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Spiced pork with spring onion, Apples and potatoes

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.

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17 comments

Mario April 17, 2014 at 20:09

Good morning…I'm an Italian that he’ went to Canada to 60 years old and I live on a farm inside the Great Plains, one hour from downtown more’ near…Today it's snowing again and you can't’ some work in the garden…so I searched for a recipe on the internet by listing a whole lot’ of ingredients and spices and’ coming off this…Frankly I doubted a little’ .. I was afraid to come out off anything Indian’ …Instead I feel obliged to write to you because’ and’ an amazing delicacy! Obviously the onions I didn't find, and I had to replace with shallots…and instead of the sparkling wine I used a light wine…. anyway and’ yummy. congratulations again…I will follow you’ carefully.

Reply
Sicilians creative in the kitchen April 19, 2014 at 12:20

Hello Mario, don't you know I love reading your comments! Is’ for words like yours that I love having this blog, that brings me so much effort but also a lot of satisfaction! I'm glad you like it, I am Sicilian and the kitchen's fusion’ Italian part of my dna, and I love studying the cuisines of other countries, Hence the large amount of spices that I use. I wish you a Happy Easter, ADA

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MAPI January 21, 2014 at 20:03

This stew is a Symphony of smells and flavours, of textures and happiness.
Wonderful, how wonderful is the land of Sicily!!!! 😀

Reply
Sicilians creative in the kitchen January 21, 2014 at 22:32

Thanks Mapi and welcome to my blog!! And thanks for the compliments to my land, I carry always in my heart!!! ADA

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Lara January 21, 2014 at 09:10

I would eat in 30 seconds…

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Sicilians creative in the kitchen January 21, 2014 at 12:17

Ha ha ha! Maybe 30 no, I make large portions… Hello Lara!

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vaty January 20, 2014 at 22:05

that debut full of your culinary passion Ada and proposal!!! It looks like I love this restaurant, Brava!

Reply
Sicilians creative in the kitchen January 20, 2014 at 23:04

Hi Vaty, Thank you for stopping by me!

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Daniela January 20, 2014 at 12:26

Is’ a double luck : For you, start with a dish perfectly in your wheelhouse, for us being able to enjoy all the goodness, already starting with the bread that you thought to accompany…... not to mention the rest….
Interesting debut…
Daniela

Reply
Sicilians creative in the kitchen January 20, 2014 at 13:14

Hello Daniela, Welcome! "Si, Let's say I really got lucky! Another meat dish for me would have been a try hardest to deal with! With bread and carbohydrates, instead, unfortunately I go hand in hand 🙂 A dear greeting, ADA

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Tamara January 19, 2014 at 11:12

excellent preparation dear Ada, aromas and flavors to take your breath away, those onions I love them…a hug

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Roberta January 18, 2014 at 21:13

Oh Mama!!…I'm speechless, really…I don't know where to begin to comment on this fantastic recipe. I will just get my most’ sincere congratulations and admired. Tornero’ often to see you and welcome in this world of wonderful crazy that it’ l?MTC!

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Sicilians creative in the kitchen January 19, 2014 at 00:20

Hello Robert and welcome! I congratulate you for the passion that you put with the other in the kitchen and in this challenge and’ ưn beautiful way to learn together!

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Alessandra January 18, 2014 at 17:54

my head is spinning, can you believe? and for sure a little’ of responsibility got the champagne rosé from the marinade, refined and unusual. But I would not neglect the bottom that keep them in freezer, the spice mix that combines sweet and sour, This continuous press a little’ at a time on the accelerator of flavors, as we were climbing slowly on top of a mountain and only once at the top we realised how far we've come and how high we arrived. On the other hand, Sicilian cuisine is so: sumptuous but never exaggerated, rich, but always balanced, a continuous Act of love by which a people so generous as only your sa be welcomes the guests at his table. Here, though, There is so much of your: and you can't imagine how excited and moved, to have you among us. Thank you very much!

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Sicilians creative in the kitchen January 19, 2014 at 00:17

Alessandra gosh embarrassed me!However I thank you because’ you highlighted things that I really care: the link to my land, the research of’ balance between unusual flavors, for sweet and sour combinations…you really understood my kitchen DVD fafe much Veronese saying goes: ", but with a great desire to learn. You don't know what a joy to be with you!!!!

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Clare January 18, 2014 at 15:42

How wonderful recipe!!I must say that your Sicily there is all, the skillful use of spices, the bittersweet given from the marinade and dried fruit. Lovely recipe, complex flavors but at the same time well balanced. I like the addition of apples in baking sfanno and go to mingle with the bottom, the use of pork (that it goes well with apples) and spring onion borrettane, that are not used very often (at least by me!). Thank you for this lovely recipe.
Clare

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Sicilians creative in the kitchen January 18, 2014 at 16:00

Hello Clare, Thank you very much. And welcome to my blog. For me it is a pleasure to participate in the MTC. I am happy to concur with this recipe is one of my favorites. ADA

Reply

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