Pork Stew with Anchovies and Peppers
Makes 8 servings
Ingredients
4 lbs boneless pork shoulder (aka pork butt, Boston butt), cut into 1-1/2-inch cubes
7 TB olive oil (more or less, as needed)
Salt and freshly ground black pepper, to taste
2 large onions, coarsely chopped
5 cloves garlic, minced
1/4 cup AP/plain flour
1 cup chicken stock
1/2 cup water
1 cup dry white wine
1 orange, juiced
2 TB minced anchovy fillets
1 tsp dried thyme
2 tsp dried oregano
2 bell peppers (anything but green), cut into strips
3 medium banana peppers, cut into strips
1/4 cup pitted kalamata olives, finely chopped
Directions
Set oven to 200F. Heat 2 tablespoons of the oil over medium-high head in a large Dutch oven and blot pork cubes dry with paper towels. Working in batches so as not to crowd the pan, brown the pork cubes in the hot oil, adding more oil between batches, if necessary. As each batch browns, remove with a slotted spoon to a large bowl and set aside. When all the pork has browned, season liberally with black pepper, and lightly with the salt.
Add 2 more tablespoons of oil to the pot and add the onions, and stir to scrape up some of the brown bits on the bottom of the pot. Cook for 3 minutes, then reduce the heat to medium-low, add the garlic and stir, and cover. Cook for 5 minutes, stirring every so often. Add the flour and cook for another three minutes, stirring constantly.
Add the cooked pork (and the pork juices) back to the pot, as well as the chicken stock, water, wine, orange juice, anchovies, and dried herbs. Stir together well, bring to a slight boil, then cover the pot and place it in the preheated oven for 3 to 3-1/2 hours, until the meat is tender.
While the pot is in the oven, heat 3 tablespoons of oil in a skillet over medium heat and saute the peppers until they start to brown, about 5 minutes or so. When the stew is ready, add the peppers and minced olives, stir through to warm, adjust seasonings, and serve.
Recipe adapted from The Cook's Bible, by Christopher Kimball
Makes 8 servings
Ingredients
4 lbs boneless pork shoulder (aka pork butt, Boston butt), cut into 1-1/2-inch cubes
7 TB olive oil (more or less, as needed)
Salt and freshly ground black pepper, to taste
2 large onions, coarsely chopped
5 cloves garlic, minced
1/4 cup AP/plain flour
1 cup chicken stock
1/2 cup water
1 cup dry white wine
1 orange, juiced
2 TB minced anchovy fillets
1 tsp dried thyme
2 tsp dried oregano
2 bell peppers (anything but green), cut into strips
3 medium banana peppers, cut into strips
1/4 cup pitted kalamata olives, finely chopped
Directions
Set oven to 200F. Heat 2 tablespoons of the oil over medium-high head in a large Dutch oven and blot pork cubes dry with paper towels. Working in batches so as not to crowd the pan, brown the pork cubes in the hot oil, adding more oil between batches, if necessary. As each batch browns, remove with a slotted spoon to a large bowl and set aside. When all the pork has browned, season liberally with black pepper, and lightly with the salt.
Add 2 more tablespoons of oil to the pot and add the onions, and stir to scrape up some of the brown bits on the bottom of the pot. Cook for 3 minutes, then reduce the heat to medium-low, add the garlic and stir, and cover. Cook for 5 minutes, stirring every so often. Add the flour and cook for another three minutes, stirring constantly.
Add the cooked pork (and the pork juices) back to the pot, as well as the chicken stock, water, wine, orange juice, anchovies, and dried herbs. Stir together well, bring to a slight boil, then cover the pot and place it in the preheated oven for 3 to 3-1/2 hours, until the meat is tender.
While the pot is in the oven, heat 3 tablespoons of oil in a skillet over medium heat and saute the peppers until they start to brown, about 5 minutes or so. When the stew is ready, add the peppers and minced olives, stir through to warm, adjust seasonings, and serve.
Recipe adapted from The Cook's Bible, by Christopher Kimball
