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Cook1 hr 40 mins
This delicious stew recipe comes from "Williams-Sonoma Italian Favourites". The recipe suggests serving it over polenta but since I myself don't care for polenta, mashed potatoes make a good substitute.
- 2 1⁄2 lbs boneless pork blade roast, cut into 1-1/2-inch cubes
- 1 tablespoon olive oil
- 1 large onion, halved and sliced
- 4 garlic cloves, chopped
- 1⁄4 cup balsamic vinegar
- 2 carrots, peeled and diced
- 1 bay leaf
- 1 1⁄2 cups dry red wine
- 1 cup chicken broth
- 1⁄2 cup sun-dried tomato packed in oil, drained and chopped
- 2 tablespoons flat leaf parsley, chopped
- In a large frying pan over medium-high heat, warm the olive oil.
- Add the pork and cook until evenly browned, about 6 minutes.
- Transfer the pork to a heavy saucepan.
- Adding more oil to the pan if needed, saute the onion over medium heat, stirring often, until browned, about 5 minutes, adding the garlic during the last 30 seconds.
- Add the vinegar and deglaze the pan by stirring to scrape up any browned bits from the pan bottom.
- Pour the liquid over the pork and season to taste with salt.
- Add the carrots, bay leaf, and enough wine and broth almost to cover.
- Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1-1/2 hours.
- About 15 minutes before the pork is done, stir in the tomatoes.
- Taste and adjust the seasoning.
- Garnish with the parsley.
- Serve over polenta or mashed potatoes.