Pork and onion stew

Name: Pork and onion stew
Ingredients: 1 kg pork leg; 1200 ml water; 2 tablespoons oil; 10 large onions (1500 g); 4 medium carrots (320 g); 1 medium bell pepper (150 g); 200 ml tomato juice or passata; 1 teaspoon salt; 15 g fresh basil or parsley or dill

Meat - Pork and onion stew by Tudora C. - Recipia

Pork and onion stew starts with pork leg cut into small cubes and simmered before browning in the pot. Plenty of onions, carrots and pepper soften in the same pot, then tomato juice brings everything together in a thick sauce, with herbs added at the end. I chop the onions finely; I don’t slice them. Preparation: 25 minutes. Cooking: 102 minutes. Total time: 127 minutes. Servings: 5. About 500 kcal and 46 g protein per serving.

Ingredients

1 kg pork leg
1200 ml water
2 tablespoons oil
10 large onions (1500 g)
4 medium carrots (320 g)
1 medium bell pepper (150 g)
200 ml tomato juice or passata
1 teaspoon salt
15 g fresh basil or parsley or dill

Preparation

1. Pat the pork leg dry with paper towels and cut it into small cubes. Put it in a pot with 1200 ml water, enough to cover it, and simmer gently for 75 minutes with the lid ajar, until the water has evaporated completely and the meat is tender. 2. If needed, add 2 tablespoons of oil to the same pot and lightly brown the meat for 5 minutes, until the edges take on some colour. 3. Finely chop the onions, carrots and pepper, add them to the meat and cook for 10 minutes, until the onions turn translucent. 4. Pour in 200 ml tomato juice or passata, add 1 teaspoon salt and simmer for another 12 minutes, until the sauce thickens. 5. Sprinkle with the finely chopped herbs and serve.

Notes

Pork leg with a little fat along the edge is less likely to dry out than a very lean piece. Larger cubes need longer to cook; add the vegetables only once the meat is tender. If the tomato juice is watery, the sauce will be looser and needs a few more minutes uncovered. The pepper can be green or red, and you can replace the basil with 15 g parsley or dill. I haven’t eaten anything like this in about ten years; I’d serve it with polenta and pickled cucumbers. Once cooled and stored in a sealed container, the stew keeps in the fridge for up to 3 days; if the sauce thickens, thin it with a little water when reheating.