Pork and Vegetable Stew Recipe
Ingredients
| 2 to 2 1/2 lb. boned pork Boston shoulder, cut into large cubes | ||
| Onions | 2 , thinly sliced | |
| Lard | 4 Tablespoon | |
| Cabbage | 1 Small, cut into pieces | |
| Carrot | 1 Large, diced | |
| 1 Hamburg parsley root, diced | ||
| Celeriac | 1/2 , diced | |
| Okra | 1/4 Pound, sliced | |
| White beans | 1 Cup (16 tbs), parboiled | |
| 1 cup shelled fresh peas | ||
| Zucchini | 1 Small, diced | |
| Eggplant | 1 Small, diced | |
| 2 or 3 potatoes, diced | ||
| 1 small cauliflower, cut into small florets | ||
| 2 or 3 large tomatoes, sliced | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Fry the onions in the lard for three to four minutes.
Then add the pork cubes and brown them.
Combine all of the remaining vegetables in a large bowl.
In a large earthenware dish, alternate layers of browned pork and onions with layers of the mixed vegetables.
Season each layer with a little salt and pepper.
Add a little water to the juices in the skillet.
Heat, stirring, and pour these de-glazed pan juices into the dish.
Cover and bake for two hours in a preheated 350° F. [180° C] oven, shaking the dish from time to time.
Uncover for the last 20 minutes, so that the surface browns and the excess juices evaporate.
Then add the pork cubes and brown them.
Combine all of the remaining vegetables in a large bowl.
In a large earthenware dish, alternate layers of browned pork and onions with layers of the mixed vegetables.
Season each layer with a little salt and pepper.
Add a little water to the juices in the skillet.
Heat, stirring, and pour these de-glazed pan juices into the dish.
Cover and bake for two hours in a preheated 350° F. [180° C] oven, shaking the dish from time to time.
Uncover for the last 20 minutes, so that the surface browns and the excess juices evaporate.
Chef
