Sicilian pork stew recipe

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Sicilian pork stew recipe

Aahh – hot days, warm evenings, cold wine and eating outside. For when a BBQ doesn’t seem quite the thing, we love those gorgeous garlicky, lemony, olive oil, Mediterranean flavours for a bit of al fresco dining.

Something that can be put in the oven and ignored whilst we get busy with the corkscrew and a bit of chat then simply served with crisp, fresh salad or veg (perhaps, if one’s lucky enough, straight out of the garden!). Crusty, posh bread to mop it all up. Surely, it’s what summer is all about?!

This recipe will make more onion base than you will use in this one recipe. Let the remainder cool and store it in the fridge for use another time.

Ingredients

For the Mediterranean onion base
  • 4 onions, chopped
  • 3 stick of chopped celery
  • 8 garlic cloves, chopped
  • 2 tbsp olive oil
  • 2 tbsp vegetable oil
  • 3 tbsp water
  • 4 onions, chopped
  • 3 stick of chopped celery
  • 8 garlic cloves, chopped
  • 2 tbsp olive oil
  • 2 tbsp vegetable oil
  • 3 tbsp water
  • 4 onions, chopped
  • 3 stick of chopped celery
  • 8 garlic cloves, chopped
  • 2 tbsp olive oil
  • 2 tbsp vegetable oil
  • 3 tbsp water
  • 500 g pork shoulder (boneless steaks or roasting joint)
  • 1 tbsp mild, smoked paprika
  • 1 tbsp vegetable oil
  • 50 g smoked bacon pieces
  • 150 g chorizo, cut into mouth-sized pieces
  • 1 lemon, quatered
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 handful black olives
  • 400 g chopped tomatoes (tin)
  • 0.5 tsp chilli flakes, or half a fresh chopped chilli
  • 300 g butter beans (tin, drained)
  • 150 ml white wine
  • 350 ml water
  • 1 chicken or pork stock cube
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tsp dried or fresh sage, chopped
  • 17.6 oz pork shoulder (boneless steaks or roasting joint)
  • 1 tbsp mild, smoked paprika
  • 1 tbsp vegetable oil
  • 1.8 oz smoked bacon pieces
  • 5.3 oz chorizo, cut into mouth-sized pieces
  • 1 lemon, quatered
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 handful black olives
  • 14.1 oz chopped tomatoes (tin)
  • 0.5 tsp chilli flakes, or half a fresh chopped chilli
  • 10.6 oz butter beans (tin, drained)
  • 5.3 fl oz white wine
  • 12.3 fl oz water
  • 1 chicken or pork stock cube
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tsp dried or fresh sage, chopped
  • 17.6 oz pork shoulder (boneless steaks or roasting joint)
  • 1 tbsp mild, smoked paprika
  • 1 tbsp vegetable oil
  • 1.8 oz smoked bacon pieces
  • 5.3 oz chorizo, cut into mouth-sized pieces
  • 1 lemon, quatered
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 handful black olives
  • 14.1 oz chopped tomatoes (tin)
  • 0.5 tsp chilli flakes, or half a fresh chopped chilli
  • 10.6 oz butter beans (tin, drained)
  • 0.6 cup white wine
  • 1.5 cups water
  • 1 chicken or pork stock cube
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tsp dried or fresh sage, chopped

Details

  • Cuisine: Sicilian
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 15 mins
  • Cooking Time: 115 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 190°C
  2. For the Mediterranean onion base: Add all the ingredients for the base to a covered pan, sweat for about 15 mins until soft and translucent. Remove from the pan and set to one side.
  3. Cut the pork into mouth-sized pieces and toss in the paprika. Heat the veg oil in the pan, add the paprika-coated pork pieces and bacon and fry until brown.
  4. Return the 2 tbsp of the onion base to the pan with the rest of the ingredients and bring to the boil. Season with salt and pepper. Pour into a large ovenproof dish and cover tightly with foil.
  5. Cook for 30 mins at this temperature and then turn down to 180°C for another 45 minutes to 1 hour. The pork should be meltingly tender by this point.
  6. Take out of the oven and sprinkle 1 tbsp of plain flour over the surface of the sauce and wait for it to be soaked up. Top everything into a saucepan, stir thoroughly and bring to the boil to cook the flour and allow the sauce to thicken.
  7. This is now ready to serve, but it can be made up to 3 days in advance and stored in the fridge until needed. Reheat over a gentle heat before serving. It can also be frozen.
  8. To serve, ladle onto warmed plates or into shallow bowls and serve with spinach mash or rice.

Recipe courtesy of lovepork.co.uk. You may enjoy the book, Lucy's Food.

More Italian sunshine:

Spaghetti al pomodoro recipe

Italian vegetable pie recipe

Italian roast chicken with rosemary potatoes recipe

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