A creamy pork stew is always comforting. In a cold winter day or at a hot summer brunch – reminds us of home and coziness. Today I’ve chosen a great flavoring for the stew: the mustard, cider and horseradish will aromatize our dish along with the dried herbs.

Servings: 3
Prep time: 120 minutes
Difficulty: 🍳 🍳 🍳 (3/5)

Ingredients:

  • Pork stew:
    • 700 g (1 1/2 lbs) of pork shoulder
    • salt and pepper
    • 5-6 tablespoons of vegetable oil
    • 1 large onion
    • 4 cloves of garlic
    • 2 tablespoons of Dijon mustard
    • 1 1/2 tablespoons of grated horseradish
    • 120 ml (1/2 cup) of apple cider
    • 1 tablespoon of apple vinegar
    • 2 bay leaves
    • 1 tablespoon of ground smoked paprika
    • 1/2 tablespoon of dried rosemary
    • 1/2 tablespoon of dried thyme
    • 350 ml (1 1/2 cup) of chicken broth
    • 2 small carrots
    • 1 medium size zucchini
    • 170 g (6 oz) sour cream
  • Quinoa garnish:
    • 100 g (3,5 oz) of quinoa
    • 1/2 tablespoon of turmeric
    • 1 teaspoon of ground chilly
    • 1/2 tablespoon of ground smoked paprika
    • 1 tablespoon of vegetable oil
    • 120 ml (1/2 cup) of chicken broth
    • 300 g (10,5 oz) of cooked great northern beans
    • salt, pepper
  • Zucchini noodles:
    • 1 large zucchini
    • 1 small carrot
    • 1 apple
    • 3 tablespoons of sesame seeds
    • 3 tablespoons of extra virgin olive oil
    • 1 tablespoon of apple vinegar
    • salt and pepper

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The pork stew is usually served with pasta or some rice. Today I break the tradition and i will pair it with a tasty quinoa garnish and some fresh zucchini noodles.

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Slice the pork shoulder into 5 cm (2 inch) slices, then cut it into 5 cm (2 inch) cubes. If you can trim of the excess fat, do so. Sprinkle it generously with salt and pepper and rub the seasoning in with your hands.

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In a pot heat 3-4 tablespoons of vegetable oil. Set the burner to medium heat and brown the pork meat in 2 batches while stirring them regularly.

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When the first batch is done take the meat out into a bowl and brown the second batch. When the meat is done put browned meat into the bowl and pour the accumulated juices on top. Clean your pot to not use burned pieces.

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Chop the onions into large pieces and mince the garlic cloves. Slice the carrot into 1/2 cm (0,2 inch) slices. Cut the zucchini into 2 cm (1 inch) cubes.

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In the pot put 2-3 tablespoons of vegetable oil and set the burner to medium low. Add the chopped onion and cook it for 2 minutes until it gets translucent. Add the minced garlic and cook it for another minute while stirring.

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Pour the apple cider, the vinegar into the pot and add the mustard and grated horseradish. Mix it well and bring it to a boil. Add back in the pork pieces with the accumulated juices and pour 250 ml (1 cup) of chicken broth on it. Add the bay leaves, the smoked paprika, the rosemary and the thyme. Sprinkle 2 pinches of salt and pepper. Stir the stew well and set the burner to medium. Put the lid on and cook it for 40-45 minutes. Check on your stew from time to time to make sure that it has enough liquid. If the stew is too thick already add some splashes of water.

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In the meanwhile you can start cooking your garnish. In a small pot but a tablespoon of vegetable oil and add the quinoa, smoked paprika, ground chilly and turmeric. Set the burner to low and stir the quinoa for 2 minutes. Add a 120 ml (1/2 cup) of chicken broth and cook it on low heat for 15 minutes. When the liquid almost completely evaporates close your burner and cover the pot with a lid.

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After 5-10 minutes cooling you can add the beans into the pot and mix it well. Check for seasoning and adjust it to your taste.

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After the 40-45 minutes passed add the carrots and the zucchini into the stew and mix it well. Pour 1/2 cup of chicken broth on top and close the pot with a lid. Cook the stew for another 30 minutes. In the last 10 minutes pour the sour cream in the pot and remove the lid, so the stew can thicken up.

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Until the stew is cooking you can prepare the zucchini noodles. Using a spiral vegetable slicer cut the zucchini into thin noodles. Cut the carrots the same way. Julienne* the apple. Add them to a bowl and pour the olive oil and the vinegar on top. Sprinkle the sesame seeds and mix it well with your hands.

When the stew thickens enough turn off the burner and plate it with the quinoa garnish. In a small bowl add some zucchini noodles. Your yummy dish is ready.

Alternatives:

  • pork shoulder > pork thigh
  • quinoa > millet
  • zucchini (in the stew) > celery stems
  • sour cream > heavy cream

* Technique:
ju·li·enne
/ˌjo͞olēˈen/
verb
– cut (food) into short, thin strips.

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