Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup white wine
- 1 cup chicken broth
- 1 lb mushrooms, sliced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Add the pork cubes and cook until browned on all sides, about 5 minutes.
3. Remove the pork from the pot and set aside.
4. Add the onion to the pot and cook until softened, about 3 minutes.
5. Add the garlic, thyme, rosemary, smoked paprika, salt, and black pepper and cook for another minute.
6. Pour in the white wine and chicken broth, scraping the bottom of the pot to release any browned bits.
7. Add the pork back to the pot and bring to a simmer.
8. Cover the pot with a lid and let the stew cook for 1 hour.
9. After 1 hour, add the sliced mushrooms and tomato paste to the pot.
10. In a small bowl, whisk together the flour and 1/4 cup of water until smooth.
11. Add the flour mixture to the pot and stir well.
12. Cover the pot again and let the stew cook for another 30 minutes, or until the pork is tender and the sauce has thickened.
13. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Medium-high heat for browning the pork, then simmer over low heat for the rest of the cooking time.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 360
Fat: 18g
Saturated Fat: 5g
Cholesterol: 105mg
Sodium: 810mg
Carbohydrates: 12g
Fiber: 2g
Sugar: 4g
Protein: 33g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or lamb shoulder.
- White wine can be substituted with chicken or vegetable broth.
- Mushrooms can be substituted with other vegetables, such as carrots or potatoes.
Variations:
- Add a can of diced tomatoes for a more tomato-based stew.
- Use fresh herbs instead of dried for a brighter flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Brown the pork in batches to avoid overcrowding the pot and steaming the meat.
- Use a wooden spoon to scrape the bottom of the pot when adding the wine and broth to release any browned bits.
- Let the stew simmer gently over low heat to ensure the meat becomes tender and the flavors develop.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
Pairings:
Serve the stew with crusty bread or over a bed of mashed potatoes or polenta.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- A simple green salad with a vinaigrette dressing.
- Crusty bread or dinner rolls.
Troubleshooting advice:
- If the stew is too thin, whisk in a bit more flour or cornstarch to thicken the sauce.
- If the stew is too thick, add a bit more broth or water to thin it out.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Istrian cuisine is a blend of Italian, Croatian, and Slovenian influences, reflecting the region's location on the Adriatic Sea. Pork stew with mushrooms is a popular dish in Istria, often served with polenta or pasta.
Flavor profiles:
This stew has a rich, savory flavor from the pork and mushrooms, with a hint of smokiness from the paprika. The herbs and garlic add depth and complexity to the dish.
Serving suggestions:
Serve this hearty stew on a chilly evening with a glass of red wine and good company.
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Region: Croatian