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Pork And Vegetable Stew

Meat.World's picture
Ingredients
  Boneless pork shoulder 2 1⁄2 Pound, cut into large cubes
  Onions 2 , thinly sliced
  Lard 4 Tablespoon
  Cabbage 1 Small, halved, cored and cut into pieces
  Carrot 1 Large, diced
  Parsley root 1 , diced (Hamburg)
  Celeriac 1⁄2 , diced
  Okra 1⁄4 Pound, sliced
  Fresh white beans/125 milliliter dried navy / pea beans 1 Cup (16 tbs), soaked in water overnight, drained and parboiled for 10 minutes
  Shelled fresh peas 1 Cup (16 tbs)
  Zucchini 1 Small, diced
  Eggplant 1 Small, diced
  Potatoes 3 , diced
  Cauliflower 1 Small, cut into small florets
  Tomatoes 3 Large, sliced
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Interest: 
Healthy
Preparation Time: 
50 Minutes
Cook Time: 
90 Minutes
Ready In: 
140 Minutes
Servings: 
7

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