Piquant Stew

An unusual combination of sweet and spicy pork and vegetables, Piquant Stew is an adaptation of a Filipino recipe. Serve with an orange salad and boiled rice.

6 tablespoons seasoned flour, made with

6 tablespoons flour,

½ teaspoon salt and

½ teaspoon black pepper

1 lb. pork fillets, cut into -J-inch thick slices

1 oz. butter

4 tablespoons vegetable oil

12 small onions

2 garlic cloves, crushed

6 medium-sized carrots, scraped and cut into -J-inch slices large potatoes, diced tomatoes, blanched, peeled, seeded and chopped

2 teaspoons sugar

½ teaspoon salt

1-inch piece fresh root ginger, peeled and finely chopped

1-inch piece cinnamon stick green chilli, seeds removed and finely chopped

1 tablespoons vinegar

6 fl. oz. red wine

6 A. oz. chicken stock

Place the seasoned flour on a plate and dip the pork slices, one by one, in it, shaking off any excess. Set aside.

In a large flameproof casserole, melt half of the butter with half of the oil over moderate heat. When the foam subsides, add the pork pieces, a few at a time, and cook them, turning frequently, for 5 minutes or until they are lightly browned all over. With a slotted spoon, transfer the pork to a large plate. Keep warm while you fry the remaining pork in the same way. Set aside.

Add the remaining butter and oil to the casserole. When the foam subsides, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes or

Piroshki are little pies from Poland, made in our recipe with rich pastry and a filling of veal and sour cream. And they’re perfect for picnics! until the onions are soft and translucent but not brown. Stir in the carrots, potatoes and tomatoes and cook for a further

5 minutes.

Stir in the sugar, salt, ginger, cinnamon, chilli and vinegar and cook, stirring occasionally, for 8 minutes. Return the pork to the casserole and pour in the wine and stock. Bring the liquid to the boil over high heat. Cover the casserole, reduce the heat to low and simmer the stew for 1 to ½ hours, or until the pork is tender.

Taste the stew and add more salt if necessary.

Remove the casserole from the heat and remove and discard the cinnamon stick. Serve immediately.

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