Potato stew with cauliflower and pork

Name: Potato stew with cauliflower and pork - Malina B.
Ingredients: Pork meat; a few florets of cauliflower; 4; 5 potatoes; 1 red onion; 1 carrot; 50 ml of red wine; olive oil; salt/pepper/sweet paprika; rosemary

Meat - Potato stew with cauliflower and pork by Malina B. - Recipia

I have tried this stew many times when I wanted something hearty, but without spending too much time on complicated ingredients. Usually, I prepare everything in a large pot, because it’s spacious and I don’t have to pay attention to every detail. Cauliflower combined with potatoes and pork makes a simple, seasonal dish without any sophisticated elements. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20 minutes Cooking time: 1 hour – 1 hour and 10 minutes Servings: 4 Difficulty: easy to medium Recipe type: homemade food, lunch or dinner Ingredients Pork (shoulder or neck), 500 g Cauliflower florets, a few (approx. 200-250 g) Potatoes, 4-5 medium pieces Red onion, 1 large piece Carrot, 1 piece Red wine, 50 ml Olive oil, 2-3 tablespoons Salt, to taste Pepper, to taste Sweet paprika, 1 teaspoon Fresh rosemary, a few sprigs (for garnish) Fresh parsley (optional, for garnish) Preparation steps 1. Cut the pork into medium-sized cubes. Rinse them quickly under cold water and let them drain a bit. 2. Chop the red onion finely. Place the pot over low heat, add the olive oil, then the meat and onion. Let them cook together on low heat, stirring occasionally, until the onion softens and the meat changes color (about 10 minutes). 3. Pour the red wine over the meat and onion. Let it reduce slightly, about 2-3 minutes, until you no longer smell the alcohol. 4. Slice the carrot into thin rounds. Peel the potatoes and cut them into medium cubes. Add the carrot and potatoes to the pot. 5. Add enough water to cover everything. Stir and let it simmer on low heat, covered, until the potatoes and meat are nearly cooked (about 40-50 minutes). If necessary, add a little more water. 6. Break the cauliflower into small florets and add them to the pot when the potatoes and meat are almost done. Add salt, pepper, and paprika. Let it cook for another 15-20 minutes, until the cauliflower is tender but not completely soft. 7. Taste and adjust the seasoning with salt and pepper. Sprinkle fresh rosemary and, if available, a little chopped fresh parsley. 8. Serve the dish hot, alongside pickles. Why I make this recipe often It’s a recipe I prepare when I need something simple, filling, and without many dishes. It’s made with accessible ingredients and allows for small adjustments based on what’s in the fridge. It keeps well in the fridge for a day or two, so you can make it a day ahead if needed. Tips and variations Tips Do not add the cauliflower at the beginning, so it doesn’t break apart completely. Use pork that is not too fatty, so the dish doesn’t turn out heavy. Check the water level occasionally, so it doesn’t stick to the bottom. Substitutions Pork can be replaced with chicken thighs if you want something lighter. If you don’t have red wine, you can skip it, but the taste won’t be as rounded. You can use yellow onion instead of red onion. Variations The carrot can be replaced with diced celery. If you don’t want paprika, you can use a little thyme or allspice for a slightly different taste. Dill can also be added at the end if you don’t have rosemary. Serving ideas It goes best with assorted pickles or pickled bell peppers. A slice of fresh bread helps to soak up the sauce from the plate. It’s suitable as a main dish, requiring no additional sides. Frequently asked questions 1. Can I add the cauliflower at the beginning, along with the other vegetables? I recommend adding the cauliflower later, when the potatoes and meat are almost done, so it doesn’t fall apart too much while cooking. 2. Does the dish turn out the same if I use only water, without wine? Yes, the dish will be good even without wine, but it will be a bit simpler in taste. The wine adds a subtle note and helps with the sauce's texture. 3. Can I use bone-in meat? Yes, but it will take a bit longer to cook. The flavor will be a bit more intense, and the meat will need to be removed to be deboned at the end. 4. What do I do if I don’t have fresh rosemary? You can skip it entirely or use another herb – parsley or a bit of dill, to taste. 5. Can I freeze the stew? I do not recommend it, as cauliflower and potatoes do not freeze well, becoming mushy and watery. Nutritional values Estimate for one serving (out of 4): Calories: 380-420 kcal Protein: 22-24 g Carbohydrates: 36-40 g Fats: 14-18 g These values are approximate. The dish has a balanced ratio of protein to carbohydrates, and the fats come mainly from the meat and oil. Storage and reheating The stew keeps well in the fridge, in a covered container, for up to 2 days. It reheats easily over low heat, stirring occasionally. I do not recommend freezing, as the vegetables lose their texture. If it thickens too much when reheating, add a few tablespoons of water.

Potato stew with cauliflower and pork

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