HOW TO MAKE PORK STEW MEAT TENDER RECIPES

Name: Tender Pork Stew
Prep time: 20 min
Cook time: 1 h
Yield: 4
Ingredients: 2 pound(s) pork chunks; 1/2 - green pepper; 1/2 - orange pepper; 1/2 - onion; 3 - garlic cloves; 1 teaspoon(s) oregano; 1 can(s) diced tomatoes; 1/2 cup(s) green olives; 1/2 cup(s) olive oil; - salt/pepper to taste; 1 cup(s) white wine; 1 cup(s) water

TENDER PORK STEW | JUST A PINCH RECIPES

Tender Pork Stew | Just A Pinch Recipes image

This is a twist on beef stew, simple and flavorful

Provided by Monika Rosales @THEDEVOTEDCOOK

Categories Pork

Prep Time 20 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 12

Ingredients

2 pound(s) pork chunks
1/2 - green pepper
1/2 - orange pepper
1/2 - onion
3 - garlic cloves
1 teaspoon(s) oregano
1 can(s) diced tomatoes
1/2 cup(s) green olives
1/2 cup(s) olive oil
- salt/pepper to taste
1 cup(s) white wine
1 cup(s) water

Steps:

In a large pot, brown the pork chunks in olive oil on all sides, remove, set aside.
In the same pot, add the onions & peppers(diced))saute for a few minutes, add the garlic, then the rest of the ingredients.
place back in the pork chunks and simmer on low for an hour...

TENDER PORK STEW | SAINSBURY'S RECIPES

Tender pork stew | Sainsbury's Recipes image

Use chunks of warm, crusty bread to mop up all the lovely juices from this hearty stew

Provided by Sainsbury's

Total Time 155 minutes

Prep Time 15 minutes

Cook Time 140 minutes

Yield 6 - 8

Number Of Ingredients 12

Ingredients

olive oil
pork shoulder, cut into 5cm cubes
plain flour
onion, roughly chopped
carrots, peeled and roughly chopped
celery, roughly chopped
garlic cloves, crushed
tin chopped tomatoes
bay leaf
fresh thyme leaves, chopped
low-salt chicken or vegetable stock cube
grated parmesan

Steps:

Preheat the oven to 150°C, fan 140°C, gas 2. Heat half the olive oil in a medium non-stick saucepan. Dust the pork with the flour. Add half the pork to the pan and brown on all sides. Remove to a plate. Repeat with the rest of the pork and set aside.

Add the remaining olive oil to the pan, along with the onion, carrots and celery and cook, stirring occasionally, for about 10 minutes, until the onion has softened slightly. Return the meat to the pan with the garlic, tomatoes, bay leaf and thyme leaves. Make up 500ml stock using the stock cube and pour 300ml into the pan (save the rest for another recipe). Bring to the boil, then carefully pour the contents of the pan into an ovenproof casserole. Cover with a lid then transfer to the oven and cook for 2 hours.

Just before serving, remove the casserole from the oven, sprinkle with the grated parmesan and bake until the cheese has melted.

Nutrition Facts : Calories 162 calories, FatContent 8.0 grams, SaturatedFatContent 2.7 grams, SugarContent 4.1 grams, SodiumContent 300.0 milligrams salt, CarbohydrateContent 7.6 grams, FiberContent 2.1 grams, ProteinContent 13.8 grams

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