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Jan. 26th, 2009 08:01 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pork Stew a la Provencale.
2.5 lbs boneless pork butt, cut in 2" pieces
salt and pepper
2 Tbsp olive oil
4 cups thinly sliced onions
20 garlic cloves, peeled
2 anchovy filets, minced
2 tsp fennel seed, crushed
1 tsp chopped fresh thyme
1 tsp tarragon
6 ripe tomatoes, chopped, or 1.5 cups canned tomatoes
1/4 cup pitted and chopped green olives
1 Tbsp grated lemon zest
1 Tbsp drained capers
1 cup chicken stock
1 cup white wine
1/2 cup black Nicoise olives, pitted
Sprinkle the pork generously with salt and pepper. Heat the oil in a large Dutch oven over high heat. Add the meat in 2 or 3 batches, not crowding the pan, and cook for 7-10 minutes until the meat is browned on all sides. Lower the heat to medium and add onions. Cover and cook for 5-7 minutes until they soften. Remove the cover and cook, stirring occasionally, for another 5 minutes. Add garlic and cook for 2 minutes more.
Stir in the anchovies, fennel, thyme, and tarragon. Add rest except black olives. Return the meat to the pot and bring the mixture to a boil, then lower to simmer. Cover and cook until the meat is fork-tender, about 1 1/2 hours. If sauce is too watery, strain the solids and reduce until just syrupy. Add the black olives and season with salt and pepper to taste. Serve as is or over polenta.
What worked: Tasty. Fairly rich. Pretty easy, and a different sort of braised meat recipe. Since we had polenta at the homeowners' meeting last Sunday, I put this over quinoa - which also worked well.
What didn't: I did have to strain out the solids and boil down the liquid for half an hour, which was kind of a pain. It was the right thing to do though. I didn't have any Nicoise olives so I used a generic decent black olive, which was okay but probably didn't add a significant amount of flavor.
Will I make it again? Sure.
2.5 lbs boneless pork butt, cut in 2" pieces
salt and pepper
2 Tbsp olive oil
4 cups thinly sliced onions
20 garlic cloves, peeled
2 anchovy filets, minced
2 tsp fennel seed, crushed
1 tsp chopped fresh thyme
1 tsp tarragon
6 ripe tomatoes, chopped, or 1.5 cups canned tomatoes
1/4 cup pitted and chopped green olives
1 Tbsp grated lemon zest
1 Tbsp drained capers
1 cup chicken stock
1 cup white wine
1/2 cup black Nicoise olives, pitted
Sprinkle the pork generously with salt and pepper. Heat the oil in a large Dutch oven over high heat. Add the meat in 2 or 3 batches, not crowding the pan, and cook for 7-10 minutes until the meat is browned on all sides. Lower the heat to medium and add onions. Cover and cook for 5-7 minutes until they soften. Remove the cover and cook, stirring occasionally, for another 5 minutes. Add garlic and cook for 2 minutes more.
Stir in the anchovies, fennel, thyme, and tarragon. Add rest except black olives. Return the meat to the pot and bring the mixture to a boil, then lower to simmer. Cover and cook until the meat is fork-tender, about 1 1/2 hours. If sauce is too watery, strain the solids and reduce until just syrupy. Add the black olives and season with salt and pepper to taste. Serve as is or over polenta.
What worked: Tasty. Fairly rich. Pretty easy, and a different sort of braised meat recipe. Since we had polenta at the homeowners' meeting last Sunday, I put this over quinoa - which also worked well.
What didn't: I did have to strain out the solids and boil down the liquid for half an hour, which was kind of a pain. It was the right thing to do though. I didn't have any Nicoise olives so I used a generic decent black olive, which was okay but probably didn't add a significant amount of flavor.
Will I make it again? Sure.
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Date: 2009-01-26 05:55 pm (UTC)hrm. I think I need to break out the dutch oven....