Pork stew in wine sauce
Three-meat stew – a traditional delicacy that brings an explosion of flavors and taste to your table. This recipe is not just a dish but a true culinary experience, perfect for special occasions or to indulge yourself after a tiring day. In this detailed guide, I will accompany you step by step through the preparation process, providing useful tips and interesting information about ingredients, combinations, and possible variations.
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Servings: 4-6
Ingredients
- 500 g pork (the thigh is ideal, but you can also use neck for extra juiciness)
- 200 g smoked ham (smoked bacon)
- 200 g smoked meat (or a few pieces of ribs, for an intense flavor)
- 1 large onion (preferably white or yellow, for a subtle sweetness)
- 4 green garlic stalks (its fresh aroma works wonders in food)
- 2 garlic cloves (to intensify the flavors)
- Salt (to taste)
- Pepper (freshly ground, for a stronger taste)
- 1 teaspoon thyme (dried or fresh, according to preference)
- 2 bay leaves (for a deep aroma)
- 3 tablespoons red pepper paste (this adds color and sweetness)
- 1 tablespoon tomato paste (or 2-3 tablespoons of tomato juice, for a touch of acidity)
- 300 ml dry or semi-dry white wine (choose a quality wine, as it will significantly influence the taste)
- Oil (for frying, preferably sunflower or olive oil)
A Brief History
Stew is a traditional dish loved by many cultures, reflecting the richness of local ingredients and culinary craftsmanship passed down through generations. This recipe is usually associated with festive meals, served alongside polenta or mashed potatoes, and often accompanied by good wine. Thus, it is more than just a dish – it is a celebration of community and conviviality.
Preparation Technique
1. Prepare the ingredients: Start by cutting the pork into suitable pieces, about 3-4 cm. Similarly, cut the smoked ham and ribs, but leave them in larger pieces to maintain juiciness. Chop the onion finely, and slice the green garlic into thin rounds.
2. Heat the oil: In a large pot, preferably a cauldron or a deep saucepan, add a splash of oil and let it heat over medium heat. It’s important not to let it get too hot, otherwise the oil will burn.
3. Fry the meat: Add the pork, ham, and ribs to the hot oil. Stir well to ensure all pieces are coated with oil. Cook until the meat turns uniformly white, about 8-10 minutes.
4. Add the vegetables: When the meat is well browned, add the chopped onion and green garlic. Stir and let it cook until the onion becomes translucent, about 5 minutes.
5. The wine: At this magical moment, add the white wine. It is essential that the wine covers almost all the meat, so don’t hesitate to add more if necessary. This will help create a rich and aromatic sauce.
6. Seasoning: Add the bay leaves, salt, pepper, and thyme. Let everything simmer on low heat for about 15 minutes, so the flavors blend perfectly.
7. The pepper sauce and tomato paste: After 15 minutes, add the red pepper paste and tomato paste. Stir well and let it simmer on low heat for another 15-20 minutes, until the sauce thickens slightly.
8. Final touches: In the last minutes of cooking, crush the remaining garlic cloves with the blade of a knife and chop them finely. Add them to the dish and stir to integrate the flavors. Turn off the heat and let the stew rest for a few minutes before serving.
Serving and Variations
The stew is served hot, ideally alongside a generous portion of steaming polenta, which absorbs the aromatic sauce perfectly. You can also add a fresh summer salad with tomatoes and cucumbers to balance the rich flavors of the dish.
If you want to add a touch of originality, you can try adding a few green or black olives at the end, or even some slices of hot pepper if you like a bit of spice.
Frequently Asked Questions
1. Can I use other types of meat?
Sure! You can use beef or chicken, but the cooking time will vary. Beef will require a longer time to become tender.
2. What wine should I choose?
Choose a quality dry or semi-dry white wine that you enjoy drinking. The taste of the wine will influence the final aroma of the dish.
3. Can I make the stew in advance?
Absolutely! The stew can be prepared a day in advance, and the flavors will be even more intense the next day. Keep it in the fridge and reheat on low heat before serving.
4. What drinks pair well with this dish?
A dry white wine or a pale beer pairs perfectly. Additionally, a shot of plum brandy can be a traditional choice.
Nutritional Information
A serving of stew (approximately 200 g) contains about 600-700 calories, depending on the types of meat used. It is rich in protein due to the meat content, but also in healthy fats from the smoked meat. Garlic and onion provide antioxidants and vitamins, while the wine adds a note of acidity that aids digestion.
Personal Note
This three-meat stew recipe is truly special to me because it reminds me of family meals spent around a table full of dishes. Each bite evokes cherished memories and makes me feel connected to traditions. I encourage you to prepare this recipe not only to enjoy a delicious meal but also to create memories with your loved ones.
Enjoy cooking and don’t forget to let your creativity flow! Bon appétit!
Ingredients: 500 g pork (thigh); 200 g smoked ribs; 200 g smoked bacon; 1 onion; 4 green garlic stalks; 2 cloves of garlic; salt; pepper; 1 teaspoon of thyme; 2 bay leaves; 3 tablespoons of red pepper paste; 1 tablespoon of broth (2-3 tablespoons of tomato juice); 300 ml dry/semi-dry white wine; a little oil.
