Thursday, August 13, 2015
Slow cooked love - Lemony Pork Stew
In this weeks meal plan post, I mentioned one of our go-to winter recipes - Lemoney Pork Stew.
The recipe was originally published in Donna Hay Magazine (Edition 68 / April-May 2013) as Pork and Lemon Ragu with crispy sage.
The lemon balances beautifully with the sage & tomato, and the little kick of chilli brings a lovely element to the dish. And like alot of these sorts of recipes, it is even tastier the next day! We usually serve this with a side of herbed, stock cooked cous cous and have also served it with pasta.
1 tablespoon of Olive Oil (plus extra, for brushing)
1.5kg of boneless pork neck, or Pork Scotch Fillet, cut into 8 large pieces
sea salt and cracked pepper
1 x brown onion, sliced
1 stalk of celery, finely chopped
3 cloves garlic, crushed
1 cup (250ml) dry white wine
1 x 400g can of Cherry Tomatoes
1/2 teaspoon dried chilli flakes
1/4 cup (60ml) lemon juice
2 tablespoons finely grated lemon rind
2 cups (500ml) of chicken stock
24 sprigs of sage
Preheat oven to 180c (350f)
Heat oil in large, heavy based ovenproof lidded saucepan
Sprinkle the pork with salt and pepper and cook, in batches, until browned
Remove pork from pan and set aside
Add onion, celery and garlic to pan and cook, stirring frequently, until the onion has softened.
Add the wine and cook for 2 to 3 minutes, or until reduced by half
Add the cherry tomatoes, chilli. lemon juice, 1 tablespoon lemon rind, stock and half the sage and stir to combine
Return the pork to the pan and bring to the boil
Cover with tight fitting lid and transfer to the oven
Cook for 2 to 2.5 hours or until tender
Stir through the remaining lemon rind and set aside and keep warm
Quickly flash fry the remaining sage leaves, and drain on absorbents paper
Serve with fried sage sprinkles on top and crusty bread on the side - yum!