A tasty stew, very easy to make, perfect both for Sunday and for solving dinner on slightly cold evenings. The pork stew ‘porchetta style’ is prepared very simply, with the classic sauté of celery, carrot, and onion, to which a flavorful blend of aromatic herbs is added, with fennel that recalls porchetta itself. In this case, I used pork tenderloin, but other parts are also fine, such as loin, leg, or mixed stew meat found at the supermarket. Try this recipe, it’s really delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Seasonality: All Seasons
- Energy 383.78 (Kcal)
- Carbohydrates 4.75 (g) of which sugars 2.10 (g)
- Proteins 49.60 (g)
- Fat 17.13 (g) of which saturated 5.62 (g)of which unsaturated 8.55 (g)
- Fibers 1.24 (g)
- Sodium 226.87 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs pork meat (tenderloin, loin or other parts)
- 2 carrots
- 1 onion
- 1 stalk celery
- wild fennel
- 2 leaves sage
- 1 sprig rosemary
- 1 leaf bay
- 2 tablespoons tomato paste
- rice flour (or semolina flour)
- Half glass white wine
- as needed meat stock
- extra virgin olive oil
- salt
- pepper (or chili pepper)
Tools
- Pan
- Cutting Board
Preparation
Peel the carrots, clean the celery and onion. Chop them and place them in a thick-bottomed pan with a splash of extra virgin olive oil (1).
Clean the meat by removing any tendons or overly fatty parts. Cut it into cubes and pass it in rice flour (if you don’t have it, use semolina or all-purpose flour).
Sauté the chopped vegetables for a minute or two, add the pork cubes and brown them (2).
Deglaze with white wine and let it evaporate, salt and pepper.
Finely chop the rosemary, sage, and a sprig of wild fennel. Add the chopped herbs to the meat, along with the bay leaf.
Finally, add the tomato paste, dissolved in one or two ladles of hot stock (3).
Cover and cook until the meat is tender: if using tenderloin, it will take 30 minutes, otherwise, it will take longer depending on the size of the cubes.
During cooking, stir occasionally and add more stock if necessary. If you like, you can add a pinch of chili pepper.
Pork stew ‘porchetta style’ is ready, serve it hot, optionally accompanied by polenta, toasted bread, or pilaf rice.
Tips and Notes
Adjust the cooking times based on the type of meat used and the size of the pieces.
You can increase the amount of tomato if you like, also using tomato sauce or pulp.
You can prepare the dish in advance (even the day before) and reheat it when needed.
FAQ (Frequently Asked Questions)
How can I replace wild fennel?
You can omit it, maybe adding other aromatic herbs like thyme or marjoram.
Can I use other types of meat besides pork?
You can use veal or chicken.
