Tuesday, March 18, 2014

Pork Stew

Cold weather makes me very much hungrier than warm weather. It is very warm nowadays as it hasn't been rained for many days now. The water in the dam is getting lesser and the water rationing will start today. For those who are in cold countries, you may try this comfort food recipe, pork stew. The longer you cook this, the better it becomes.

  • 1 1/2 lbs boneless pork chops, 3/4 inches thick,cut into 1 inch cubes
  • 1 1/2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 1/2 tablespoons olive oil
  • 4 ounces trimmed and sliced portabella mushrooms
  • 2 cups sliced onions
  • 1 cup dry white wine
  • 1/2 teaspoon dried basil
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon dried rosemary, crushed
  • 2 tablespoons fresh lemon juice
  • parsley or cilantro (to garnish)
  1. Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil.
  2. Add portabella mushrooms and sliced onion and saute for 5 more minutes.
  3. Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan.
  4. Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little.
  5. Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro.

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