Pork Stew Recipe

Pork shoulder: This is a flavorful cut of meat that becomes tender when cooked slowly.

Olive oil: Used for browning the pork and adding a bit of richness.

Onion: Adds sweetness and depth to the stew.

Carrots: Bring a natural sweetness and color.

Potatoes: Make the stew hearty and filling.

Garlic: Gives a nice punch of flavor.

Chicken broth: The base liquid that keeps everything moist and adds savory taste.

Diced tomatoes: Add a bit of acidity and texture.

Thyme: A herb that gives the stew a fresh, earthy aroma.

One of the most important steps in this Pork Stew Recipe is browning the pork shoulder before adding the other ingredients. Browning means cooking the meat on all sides until it gets a nice brown color. Here’s how you can do it:

1. Heat the olive oil in a large pot over medium heat.
2. Add the cubed pork shoulder in a single layer. Don’t crowd the pot, or the meat will steam instead of brown.
3. Let the meat cook without moving it for a few minutes until the bottom side turns brown.
4. Use tongs to turn the pieces so all sides get browned.

Browning the meat adds a lot of flavor to the stew because the heat creates tiny brown bits on the surface of the meat. These bits mix into the broth and make the whole dish taste richer and deeper. If you skip this step, the stew might still be good, but it won’t have that extra layer of taste that makes it special.

When I first tried browning meat, I made the mistake of stirring too much and too soon. The meat didn’t get a chance to brown properly and ended up pale and soft. Now, I wait patiently and only turn the pieces when they’re ready. Also, if you want to save time, you can brown the meat in batches if your pot is small. Just add the browned pieces back in before adding the onion and other veggies.

Taking a little extra time to brown the pork really pays off. It’s like giving your stew a flavor boost that makes it taste like it’s been cooking all day, even if it hasn’t!

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and richness, making them a good alternative for stews.

• pork shoulder - Substitute with beef chuck: Beef chuck is another hearty meat that works well in stews, providing a robust flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a suitable replacement for sautéing.

• onion - Substitute with leeks: Leeks offer a milder onion flavor and can add a subtle sweetness to the stew.

• carrots - Substitute with parsnips: Parsnips have a slightly sweeter taste and similar texture, making them a good alternative.

• potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile and a bit of sweetness, which can complement the stew.

• garlic - Substitute with shallots: Shallots offer a mild garlic flavor with a hint of sweetness, suitable for stews.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a lighter flavor and is a good option for a vegetarian version.

• diced tomatoes - Substitute with tomato paste: Tomato paste can provide a concentrated tomato flavor; just use less and add some water to balance.

• thyme - Substitute with oregano: Oregano has a similar earthy flavor and can be used as a substitute in stews.

• Allow the pork stew to cool to room temperature before storing. This prevents condensation from forming inside the storage container, which can lead to a watery stew.

• Transfer the cooled stew into airtight containers. For easy portioning, consider using smaller containers or freezer bags. This way, you can defrost only what you need.

• If using freezer bags, lay them flat in the freezer. This not only saves space but also speeds up the thawing process later on.

• Label each container or bag with the date and contents. This helps you keep track of how long the pork stew has been stored and ensures you use it within a safe timeframe.

• Store the pork stew in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is consistently below 40°F (4°C) to maintain freshness.

• For longer storage, place the stew in the freezer. It can be safely frozen for up to 3 months. Beyond this, the quality may begin to degrade, affecting the taste and texture.

• When ready to enjoy your pork stew, thaw it in the refrigerator overnight. This gradual thawing helps maintain the stew's integrity.

• Reheat the stew gently on the stovetop over medium heat, stirring occasionally. This ensures even heating and prevents the pork from becoming tough.

• If reheating from frozen, you can use a microwave on the defrost setting or place the frozen stew directly into a pot with a splash of chicken broth to help it along.

• Adjust seasoning after reheating, as flavors can mellow during storage. A pinch of salt or a dash of thyme can revive the dish beautifully.

• Gently warm the pork stew on the stovetop over low heat. Stir occasionally to ensure even heating and prevent sticking. This method helps maintain the stew's rich flavors and keeps the pork tender.

• Use a microwave-safe dish to reheat the stew in the microwave. Cover the dish with a microwave-safe lid or wrap to retain moisture. Heat on medium power in 1-minute intervals, stirring between each interval, until the stew is heated through.

• For a slow and steady approach, reheat the stew in a slow cooker. Set it on low and let it warm up for about 1-2 hours. This method is perfect for when you have a bit more time and want to infuse the vegetables and pork with even more flavor.

• If you have an oven-safe dish, preheat your oven to 350°F (175°C). Transfer the pork stew to the dish, cover it with foil, and heat for about 20-30 minutes. This method is great for reheating larger quantities while keeping the potatoes and carrots from becoming mushy.

• For a quick and efficient method, use an instant pot or pressure cooker. Place the stew in the pot, set it to the sauté function, and stir occasionally until it's heated through. This method is ideal for those who want to enjoy their pork stew in a hurry without compromising on taste.

• Large pot: A deep, sturdy pot used for browning the pork and simmering the stew, allowing for even heat distribution.

• Wooden spoon: Useful for stirring the ingredients without scratching the surface of the pot.

• Chef's knife: Essential for chopping the onion, slicing the carrots, cubing the potatoes, and mincing the garlic.

• Cutting board: Provides a stable surface for safely cutting and preparing the vegetables and pork.

• Measuring spoons: Used to accurately measure the olive oil and thyme for the recipe.

• Measuring cup: Necessary for measuring the chicken broth and diced tomatoes to ensure the correct liquid ratio.

• Lid: Used to cover the pot while simmering, helping to retain moisture and heat for even cooking.

• Tongs: Handy for turning and browning the pork cubes evenly on all sides.

• Ladle: Useful for serving the stew once it's cooked to perfection.

Pre-cut vegetables: Use pre-cut onion, carrots, and potatoes from the store to save chopping time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Instant pot: Use an Instant Pot to reduce cooking time significantly.

Marinate overnight: Marinate the pork overnight for enhanced flavor and quicker cooking.

Use canned broth: Opt for canned chicken broth to skip making it from scratch.

Pre-measured spices: Keep pre-measured thyme and other spices ready to save time.