inside the sauce, so we don’t want the slices to break down, so they shouldn’t be too thin.
3. In a pressure cooker you will sear the pork cut into cubes over high heat. Add a drizzle of olive oil, the meat and season with salt and pepper.
4. When the meat is seared (not cooked), remove it to a plate or bowl, but do not discard the olive oil because we will use it to make the stir-fry.
5. Incorporate the chopped onion and carrot into the pan. Season and sauté over medium heat. When it is half cooked, add the two whole garlic cloves.
6. When the onion begins to brown, add the glass of red wine. Let it boil for a few minutes so that the alcohol evaporates and incorporate the tomato sauce.
7. With this bottom simmering over low heat, add the pork and the juice that will have loosened into the bowl.
8. Incorporate the hand-cut celery, bay leaf and water and bring to the boil.
9. We cover the pot and, in pressure cooker mode (if your pot has it), keep it boiling for 25 minutes over medium heat as long as the valve rises.
10. After the time has passed, let the steam out and uncover the pan. It’s time to incorporate the broken potatoes. Close the pan again and let the potatoes cook for 3 minutes as long as the valve rises.
11. Allow the steam to escape again and uncover. Add the peas (mine were frozen) and remove the celery and bay leaf. Let simmer over medium heat for another 3 minutes.
12. When you see that the potato is ready, it’s time to remove the pan from the heat and serve.
13. Ideally, once served on a platter, let it cool for a few minutes so that the sauce gains its ideal consistency and the potato and meat have the right texture and temperature for consumption.
My Tips for Making this Pork Stew:
– The peas I used are frozen, but you can use natural or canned (washing them well before incorporating into the stew).
– Some stew recipes indicate that the meat should be floured before searing. In this case I’m not a partisan, because then it will thicken the sauce too much and searing the meat well on the fire is enough so that it doesn’t lose the juices.
– The longer we leave the meat to soak, the softer it will be. It is important that we keep the heat medium/low if we make it in a traditional pan. Although I’m using the pressure cooker, I’m respecting the cooking times of each ingredient at each stage of the stew.
– These dishes gain a lot from one day to the next, what is not convenient is to freeze it with the potato. If you are going to do this, it is convenient that you do not incorporate the potato and make it once thawed.