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Stew with pork

Stew with pork

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Cut the meat into larger or smaller pieces, according to your preferences, season and brown well, then take it out on a plate. Finely chop an onion and lightly fry (do not melt) in the oil in which the meat was fried. Fill with 2 glasses of water, add the meat again and let it boil.

When the water boils, add the green onions and green garlic, along with the leaves, all cut into medium strips or depending on how short you want them. Depending on the options and resources you have, you can use only onion and garlic leaves or whole.

When the water drops, prepare the sauce: add the broth, then mix in a cup of flour with a little water and add to the food through a strainer, to avoid lumps. Mix well and let it boil for a while to thicken the sauce.

When ready, you can add finely chopped fresh parsley.

Good appetite!

If you like my recipe, you can also find it on my blog:

Celery dish with pork

Here is a dish you can prepare at any time of the year:

Number of servings: 4
Preparation time: 60 min
Difficulty: low


400 g pork
1 large celery root
2 onions
2 tablespoons oil
2 tablespoons broth
½ teaspoon paprika
200 ml of bone broth
1 bay leaf
green parsley

Method of preparation

Cut the meat into suitable pieces that you brown in two tablespoons of oil on all sides. Add finely chopped onion and a tablespoon of bone broth. Let them boil together until the onion softens and turns yellow. Add the cleaned and diced celery to the pan, pour in the rest of the soup, cover and simmer for about 35 minutes.

After the meat and celery have penetrated, add the bay leaf, thyme, paprika and the broth dissolved with a little warm water. Match the taste of salt and pepper and put the pan in the oven for 10 minutes to get a nice look. Bring it to the table decorated with parsley, along with sauerkraut salad or assorted pickles.

Stew recipes: 11 Stew recipes

Even the stew does not seem to be a local dish, but it is tasted by a whole world and has different titles, depending on the country.

The Spaniards call it estofado, a stewed food, the Italians call it stufato, the Greeks - stifado, and the Anglo-Saxons stew.

As I said, it would be a shame to wait after a stew for a whole year, but having the possibility to prepare it with meat other than lamb, or even without it, you will enjoy your taste buds as many times as you want.

1. Lamb stew recipe

Ingredients stewed lamb

20 green onion threads (medium size)

20 cloves green garlic (medium size)

1 teaspoon food starch

1-2 tablespoons tomato paste

fresh, finely chopped parsley for decoration.

Preparation of lamb stew

Cut the lamb into appropriately large pieces, which are lightly fried in a pan with a little oil until golden brown, then put in a saucepan.

The onion and garlic threads, washed, dried and cut into pieces of about 3 cm are placed in the same pan, in which a little more oil is added. The onion and garlic pieces are kept a little in oil on the fire, just to soften them, they should not be left to brown.

Add onion and garlic, in a saucepan, over the meat, along with the oil from the pan. Add the food starch dissolved in a cup of water (mixed well, so as not to have lumps).

Add to the pan and tomato paste, dissolved in a cup of water. If you use a paste with a low concentration, use two tablespoons. If the tomato paste has a high concentration (28%), you can use a spoon or one and a half.

Add the two tablespoons of apple cider vinegar and a teaspoon of salt to the pan. Put the pan on the stove over medium heat. After it starts to boil, cover it with a lid and put it in the oven where it should simmer for about an hour. When it is almost ready, add more salt to taste.

2. Mexican stew recipe

Mexican stew ingredient

1 chicken (about 1 kg), cut into pieces,

Boil the onion and garlic in salted water (calculate, as much as possible, that the liquid covers the meat a little). When it boils, add the chicken pieces. Boil until the meat is ready (about half an hour if you put it in the store, a little more if it is in the yard). Strain and keep the juice, because you will need about 2-3 cups.

Next step:

1 kg of pork chop, cut into slices or cubes

4 small chorizo ​​sausages (or other spicy sausages),

1 teaspoon oregano (dried),

6 allspice seeds, crushed,

1 piece of cinnamon (2-3 cm),

First fry the sesame seeds in the ungreased pan, lightly brown them, let them cool, put them in the blender jar and mix them with a little soup until you get a paste.

Heat a little lard, lightly fry the pork on all sides, set aside.

Peel the sausages, crush them, fry them in the pan, quench with a little water, let them evaporate and continue frying until the mince is slightly browned. Put her aside.

Put some more lard in the pan, lightly fry the spices, remove the excess fat and place them over the sesame paste. Also put the onion (also hardened) over the pasta and mix again, adding, if you say it is necessary, a little soup.

For the stew itself we still need

1 kg of tomatoes, passed through a seed separator,

20 almonds, peeled and sliced, as far as possible, into slices (lengthwise),

15 pitted green olives

hot peppers in vinegar, to taste (cleaned and cut into strips),

1 teaspoon sugar (or to taste),

Heat the lard in a saucepan (preferably enameled cast iron). Add the pasta from the mixer, cook for about 2 minutes. Turn off with the mashed tomatoes and continue cooking (covered pot!) For another 10 minutes. Put the raisins, almonds, olives and capers, simmer for another 5 minutes. Finally, add the meat and the pepper strips (possibly some of their juice, if you like), pour 2 cups of soup, season with salt and sugar, put the lid back on and cook everything for another quarter of an hour, or moreover, until the flavors have combined well and the meat has melted in your mouth.

3. Chicken stew

Chicken stew ingredients

Preparation of chicken stew

Put a few tablespoons of oil in a saucepan and let it heat up. Cut the chicken into pieces and put it in the oil when it has heated up. Let the chicken fry for a few minutes, just enough to change its color (to whiten a little). Chop all the onion and garlic cloves and add them over the chicken. Cover the stew with a lid and simmer (over low heat).

When the onion and garlic start to soften, add a glass of water to the chicken stew (now it also depends on the size of the glass, but the idea is that water is only needed to cover the stew - we must keep in mind that we will add the tomatoes in the broth).

Let the chicken stew cook over medium heat until both the vegetables and the chicken are cooked enough. When the chicken stew is almost ready, add the tomatoes to the broth and the paprika, then let the chicken stew cook for another five to ten minutes. Finely chop the dill and finally add it to the chicken stew.

The remaining 10 ways of extracting pork make dinner great in every bite

Launch Gallery 10 photos

If you've ever made pulled pork, it's more than likely you've had a ton of leftovers afterwards. In fact, I don't think anyone I know has ever made a * small * batch of pulled pork, because why would you do it?

I always make pulled pork when a large piece of pork is on sale. I cook everything in the instant pot (or slow cooker) and serve it sandwich style on the first night. For the rest of the week, I try to get creative, so my family doesn't realize they're eating leftovers. After a bit of research, I came up with the 10 favorite ways to rebuild the rest of the pulled pork.

Related: 12 meatball recipes to try

These delicious recipes range from slow-cooked pork chili and pulled pork quesadillas, to bowls of pulled pork polenta - even sweet potato donuts. So no matter how you plan to eat the rest of the cut pork, make sure you pack the leftovers!

Click the Launch Gallery button to view (and try) all these amazing pork recipes and don't forget to set your preferences!

What does & # 8222stufat & # 8221 mean?

A simple search on Dex Online offers us these definitions:

stew n., pl. hate (ngr. stew, d. it. stew, d. stove, oven, meaning "clogged food", from vgr. týphos, smoke, steam, like a steam bath. V. typhus, stove, oven). Covered fearful food made of lamb meat with onion and coiled green garlic.

So, the first origin of the word would be from neo-Greek. But the Italians also have & # 8222stufato & # 8221 (horse, donkey or beef), not to mention the French with their & # 8222estouffade & # 8222. The Austrians also took the term, turning it into "Stoffadifleisch". The common idea that unites these kitchens is the slow, stewed cooking (in the oven or in a closed clay pot) of some pieces of meat, be it pork, lamb, chicken or beef. So stew is not just about lamb.

What meat do we use for stew?

The best pieces for stewing are the ribs, neck, back. The lamb being very tender does not require such long cooking times (like beef). So this lamb soup is prepared quickly, first in the pan and then in the oven, without the need for closed dishes. If the sheep is a little older (ram or sheep), the cooking time will have to be extended. In all cases it is recommended marinating the meat overnight, either with salt, pepper and a little olive oil, or with Marinades more elaborate acids: with wine, mustard, lemon juice, etc. Meat marinade it is much more tender and fragrant.

I have to tell you, with my hand on my heart, that this stew is very tasty! The tender pieces of lamb are well flavored with spring greens (especially green garlic) and actually melt in your mouth. You don't even need a knife.

Also from lamb ribs I make another Easter specialty: ribs stuffed with drob, in the oven & # 8211 recipe here.

From the ingredients below I obtained approx. 8 servings of lamb stew. I mention that my pieces also had many bones. If you only have lean meat you can easily feed 8 people.

Pork stew recipes in the oven as an alternative to Easter Honey Stew recipes

Lamb stew is a traditional Easter dish. But what do we do if the lamb is not to our taste and we still want to have it stewed in the Easter menu?

Well, there is the alternative of pork soup. Pork can replace lamb in an excellent cooking recipe ideal for the Easter meal.

A pork stew that will proudly stand among the other traditional Easter dishes.

So here are two recipes for pork stew for a superlative Easter menu. More complex or simpler stew recipes.

And don't worry. after all, the stew recipe is a baked stew recipe.

  • 1 kg pork pulp
  • 2-3 bunches of green onions
  • 2-3 bunches of green garlic
  • a bunch of green dill
  • a bunch of green parsley
  • 200 g peeled tomatoes in broth
  • salt and pepper to taste for seasoning
  • delicate vegetables
  • vegetable oil

Cut the meat into cubes, wash it, dry it on an absorbent towel, salt it, pepper it and fry it in oil.

When it starts to brown, remove the pork hull with a spatula, put it in an oven tray, and in the oil in which the meat was fried, add the onion and garlic cut into medium-sized pieces and cook.

When they have hardened, add the tomatoes, delicately vegetables (for taste) and a little water and continue to simmer.

This ready-made composition, pour over the meat in the pan, sprinkle with finely chopped greens, season with salt and pepper, if necessary add a little more water, and put in the oven for about 35-40 minutes.

Pan-fried pork stew recipe

  • 7-8 bunches of green onions
  • 7-8 bunches of green garlic
  • salt, pepper to taste
  • sliced ​​pork muscles
  • 2 tablespoons broth
  • fresh parsley
  • the water

Add the pork to the salt and pepper.

Then add the onion and garlic cut into larger pieces together with the parsley and let it soften and then add water to cover the stew.

Pork will be 25% more expensive in Europe. Ilie Van: “We don't have a pig in Romania. What are we doing?"

"China, which produces the largest amount of meat in the world, about 50 million tons, due to African swine fever has reduced its production to about 35 million tons and will import 7-8 million tons, and Europe will, of course, be the main supplier of pork to China.

As the main supplier, it is estimated that pork prices will increase by about 25% in the European Union. It is another alarm signal, considering the situation of the pork sector in Romania. Pork exports from Europe to China: from 2.6 million tons in 2018 to 3.7 million in 2020, so an extra million in 2020 and 2025 will go to 4 million tons.

So, what to expect: the price of pork in Europe will be higher and higher, and we do not have pork in Romania. What are we doing? We will have to find solutions, we can't play, because things will get worse. The export to China is the one that will create problems in almost all of Europe ", said Ilie Van.

World meat production in 2020 was estimated to decrease compared to 2019 and 2018. It is about 333 million tons of meat.

Almost all species have declined, except for poultry, which has grown to 136 million tons, the largest production of this species, explained the Representative of the Academy of Agricultural and Forestry Sciences. It also triggers an alarm signal.

"But be very careful: of all this production of 300 and some millions of tons, only 10-12% is sold. So the international trade in meat is only 10-12%.

This, in the opinion of those who claim that there is no problem if we do not produce: those who do not produce to a degree of self-sufficiency, at least 90%, cannot feed themselves, this must be clear. In 2020, 90% of the Romanian consumer's meat consumption was pork and poultry, and 10% of cattle and sheep.

If we can make better use of cattle and sheep on the foreign market, then the breeding of pigs and poultry must be destined for the domestic market, to ensure our self-consumption, self-sufficiency, at a level we are not afraid of. " , mentioned Ilie Van.

Green beans with baked pork

With this pork and green bean dish, you feel like you're eating. In addition, it is very suitable for a Keto diet. Cheddar cheese, cream cheese, Parmesan cheese and sour cream, all organic, will also contribute, each in its own way, to making this dish a feast.

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Chicken stew & # 8211 recipe for Easter meal

Chicken stew recipe for Easter meal


  • 750 g chicken with bone
  • 8 links green onions
  • 5 bunches of green garlic
  • 2 tablespoons broth
  • 100 ml oil
  • 1 teaspoon spices for chicken

Method of preparation:

Fry the chicken in hot oil. Remove and, in the same oil, fry the finely chopped onion and garlic. After they have softened, sprinkle the spices for the chicken and the broth dissolved with as much water as the sauce you want to have in the end. Let it boil. In an oven dish, place the meat, put the onion sauce and bake for 30 minutes.