Pork Stew With Gremolata Recipe
Ingredients
| All purpose flour | 1/3 Cup (16 tbs) | |
| Pepper white | 1/4 Teaspoon | |
| 1 pound boneless lean pork shoulder, cut into 3/4 inch cubes | ||
| 2 tablespoons olive or canola oil | ||
| Beef broth | 1 Can (10oz) | |
| 1/2 cup dry white wine or apple cider | ||
| 3 medium-size carrots, peeled and sliced 1/4 inch thick | ||
| 3 small white turnips, peeled and cut into 3/4 inch wedges | ||
| 1/4 teaspoon each dried oregano and thyme, crumbled | ||
| Milk fat | 1/2 Cup (16 tbs) | |
| 3 ounces small mushrooms, quartered | ||
| Pearl onions | 1 Cup (16 tbs), frozen | |
| Parsley | 2 Tablespoon, minced (For the gremolata:) | |
| Garlic | 1 Clove (5gm), minced (For the gremolata:) | |
| 1 teaspoon grated lemon rind | ||
Directions
1 Combine the flour and pepper in a plastic food storage 1 bag.
Add the pork and shake to coat.
Remove the pork from the bag, shaking off the excess flour, and reserve the flour.
In a 5-quart Dutch oven, heat 1 tablespoon of the oil over moderately high heat.
Add the pork and cook for 5 minutes, turning until browned on all sides.
2 Add the broth, wine, carrots, turnips, oregano, and thyme to the Dutch oven and simmer, uncovered, for 20 minutes.
Meanwhile, in a small bowl, whisk 3 1/2 tablespoons of the reserved flour with just enough of the milk to make a smooth paste.
Blend in the remaining milk.
3 Stir the milk-flour mixture, mushrooms, and pearl onions into the stew and simmer, partially covered, stirring occasionally, for 20 minutes or until both the meat and vegetables are tender.
4 Meanwhile, prepare the gremolata.
In a small bowl, combine the parsley, garlic, and lemon rind; coverand set aside.
Ladle the stew over brown rice on individual serving plates and sprinkle some of the gremolata on each serving.
Accompany with steamed spinach and Four-Grain Rolls
Add the pork and shake to coat.
Remove the pork from the bag, shaking off the excess flour, and reserve the flour.
In a 5-quart Dutch oven, heat 1 tablespoon of the oil over moderately high heat.
Add the pork and cook for 5 minutes, turning until browned on all sides.
2 Add the broth, wine, carrots, turnips, oregano, and thyme to the Dutch oven and simmer, uncovered, for 20 minutes.
Meanwhile, in a small bowl, whisk 3 1/2 tablespoons of the reserved flour with just enough of the milk to make a smooth paste.
Blend in the remaining milk.
3 Stir the milk-flour mixture, mushrooms, and pearl onions into the stew and simmer, partially covered, stirring occasionally, for 20 minutes or until both the meat and vegetables are tender.
4 Meanwhile, prepare the gremolata.
In a small bowl, combine the parsley, garlic, and lemon rind; coverand set aside.
Ladle the stew over brown rice on individual serving plates and sprinkle some of the gremolata on each serving.
Accompany with steamed spinach and Four-Grain Rolls
Chef
