TRIESTE PORK STEW
Mario Batali's that I've adapted to use a few more common ingredients...I wasn't much of a stew person until I tried this and was in love. This is so simple, caramelized, and rich, yet lighter due to the chicken stock, that it is now my goto stew recipe.
Provided by Liza at Food.com
Categories Stew
Time 2h30m
Yield 1 pot full, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a Dutch Oven, heat the oil over medium heat.
- Season the pork with salt and pepper and add to the oil and sear on all sides, working in batches if necessary.
- Add the sliced onions and cook until they are browned and soft, about 10 minutes.
- Add the wine and allow it to evaporate completely.
- Add the paprika, bay leaves, rosemary.
- Stir in tomato paste.
- Cook for 3-4 minutes over high heat, then stir in the chicken stock.
- Reduce heat to simmer, cover, and cook about 1.5-2 hours, until the sauce has thickened.
- Stir in the lemon juice and season well with salt and pepper.
- Serve immediately with buttered hot pasta.
Nutrition Facts : Calories 771.9, Fat 46.7, SaturatedFat 15.1, Cholesterol 162.2, Sodium 468.2, Carbohydrate 36.1, Fiber 6.4, Sugar 7.5, Protein 44.2
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