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 Tuscan Style Braised Pork Stew
Executive Chef Stephen Smith
Printable version
Ingredients serve 4:
3 oz. olive oil
1&1⁄2 lbs boneless pork shoulder in 1⁄2” cubes
salt & freshly ground black pepper
flour to dust pork
1 med. yellow onion, finely diced
2 med. carrots, peeled & cut in 1⁄4” cubes
8 white or Crimini mushrooms, quartered
16 cloves garlic, peeled & kept whole
1 cup red wine - Burgundy or Pinot Noir
2 cups chicken stock
2 cups beef stock
2 oz white truffle oil
2 oz tomato paste
4 sprigs Italian parsley
4 leaves fresh basil
fresh rustic bread for garlic toasts
Method:
Season meat & dust with flour. In large sauté pan heat olive oil until almost smoking. Add pork, onion, carrots, whole garlic cloves, & mushrooms, & stir to coat. Reduce heat to medium & sauté 5 minutes. Stir occasionally to evenly brown pork. Add red wine, return heat to high, & reduce liquid until almost dry. Add both stocks, truffle oil, & tomato paste to pan. Bring to boil & reduce heat to medium low & simmer for 1 hour, or until pork is fork tender & gravy is thickened. Adjust seasoning. Meanwhile make garlic toast from thin slices of bread brushed with olive oil, a little crushed garlic, & salt. Toast lightly in oven or broiler. Ladle stew into warm shallow bowls, add scoop of mashed potatoes in center, & wedge 3 pieces of garlic toast into potatoes. Sprinkle with fresh chopped parsley, basil, & a drizzle of olive oil.
Enjoy with a glass of Pinot Noir.
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