Pork and vegetable stew

Name: Pork and vegetable stew - Gherghina G.
Ingredients: I used: 1 leek; 1 white onion; 5 cloves of garlic; 200 g of fresh pork; 500 g of smoked pork bones; 2 carrots; a handful of barley; green beans; broccoli; 1 teaspoon of fennel seeds; 1 teaspoon of sweet paprika; 1 teaspoon of turmeric; 1/2 teaspoon of lavender flowers; 1 teaspoon of Himalayan pink salt; 1/2 teaspoon of chili; 1 teaspoon of harissa; 1/2 teaspoon of garam masala; 2 bay leaves.

Meat - Pork and vegetable stew by Gherghina G. - Recipia

Last night, I turned on the TV and saw a show where they were preparing something rustic, the kind of simple food made with basic ingredients. I got a craving for a hearty stew, so I decided to make one with vegetables and pork, but with a few less common spices for us. It’s not a traditional recipe, but I enjoy combining flavors of all kinds. I had some smoked bones in the fridge, which I used as a base for a good broth, and from there everything came together naturally. Quick Info Total time: about 2 hours Preparation time: 20 minutes (chopping, prepping) Cooking time: 1 hour and 30-40 minutes, depending on how quickly the vegetables and meat cook Servings: 4-5 Difficulty: medium (requires attention to boiling and seasoning) Recipe type: hearty stew, perfect for a main evening meal Ingredients 1 leek, chopped 1 white onion, chopped 5 cloves of garlic, finely chopped 200 g fresh pork, cut into not-too-small cubes 500 g smoked pork bones 2 carrots, sliced a handful of barley (about 40-50 g) green beans (frozen, to taste, about 150-200 g) broccoli (frozen, about 100-150 g) 1 teaspoon fennel seeds 1 teaspoon sweet paprika 1 teaspoon turmeric 1/2 teaspoon lavender flowers 1 teaspoon Himalayan pink salt 1/2 teaspoon chili 1 teaspoon harissa 1/2 teaspoon garam masala 2 bay leaves 2 tablespoons oil (for sautéing the vegetables) Instructions 1. Place the smoked bones in a large pot with enough cold water to cover them well. Bring to a simmer over medium heat. As it starts to boil, skim off the foam from the surface with a spoon. The liquid should remain clear and clean, as you will use it later as the base for the stew. 2. Once the bones have boiled well (about 45-60 minutes), remove them to a plate to cool slightly. Strain the broth through a sieve and set it aside. When the bones have cooled, remove the meat from them and set it aside for later. 3. In a separate pot, heat 2 tablespoons of oil. Add the chopped onion, garlic, and leek. Sauté them for a few minutes over low heat until they become slightly translucent. 4. Add the spices: harissa, garam masala, turmeric, fennel seeds, lavender flowers, salt, chili, sweet paprika, and bay leaves. Mix well and let them cook for another 2-3 minutes to infuse the flavors. 5. Then add the sliced carrots, barley, and the fresh pork cubes. Gently stir and let everything cook over low heat for 5-6 minutes to meld the flavors together. 6. Gradually pour in the broth from the smoked bones until it covers the ingredients by two or three fingers. Let it simmer over low to medium heat with the lid on until the meat and barley are nearly cooked (about 25-30 minutes). 7. Once the meat and barley have softened, add the meat from the bones, green beans, and broccoli. Add a little more liquid if needed. Continue cooking until all the vegetables are tender and the liquid has reduced by half. 8. When it’s done, turn off the heat and let the stew sit for 10 minutes to allow the flavors to settle. Serve simply with fresh bread or pickled hot peppers. Why I Make This Recipe Often I prepare this stew every time I want something hearty without too much fuss over side dishes. It’s practical if you have smoked bones and vegetables in the freezer. I like that I can change the vegetables or spices without ruining the result. Tips and Variations Tips - Use smoked bones with enough meat on them to add flavor to the stew. - If you want a thicker stew, let it reduce more at the end, uncovered. - Barley takes time to cook; add it from the beginning with the fresh meat. Substitutions - You can also use boneless pork, but the flavor won’t be as deep. - If you don’t have harissa, increase the amount of paprika and chili slightly. - Lavender can be omitted if you don’t have it, but it changes the aroma a bit. - Regular salt works just as well as Himalayan salt. Variations - You can add other vegetables, such as potatoes, zucchini, or celery, if you want to make it even heartier. - Broccoli and green beans can be replaced with peas, cauliflower, or bell peppers. - For an even more intense flavor, add a pinch of freshly ground pepper at the end. Serving Ideas - It’s great on its own, with homemade bread or any kind of fresh bread. - Pickled hot peppers are a nice addition for those who want something spicy. - You can pair it with a green salad or simple pickles. Frequently Asked Questions 1. Can I use only fresh pork without smoked bones? Yes, you can, but you won’t get the same flavor. The broth from the smoked bones adds richness and a bit of smokiness that changes everything. 2. How much water should I use to boil the bones? Just enough to cover them well, but there’s no need to measure exactly. You’ll use part of the broth for the stew, and the rest can be kept in the fridge. 3. Can I skip the lavender in the recipe? Yes, if you don’t have it or don’t like the aroma, you can leave it out. It adds a subtle fragrance, but it’s not essential for the recipe. 4. Do I have to use barley? Not necessarily. If you don’t have barley, you can try a little rice or even skip it altogether, just using vegetables. 5. Can the stew be frozen? Yes, but the texture of the vegetables will change a bit after freezing. It’s best enjoyed fresh or within 2-3 days of preparation. Nutritional Values Approximate estimate per serving (for 5 servings): Calories: 350-400 kcal Protein: 20-25 g Fat: 18-22 g (from meat, smoked bones, and oil) Carbohydrates: 22-30 g (vegetables, barley) Fiber: 5-8 g These values are indicative and depend on how much meat is on the bones and how many vegetables you use in the end. Storage and Reheating The stew can be stored in the fridge for 2-3 days in a sealed container. It can be easily reheated on the stove or in the microwave, with a splash of water if it’s too thick. Freezing is possible, but the texture of the vegetables won’t be as good after thawing. It’s tastier fresh.

Pork and vegetable stew

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