Tuesday, March 17, 2009

pork stew

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



marinade:

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
cloves
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.

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2 Comments:

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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