Italian Pork Stew

Gretl · October 2004

This recipe sounds so good! I think cooking it on the Egg in a Dutch oven could only make it better. [p]Pork Stew -- Spezzatino di Maiale
From Kyle Phillips, Your Guide to Italian Cuisine.[p] Pork Stew: Quite obvious, very simple, and if it didn't exist we'd have to invent it.[p] Prep Time : 30min
Cook Time : 1hr 20min
Type of Prep : Simmer
Cuisine : Italian[p] INGREDIENTS:
1 3/4 pound cubed pork
6 ounces pitted mildly tart black olives
1 3/4 pounds canned tomatoes
The leaves of a sprig of fresh rosemary, stripped from the sprig and minced
2 cloves garlic, minced (my note: why would anyone stop at two?)
3/4 cup red wine
3/4 cup dry Marsala
3 tablespoons olive oil
Salt and pepper to taste[p]PREPARATION:
Sauté the garlic and the rosemary in the olive oil, and once the garlic has turned blonde-brown add the pork. Brown everything, then stir in the Marsala and the wine and cook over a lively flame until they have evaporated. At this point stir in the tomatoes, a cup of hot water, and the olives, and season to taste with salt and pepper. Lower the flame to a simmer and cook for an hour and a half, by which time the sauce should be fairly thick. [p]Serve with a tossed salad, toasted Italian bread, and a light, zesty red wine.

Rumrunner · October 2004

Gretl, we were talking about Venison earlier today and I'll bet this recipe would be good with Venison shanks or venison stew meat. What do you think?

Gretl · October 2004

Rumrunner,
I think it would be very good. I think I'd marinate the venison first.
Cheers,
G.

Aussie_Hugh · October 2004

Gretl,[p]I agree, this recipe does sound tastey. So tastey in fact that I have 1,001 questions for you (well err, almost).[p]When you plan to cook it in the egg what set up are you planning to use (e.g., indirect/raised/temp/duration)? Also will you keep the lid off the Dutch oven or slightly ajar? Finally how much smoke do you plan to use and what woods would you recommend?[p]Thank you,
Hugh.

Italian Pork Stew

Comments

Categories