Pork stew with tomatoes – black box main
I sure hope that dishes like this soon fail to look appealing to me, but as the weather is still close to freezing point here, making a stew is almost the natural thing to do right? In our black box Tom had included pork stew meat (which is most likely called entirely different but for lack of a better description, it is pork stew meat..), bimi and pickled chili’s so that is what I had to include in this dish. I always think a stew is one of the easiest meals to make, together with soup probably. It’s perfect for throwing in leftovers and you can change the flavors easily by adding different herbs or different ingredients.
It takes a while to make but you don’t really need to sit next to the stove to keep an eye on it, so just let it simmer away for a couple of hours and you will not be disappointed. O and those innocent looking chili peppers in the little pickled pot were incredibly hot! Good thing I tasted one before throwing them in… (well I put just a tiny piece in my mouth and removed it straight away. So hot!)
Pork stew with tomatoes
Ingredients
- 500 gr cheap pork cut for making a stew
- 1 onion cut in quarters
- 1 leek cut in pieces
- 1 can of tomatoes
- 3 fresh tomatoes cut in quarters
- 1 picked hot pepper, sliced finely
- 2 cinnamon sticks
- 2 bay leaves
- salt
- pepper
- a few sprigs of thyme
- chicken stock
- butter
- 1 slice of white bread
- little bit of cornflour to thicken the sauce
- 200 gr bimi or broccoli
- 2 cloves of garlic
Instructions
- Cut the pork into smaller cubes. Heat the butter in a Dutch oven and brown the meat on all sides before adding the rest of the ingredients. Add the onions, garlic, leeks, chili, cinnamon sticks, bay leaves, thyme, tomatoes and can of tomatoes and add stock until the meat is just covered with liquid.
- Bring to the boil and leave to simmer for about 1,5 hrs. Check how far your meat is and once almost done ad the bimi or broccoli and cook in the liquid for the remaining half hour until the meat is tender and the bimi is cooked.
- Serve with rice or potatoes.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
A great idea and recipe! That stew must taste really good.
Cheers,
Rosa
I don’t think I would ever get sick of looking at dishes like this, I’m hungry just looking at the photos – I can only imagine how great it smells and tastes!
Winter will soon be upon us and I’ve been collecting recipes all summer from you northerners. This is going to be one of the first I try!
Same here simone … I want my body to stop craving stews and soups and start with the spring/summer cravings. Loving the flavors in this stew!
Right up my alley, especially now that it’s snowing again.
Bookmarked it.
hello Simone!
This dish looks extremely appealing to me and I will most probably make it in the upcoming days. What is the nane of the pork cut you used in Dutch? Did you use schouder?
Thanks!
A delightful variation on a theme! Love the idea of using a cinnamon stick! Yes, our winter is approaching as the calendar tells us [Easter at above 24-25 C is not really autumn 🙂 !] but to me the seasons somehow never seem to make a difference. I still eat salads every day thru’ winter and am quite likely to make a lovely pork stew like this during warm weather! Funny . . . peculiar I suppose 😉 !!