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I was happy as a school-girl two days before New Year’s Eve when big, fluffy snowflakes began to fall. It only lasted a few hours, but it was pretty to watch as my colorful pansies were dusted with snow.
I immediately began to think about dinner. I had not made pork in many months, and since the weather has turned cold, a rich, hearty Pork Stew came to mind.
The best cut for this braised dish is pork shoulder, which also is known as butt. Buy about three pounds of boneless pork shoulder and ask your butcher to cut it into 2-inch pieces.
As my stew simmered, I realized pork is somewhat like chicken in that it adapts to all sorts of recipes from around the world. There are so many cuts to choose from: Pork chops; boneless pork chops, pork tenderloin, pork loin roasts and crown roast of pork.
Although I grew up eating bacon, I did not taste my first pork chop until I was in my 20s when a roommate brought some home. Lucky for us, her father was a butcher and supplied us with all sorts of meat.
Ever think of making a stir-fry with strips of boneless pork? It’s as tender as chicken, you can spice it up and use any vegetables you have on hand.
Here’s to snow days.
Pork Stew
Ingredients:
3 pounds of boneless pork shoulder, bring to room temperature, wipe dry with paper towels and cut into 2-inch pieces
Enough Canola oil to coat the bottom of a 4-quart pot
1 large onion, diced
2 carrots, diced
2 stalks of celery, diced
4 fat cloves of garlic, sliced
2 bay leaves
3 heaping tablespoons of tomato paste
Kosher salt and freshly ground black pepper, to taste
2 cups of chicken stock
Directions:
Heat the oil over medium-high. Working in batches, add the pork and brown on all sides. Remove the pork to a bowl using a slotted spoon.
Sauté the onion, carrots, celery and garlic over medium-high for about five minutes. Return the pork to the pot. Add all of the remaining ingredients, stir well until the tomato paste is blended. Bring the contents of the pot to a boil, lower the heat to simmer, cover the pot and simmer for about three hours.
Serves four to six.
Pork Chops with Apples and Fennel
Ingredients:
4 rib pork chops, bring to room temperature and wipe dry with paper towels
Kosher salt and freshly ground black pepper, to taste
4 tablespoons of olive oil
2 apples, such as Gala or Braeburn, peeled, cored and sliced into matchstick-size pieces.
1 large fennel bulb, sliced into thin strips
1 cup of dry white wine
2 tablespoons of unsalted butter
Directions:
Score the fat around each chop with a paring knife to prevent them from curling. Season the pork chops with the salt and pepper.
Heat the oil over medium-high. Sear the pork chops for about three minutes on each side. Place them on a warm platter and tent with aluminum foil.
Heat the skillet over medium. Using a wooden spoon, scrape the fond or brown bits that have formed on the bottom of the skillet. Add the wine and butter, raise the heat to high and reduce the sauce just until it thickens.
Return the pork chops to the skillet and heat through gently.
Place one pork chop on each of the four warm plates. Top with sliced apples and fennel.
Serves four.
Pork Stir-Fry
Ingredients:
4 slices of boneless pork tenderloin, bring the pork to room temperature
4 tablespoons of Canola or peanut oil
1 bunch of scallions, sliced
1 large red bell pepper, seeded and sliced
1 small head of broccoli crowns, separated into bite-size pieces
6 large mushrooms, wiped clean and sliced
4 fat garlic cloves, sliced
1/2 cup of soy sauce
Sprinkling of hot pepper flakes
4 tablespoons toasted sesame oil
2 tablespoons cornstarch
1/2 cup of water
Directions:
Heat the oil in a wok or large skillet. Add the pork and stir-fry over high just until the meat loses its pink color, for about three. Remove the pork to a bowl.
Add the vegetables and stir-fry them over high for about three minutes. Add the soy sauce and sesame oil and heat through.
Return the pork to the skillet and stir well to combine. Lower the heat to medium, add the cornstarch and water mixture and blend well. If the sauce is a little thick, add about 1 teaspoon of water.
Serve with hot steamed rice.
Serves four to six.
Contact the South Philly Review at editor@southphillyreview.com.
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