CLASSIC PORK STEW
1/4 pound country salt pork, cut into 1/4-inch chunks, 1/4 cup self-rising flour, 1 (1.5 oz. ) package beef stew seasoning mix, 1/2 teaspoon granulated garlic, 1/2 teaspoon fresh ground black pepper, 2 1/2 pounds pork shoulder, cut into 1/2 inch cubes, 10 ounces cremini mushrooms, cut in half, 2 medium-sized carrots, peeled and chopped into chunks, 1 1/2 cups pearl onions, 4 garlic cloves, chopped, 3/4 cup pinot noir, 2 leeks, thinly sliced1 1/2 cups beef bone broth, 2 tablespoons tomato paste, 1/2 teaspoon dried thyme, 2 bay leaves, 1 teaspoon dried organo, flat lead parsley and dill pickle spears for garnish.
Get out a large heavy skillet, heat up the pan and add the salt pork cook until crisp. Remove the salt pork from the skillet, retain about 1 to 1 1/2 tablespoons of drippings in the skillet. Mix the flour with all the dry seasonings in a gallon food storage bag. Add the pork pieces to the bag and toss. Shake off the excess and add the meat to the drippings. Fry on all sides until browned, remove from the skillet. Get out the slow cooker and add the meat to the slow cooker. Layer as follows: carrots, onions, garlic, and leeks. In a bowl add the broth, tomato paste, and wine, mix well. Reserve 1/2 cup, pour the broth mixture over the meat. Turn the cooker to high and cook for 3 hours. Add the remaining seasoning flour to a cup and add the broth mixture and stir together, add to the pot along with the salt pork at the end of the 3 hours. Continue to cook for another 1 1/2 hours. Remove the top and cook uncovered the last 20 minutes. It’s time to eat, you can cut the meat with a spoon. I crumble up a little cornbread in my bowl, or I add a heaping spoon of leftover mash potatoes.
I am flipping the switch that turns on the fireplace propping up my feet and pouring a glass of pinot noir and enjoy a piping hot bowl of this stew.
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