Tuesday, March 17, 2009

pork stew

A pot of pork stew was cooked and served at 7:38 PM on 11 March, 2009.


soy sauce
redwine/apple cider vinegar
spicy brown mustard
garlic poweder
hot Hungarian paprika
chili powder
extra virgin olive oil
black/white pepper
brown sugar
bay leaves
mace (nutmeg)

2 lb pork, diced
2-3 tbsp canola oil
4 oz radishes, chopped
2 carrots, chopped
2 celery stalks, chopped
3 oz crimini mushrooms, chopped
2 scallions, diced
1 large onion(spanish or vidalia), diced
3 cloves of garlic, diced
1 inch ginger root, diced
28 oz crushed roma tomatoes
6 oz tomato paste
crushed red pepper to taste
Chinese Five Spice, pinch
salt/pepper to taste
1 tsp acacia honey
1/2 cup water

-marinade pork in a container in fridge for at least 3-4 hours.
-in a pot, brown pork in canola oil on all sides, set aside
-saute garlic, onions, ginger till onions are translucent/caramelized
-throw mushrooms into pot, cook until aromatic
-throw radishes, carrots and celery into pot, cook about 5-8 minutes.
-mix browned pork, crushed tomatoes, scallions into pot.
-add tomato paste until desired thickness is achieved. Add some water is too thick
-mix contents, bring to a boil on high heat.
-reduce heat to a simmer, adding spices and honey.
-mix contents, cover with lid and simmer on low heat for at least 2 hours, or until desired texture of pork is achieved.

serve with good rye bread or bread of choice.



Anonymous Anonymous said...

photo looks very much like pőrkőlt to me young man, but the accompanying recipe shows there's too much going on- no need for the soy sauce, chilies, or mustard to name but a few- somewhere in this i can sense a true maygar trying to get out who hasn't quite made it yet! ~anonymous-you-know-who~

7:06 PM  
Blogger rada said...

Think outside the cultural box! embrace ALL cultures in a syndicate of savory nom-nom!

2:02 AM  

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