Spiced pork with spring onion, apples and potatoes Mtchallenge. The preparation provides some constraints: the simmering, the presence of at least one vegetable inside and an accompanying’ of the dish, a bread, breadsticks, polenta, rice or other. If you have a little learned to know me, you already know that I couldn't make a stew that didn't have a different twist and a little’ di Sicilia. So here's my spicy pork with apples, potatoes and onions: a slightly sweet and sour twist given by a marinade in a sparkling rose wine with sugar, cinnamon, cloves, Laurel and exacerbated by a generous helping of raisins and pine nuts. The accompaniment? Obviously a small loaf of wheat Rajkot with fresh onions of Tropea and fresh oregano, with all the flavour of the South!
Ingredients for 4 people:
- a kilogram of pork shoulder
- 6 large potatoes
- 20 onions
- a red onion
- 2 yellow apples
- enough chives
- 2 Bay leaves
- salt to taste
- a piece of fresh chilli
- 20 grams of raisins
- 20 grams of toasted pine nuts
- 1 tablespoon sweet paprika
- a strip of about three centimeters long ginger
- 2 cloves
- a cinnamon stick
- a pinch of nutmeg
- a pinch of cinnamon
- 750 milliliters sparkling rose wine (I used a Bardolino Chiaretto)
- 500 milliliters about meat or chicken or vegetable broth (I keep in the freezer funds, But if you don't have and can't even do the vegetable broth with an onion, a carrot and a stick of celery you can also use the nut)
- 10 Tablespoons extra virgin olive oil
- 2 teaspoons of sugar
- enough flour to flour the pork
- 20 grams of butter
for the accompaniment, 4 or more loaves fresh onion of Tropea and fresh oregano
The pig, cut into pieces of approximately 2,5 cm, all marinated in wine (keep aside 200 milliliters for cooking), cinnamon, nutmeg, a bay leaf, ginger slices, sugar and cloves for at least 2-3 hours. After this time, drain it well from the marinade and place in the flour. Thinly slice the onion. Put 7-8 tablespoons olive oil in a large saucepan (I used a crock pot) and Brown the pork with care, until it is golden brown on all sides. Add the onion and sauté the meat, then add the chili, pine nuts, the raisins, the paprika, the bay leaf and, over high heat, the wine. Frothing, season with salt and add the hot broth. Cover and let Cook over low heat for 45 minutes, possibly adding more broth during cooking.
Meanwhile, Peel the potatoes and cut into pieces not too small, clean the onions and sauté potatoes and onions in oil on each side, until they are golden brown and crispy crust with a. Salt lightly and set aside, because they finish cooking in stew. Peel the Apple, divide it in half, Remove core and stem and make it into slices and then into cubes, then Brown over high heat in butter with a pinch of sugar and cinnamon until caramelized and Golden one, then set it aside. After the meat has cooked 45 minutes and will be tender, Add the potatoes and cook for another 30 minutes or so, then add the onions and cook additional 15 minutes and finally add the diced Apple and cook other 5-10 minutes. Leave to rest for a few minutes stew, so that the flavors can blend well.
Serve the stew garnished the dish with a little’ chives, whose fresh flavor goes well with the spicy aromas of meat. Accompanied with the loaves with fresh onion of Tropea and oregano and Bon Appetit!
THE PAIRING: Nora, a beer brewery Baladin Egyptian Piedmont, is our suggested pairing with this recipe. This Orange hues Lager, It smells of citrus and ginger, fresh turns, pleasant and well balanced.