Pork Stew with Bacon

pork stew with bacon
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Stew is one of the simplest dishes. It can be beef, pork, chicken. Whatever you choose, you will eat a delicious lunch. I don’t know about you, but we rarely eat pork. Now I use pork meat for my stew.

Ingredients:

500 gr sliced pork shoulder.

Two medium onions sliced.

100gr smoked bacon, sliced.

Two green paprika.

Salt and pepper to taste

A tbsp grounded sweet paprika

Two medium garlic cloves, minced

1 cup white wine

Two cups chicken broth

One bay leave

Two tbsp olive oil.

In a large pot over medium to medium-high heat, add onions, bacon, green paprika and one tbsp  oil. Saute onions until they are translucent, but not browned. When the onions have finished cooking, turn down heat to low, add grounded paprika and bay leave to mixture and stir to mix well.

2. Season each side of the pork slices generously with salt and pepper.

3. In a frying pan over medium-high to high heat, heat about a tbsp of oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil.

4. Cut each of the pork slices in half and place them back in the pot with the onions. Add garlic, water and chicken broth to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally.

5. When the stew is thickened up a bit and the onions are starting to disappear, it is ready for the final seasoning. Add salt and pepper to taste and white wine. Simmer on medium heat for more 15 minutes.

pork stew with bacon

Handy tips for making a delicious stew

The meat is always slicing perpendicular to the fiber – otherwise, it will remain fibrous and chewed – and cut into cubes.

Instead of oil, use fat, as it will bring out the pure aroma of onions and peppers. The best is the fat rendered from smoked bacon, which gives the food a subtle smoky flavor.

The dense, juicy secret is a sufficient amount of onions. For 1 kg of meat, it is enough for approx two medium onions – from 3 become a sweat. Ten minutes, you need to fry-spout in hot fat. For the onion base, you can take one medium-sized green pepper and tomato (per kilos).

Do not put ground paprika on the meat, put in the hot fat, so that its coloring matter and aroma are maximized to release. For 1 kg of meat, give 1 tbsp good quality non-pungent ground paprika.

In classic recipes, only salt and paprika are present. You can also use other spices or a little garlic, but do not suppress the taste of meat.

Find Chicken Cabbage recipe here

The stew should cook with little water in small liquid. Onions and meat, roasted on the fat, allow as much liquid as it can soften. On slow-tempered fire, cooked under the lid, very little juice require for pouring. It can be plain water, or broth, as well as good quality dry or semi-dry red wine. The latter should be in the last 15-20 minutes of cooking; otherwise, it will lose its taste. Always pour a little liquid under the meat.

When you have cooked the liquid, we always pour only a little water so that the meat is not cooked but roasted in its liquid, almost fat.

Pork Stew with Bacon

 Looking for a delicious pork stew with bacon recipe? Look no further. 
Prep Time30 mins
Cook Time1 hr
0 mins
Total Time1 hr 30 mins
Course: lunch
Cuisine: European
Keyword: bacon, onion, pork, stew, white wine
Servings: 4 people
Author: Tina

Ingredients

  • 500 gr sliced pork shoulder
  • Two medium onions sliced
  • 100 gr smoked bacon sliced
  • Two green paprika sliced
  • Salt and pepper to taste
  • 1 tbsp grounded sweet paprika
  • 2 medium garlic cloves minced
  • 1 cup white wine
  • 2 cups chicken broth
  • 1 bay leave
  • 2 or 3 tbsp olive oil

Instructions

  • In a large pot over medium to medium-high heat, add onions, bacon, green paprika and one tbsp  oil. Saute onions until they are translucent, but not browned. When the onions have finished cooking, turn down heat to low, add grounded paprika and bay leave to mixture and stir to mix well.
  • Season each side of the pork slices generously with salt and pepper.
  • In a frying pan over medium-high to high heat, heat about a tbsp of oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil.
  • Cut each of the pork slices in half and place them back in the pot with the onions. Add garlic, water and chicken broth to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally.
  • When the stew is thickened up a bit and the onions are starting to disappear, it is ready for the final seasoning. Add salt and pepper to taste and white wine. Simmer on medium heat for more 15 minutes.

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