Farmhouse Pork Stew
Published by Robert Rose
This Italian-inspired stew is rustic and flavorful. On a cold winter’s day there is nothing better than a steaming serving accompanied by a bottle of good Chianti. This is delicious over Roasted Spaghetti Squash.
Cooking MethodSlow Cooking
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureMeaty, Savory
- Medium to large (3½ to 8 quart) slow cooker
- 2 tbsp clarified butter or pure lard, divided 30 mL
- 2 oz pancetta, diced 60 g
- 2 lb trimmed pork shoulder or blade (butt), cut into 1-inch (2.5 cm) cubes and patted dry (see Notes) 1 kg
- 2 onions, finely chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 6 cloves garlic, minced
- ½ tsp sea salt 2 mL
- ½ tsp cracked black peppercorns 2 mL
- 3 to 4 sprigs rosemary with stems, or 1 tbsp (15 mL) dried rosemary
- 1 cup dry white wine (see Notes) 250 mL
- 1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped (see Notes)
- 2 tbsp freshly squeezed lemon juice 30 mL
- 1 tbsp sweet paprika 15 mL
- ¼ tsp cayenne pepper 1 mL
In a skillet, heat 1 tbsp (15 mL) of the butter over medium-high heat. Add pancetta and cook, stirring, until crisp. Using a slotted spoon, transfer to slow cooker stoneware. Add pork, in batches, and cook, stirring, until browned, about 4 minutes per batch. Transfer to slow cooker stoneware.
Reduce heat to medium. Add remaining tbsp (15 mL) of butter to pan. Add onions, carrots and celery and cook, stirring, until vegetables are softened, about 7 minutes. Add garlic, sea salt, peppercorns and rosemary and toss until coated. Add wine, bring to a boil and cook, stirring for 2 minutes, scraping up brown bits from bottom of pan. Stir in tomatoes with juice. Transfer to slow cooker stoneware. Cover and cook on Low for 8 hours or on High for 4 hours, until meat is very tender.
In a small bowl, combine lemon juice, paprika and cayenne, stirring until spices dissolve. Add to slow cooker and stir well. Cover and cook on High for 10 minutes, until flavors meld.
If you are halving this recipe, be sure to use a small (2½ to 3½ quart) slow cooker.
Many butchers sell cut-up pork stewing meat, which is fine to use in this recipe.
If you prefer, substitute 1 cup (250 mL) chicken stock plus 1 tbsp (15 mL) lemon juice for the wine.
Look for canned tomatoes that are organically grown, with no salt added, and come in glass jars or BPA (bisphenol-A) free cans. When using canned tomatoes (or any canned product) check to make sure they are gluten-free.
Make Ahead: Complete Step 2. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.
2013 Judith Finlayson