COME HERE LET ME WRAP YOU UP

fried salt-pork

Growing up my paternal grandmother Emma had a couple kitchen rules regarding food.  There always had to be a pot of something on the stove.  She would say what if someone stops by, you must welcome them into your home, your heart and offer them something to eat.   When she would start breakfast, she would begin to prepare that pot. Frying off the chunks of salt pork you have completed the 1st step.  Follow the steps below, in a couple of hours I’ll wrap you up in a bowl of Pork Stew!

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 dry seasoning mix, 1/2 teaspoon granulated garlic, 1/2 teaspoon fresh ground black pepper, 2 1/2 pounds pork cutlets, cut into 1/2 inch cubes,  10 ounces  cremini mushrooms, sliced 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 oregano, 1 tablespoon flat leaf parsley, chopped and a dill pickle spears for garnish.

Get out a large, heavy skillet, heat up the pan add some shortening, deep fry the salt pork 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 shoulder 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 combine 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 bowl and add the broth mixture and stir together, add to the pot along with the salt pork.  Continue to cook for another 1-hour on high. Remove the top and cook uncovered the last 20 minutes.

Please let me know if you like the recipes I am posting.  Are you going to cook these recipes? Tell me, please tell your friends and family to join on the blog at http://www.cookingwithjacquerose.com, that is the only way I will know if I am posting the recipes that you want.  If there is a recipe you want, let me know I’ll fix it.

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