Food recipes
Purchased Pork Stew with Chestnuts
Purchased Pork Stew with Chestnuts
Ingredients:
11/2 pounds boneless pork loin, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, diced
1 carrot, diced
2 celery ribs, diced
2 tablespoons chopped fresh sage
2 cups dry red wine
1/2 cup Chicken Stock or purchased stock
Directions:
1 (3-inch) cinnamon stick
1 bay leaf
Pinch of ground cloves
1 (10-ounce) jar cooked chestnuts
2 teaspoons cornstarch
Salt and freshly ground black pepper to taste
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil.
Broil pork for 3 minutes per side, or until browned. Transfer pork to the slow cooker,
and pour in any juices that have collected in the pan.
2. Heat oil in a small skillet over medium-high heat. Add onion, carrot, celery, and
sage, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape
mixture into the slow cooker.
3. Add wine, stock, cinnamon stick, bay leaf, and cloves to the slow cooker, and stir
well. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until pork is tender.
4. If cooking on Low, raise the heat to High. Mix cornstarch and 2 tablespoons cold
water in a small cup. Stir chestnuts and cornstarch mixture into pork. Cook for an
additional 15 to 20 minutes, or until juices are bubbling and slightly thickened.
Remove and discard cinnamon stick and bay leaf, season to taste with salt and pepper,
and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, over low heat until hot, stirring occasionally.
Variation:
Substitute cubes of veal for the pork.
To save time when making a recipe with many liquid ingredients, measure them into the same large
cup, calculating what the level should be after each addition.
T
he literal translation of contorno, or the plural of contorni, is “outline” or
“border.” It comes from the verb contornare, or “to surround.” But used in its culinary
form, what the contorni surround is the main course. They are the all-important side
dishes that accompany an entrée. Those are the recipes you’ll find in this chapter.
In Italian restaurants contorni are frequently ordered for the table of diners because
unlike in other restaurants where the entrée plate is garnished by the chef with an
appropriate combination of vegetables and carbohydrates, that does not happen often
in Italy. So the side dishes become a category of their own, to be shared by diners
Ingredients:
11/2 pounds boneless pork loin, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, diced
1 carrot, diced
2 celery ribs, diced
2 tablespoons chopped fresh sage
2 cups dry red wine
1/2 cup Chicken Stock or purchased stock
Directions:
1 (3-inch) cinnamon stick
1 bay leaf
Pinch of ground cloves
1 (10-ounce) jar cooked chestnuts
2 teaspoons cornstarch
Salt and freshly ground black pepper to taste
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil.
Broil pork for 3 minutes per side, or until browned. Transfer pork to the slow cooker,
and pour in any juices that have collected in the pan.
2. Heat oil in a small skillet over medium-high heat. Add onion, carrot, celery, and
sage, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape
mixture into the slow cooker.
3. Add wine, stock, cinnamon stick, bay leaf, and cloves to the slow cooker, and stir
well. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until pork is tender.
4. If cooking on Low, raise the heat to High. Mix cornstarch and 2 tablespoons cold
water in a small cup. Stir chestnuts and cornstarch mixture into pork. Cook for an
additional 15 to 20 minutes, or until juices are bubbling and slightly thickened.
Remove and discard cinnamon stick and bay leaf, season to taste with salt and pepper,
and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, over low heat until hot, stirring occasionally.
Variation:
Substitute cubes of veal for the pork.
To save time when making a recipe with many liquid ingredients, measure them into the same large
cup, calculating what the level should be after each addition.
T
he literal translation of contorno, or the plural of contorni, is “outline” or
“border.” It comes from the verb contornare, or “to surround.” But used in its culinary
form, what the contorni surround is the main course. They are the all-important side
dishes that accompany an entrée. Those are the recipes you’ll find in this chapter.
In Italian restaurants contorni are frequently ordered for the table of diners because
unlike in other restaurants where the entrée plate is garnished by the chef with an
appropriate combination of vegetables and carbohydrates, that does not happen often
in Italy. So the side dishes become a category of their own, to be shared by diners
Printed from https://recipe.bluelayer.org/recipe/73733/purchased-pork-stew-with-chestnuts