Ingredients
- Serves 6
- Ingredients
- 4 Tbsp olive oil
- 1.5kg pork shoulder or belly, cut into large bite sized chunks
- 2 onions, sliced thinly
- 1 leek, sliced thinly
- 4 garlic cloves, sliced thinly
- 4 sage leaves
- 250ml dry white wine
- 3 Tbsp cider vinegar (good quality)
- A generous pinch of saffron
- 1 Tbsp tomato paste
- 500g waxy potatoes, peeled and cut into large chunks
- A large bunch of flat-leaf parsley, roughly chopped
- Salt and plenty of freshly ground pepper
PORK, POTATO AND SAFFRON STEW
Method
- Heat half the olive oil in a large heavy based fry pan or something similar
- Brown the pork in batches so that the pan doesn’t get too crowded
- You want the meat to brown on all sides to sear in the juices
- When the pork is browned remove and set aside
- Add the remaining oil and add the onions, leeks and garlic cook gently until soft and translucent
- Add the pork and all the juices and stir briefly
- Turn up the heat and add the wine and vinegar
- When the wine is bubbling, add the saffron and tomato paste and stir well to combine, reduce the temperature to low and allow the stew to simmer
- You may need to add a little more water as the pork should just be submerged, but not swimming
- Season with salt and pepper
- Cook gently until the pork is tender about 1 ½ hours
- Add the potatoes and cook until the potatoes are tender but not falling apart
- Adjust the seasoning if necessary and sprinkle over freshly chopped parsley and I like to mop up the delicious sauce with plenty of fresh bread
Comments
This stew is fragrant and light compared to some, it is inspired with hints of flavour and techniques similar to those found in and around the Mediterranean. I have splashed out and used saffron threads in this dish as the earthy, smouldering flavours and glowing hues lift this peasant dish into a splendid repast.
Thanks to HAVOC PORK for providing the pork shoulder used in the demonstration at the market.
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