Friday, October 19, 2012
Autumn Pork Stew
All that being said. I love stew. It feels warm and comforting and truly homemade.
This past summer our neighbor and friend had a birthday pig roast. We ended up with a freezer bag of savory, long cooked pork. Tasty, but that bag takes up a lot of room in our -- I suspect -- less than standard size freezer. I started out to turn those leftovers into savory stew.
First I sautéed a chopped onion, chopped celery, 2 cloves of garlic, sage, fresh rosemary, 2 bay leaves and chopped bacon in a combination of butter and olive oil. When the vegetables softened a bit I added in the chopped pork (not for long since it was already cooked) and a good sized splash of white wine. When the wine cooked down I added in 3 cups of chicken broth, 1 large sweet potato, peeled and cubed, 2 tart apples cored and cubed, and thick wedges of potato. After simmering for about 15 minutes the vegetables were almost tender but the broth seemed a little thin so I combined about 1/2 TB of corn starch with 2 TB of milk and mixed that into the bubbling stew ( I could have mixed some flour in with the early sauté). After a short boil to allow the cornstarch to thicken James' glistening harvest stew was ready to serve with plenty of bread to sop up the flavorful, shiny thick sauce.