How To Cook the Best PORK STEW (Hearty and Tender) | One-Pot Pork Stew Recipe with Vegetables!!
This hearty pork stew recipe is filled with meat and vegetables. In traditional recipe of pork and potato stew with carrot there are all necessary spices that will add this meal a special aroma and about in an hour a mouthwatering stew will be ready for serving. That is a perfect dish for holidays and weekdays.
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✅ Ingredients:
• pork tenderloin or neck – 1,8 lb | 800 g
• potato – 2,2 lb | 1 kg
• carrot – 10,5 oz | 300 g
• yellow onion – 7 oz | 200 g
• celery stalks – 3 oz | 100 g
• garlic – 3 cloves
• vegetable oil – 2 tbsp
• smoked paprika – 2 tsp
• dried marjoram – 1 tsp
• dried thyme – ½ tsp
• ground black pepper – to taste
• salt – to taste
• 2 bay leaves
• water – 3,5 cup | 800 ml
• fresh greens: parsley, dill, cilantro – to taste
✔︎ You will need:
• carving board
• deep pan or saucepan
???? Preparation:
1. Dice the potato, cut the carrot into bars and chop the bulb onion, celery, garlic and greens. Cut the pork into medium pieces.
2. Heat a saucepan with the vegetable oil over medium heat, add the meat and fry on all the sides until golden brown for 12-15 minutes.
3. Add the bulb onion and fry for another 3 minutes over medium heat until onion is golden brown.
4. Add the carrot and celery, stir and keep frying for 3 minutes over medium heat stirring occasionally.
5. Add the chopped garlic, ground pepper, paprika, marjoram, thyme and salt to taste, stir and fry for a minute over medium heat.
6. Into the saucepan add the potato and water, stir and bring to a boil.
7. Reduce the heat to low, cover the saucepan with a lid and simmer for 20 minutes.
8. In 20 minutes stir, add the bay leaves and cook for another 20 minutes.
9. Add the chopped greens, stir well, switch the heat off and cover with the lid for a couple of minutes.
10. Serve your pork and potato stew hot.
Homemade Pork and Beans
Homemade Pork and Beans are hearty, sweet, tangy, and loaded with serious flavor. We've included instructions for the oven, slow cooker, and instant pot to make this the easiest pork and beans ever!
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✅Ingredients
• 1 pound thick sliced bacon, diced
• 1 - 1 ½ pounds pork butt, cubed 2x2 inch
• 1 medium onion, diced
• 48 ounces canned navy, pinto, or cannellini beans, undrained
Sauce:
• 2 cups ketchup
• ¼ cup brown sugar
• 2 tablespoons ground mustard, wet variety
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup water
✅Instructions
1️⃣ Preheat oven to 300 degrees Fahrenheit.
2️⃣ Heat a large skillet over medium-high heat. Add in bacon and cubed pork and cook until it starts to render out the fat and brown. Add in the onion and cook alongside the bacon and pork for about 6-8 minutes, or until bacon and onion have started to brown.
3️⃣ In a bean crock or large oven-safe dish, add the pork, onion mixture, and undrained beans.
4️⃣ Pour the sauce mixture over the beans and stir until all is coated.
5️⃣ Cook in oven for 2 1/2-3 hours and serve hot.
Sauce:
1️⃣ Add in the sauce ingredients- ketchup, brown sugar, ground mustard, garlic powder, and pepper. Stir until well combined.
Slow Cooker Instructions:
1️⃣ Follow all instructions for the stovetop to cook the bacon, pork, and onions. Once cooked, transfer them to a 5-8 quart slow cooker. Add in the beans and sauce ingredients. Stir until well combined.
2️⃣ Cover and cook on low for 4-6 hours.
Instant Pot Instructions:
1️⃣ Using the sauté setting on your Instant Pot, cook the bacon and cubed pork until the fat starts to render, the bacon starts to crisp and the pork cubes start to brown. Add onion and cook 6-8 minutes, until onion has started to brown. Remove most of the grease except for about 2 tablespoons.
2️⃣ Add the sauce mixture and stir until combined.
3️⃣ Put the lid on and set pressure release valve. Cook on high pressure for 25 minutes, then let naturally release pressure for 10 minutes before carefully turning the pressure release valve to venting to finish releasing pressure.
4️⃣ Add beans to the pot and stir to combine. Put the lid back on, set pressure release valve, and cook on high pressure for an additional 10 minutes.
5️⃣ Carefully turn pressure release valve to venting to quick release pressure. Then serve hot.
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White Bean Pork Stew Recipe - Glen And Friends Cooking
White Bean Pork Stew Recipe - Glen And Friends Cooking
Hmmm - what to call this recipe? Is it a stewed pork and white beans recipe? Is it a pork and white bean chili recipe? It doesn't really qualify as a pork chili verde... but is it a white pork chili?
Ingredients:
4 strips bacon, chopped
2 medium onions, chopped
2-3 cloves garlic, minced
1 jalapeño pepper, chopped
4 sprigs fresh thyme
Salt and pepper to taste
45 mL (3 Tbsp) tomato paste
10 mL (2 tsp) Mexican oregano
1- 127 mL can chopped green chillies
1 - 796 mL (28 oz) can diced tomatoes
2 - 540 mL (19 oz) can small white beans, rinsed
1 Kg (2 lb) pork butt / pork shoulder, cut into 2” cubes
875 mL (3 ½ cups) pork or chicken broth
Method:
In a heavy dutch oven or soup pot, fry off the bacon until crisp.
Toss in the onions and fry until translucent, then add the jalapeño, thyme, salt and pepper.
Add the tomato paste and continue to fry another 2-3 minutes.
Stir in the remaining ingredients.
If cooking in the oven; cover and place in a preheated 320ºF oven for 2-3 hours, checking and stirring occasionally.
Add more liquid if needed.
If cooking on stovetop; reduce heat to a simmer, cover and simmer 2-3 hours, checking and stirring occasionally.
Add more liquid if needed.
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Warming Pork & Bean Stew with Colin Fassnidge
When it’s cold outside, cosy up with Colin Fassnidge's Pork Shoulder & Legumes Stew (RECIPE BELOW). Packed with fresh ingredients and loads of flavour, it’s the ultimate comfort meal.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Pork Shoulder & Legumes Stew
Recipe by Colin Fassnidge
Serves 4
Prep 10 mins
Cooking 2¼ hours
1 tbs olive oil
400g pork shoulder, diced
2 brown onions, coarsely chopped
2 carrots, coarsely chopped
1 garlic bulb, halved horizontally
2 dried bay leaves
100g ginger, finely grated
2 whole star anise
100ml soy sauce
2 tsp apple cider vinegar
400g can cannellini beans, rinsed, drained
1. Preheat oven to 140˚C. Heat the oil in a large flameproof casserole pan. Add the pork and cook, turning occasionally, for 10 mins or until golden and caramelised.
2. Add the onion, carrot, garlic and bay leaves and stir to combine. Cook for 5 mins. Add the ginger and stir to combine. Add 4 cups (1L) water, the star anise, soy sauce and vinegar. Bring to the boil. Cover and bake for 2 hours or until the pork is tender.
3. Add beans to the pork mixture and stir until combined and heated through. Divide among serving bowls to serve.
Want more delicious dinner recipes? Check out our ‘Family-friendy pasta’’ playlist which includes:
One-pot veggie pasta:
How to make sweet potato gnocchi with pesto:
Easy cheesy pasta bake:
Smoked salmon fettuccine with creamy lemon sauce:
Feijoada (Feijoada à Transmontana: Portuguese Bean and pork Stew)
GET THE RECIPE:
2 pounds pork shoulder or pork butt
2 pounds pork feet, knuckle or shank
8 oz pork belly or uncured bacon
1 pound chourico or linguiça sausage
1 pound dry red beans or 4 cans of bean
1 yellow onion diced
1 head of cabbage chopped
3 carrots chopped
1/4 cup extra-virgin olive oil
1 cup white wine
1 bulb garlic chopped
1 TBSP paprika
4-6 bay leaves
1 can diced tomatoes (salt and pepper)
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Southern Pork & Beans
Pork shoulder is the perfect cut to cook into tender submission in rich barbecue-style sauce for the best Southern beans you'll ever try.
This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 70)!
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