Trieste Pork Stew

Name: Trieste Pork Stew
Ingredients: 2 -3 tablespoons olive oil (Batali uses 1 slice of pork fat back); 3 lbs pork shoulder, cubed; salt and pepper; 3 onions, sliced; 1 cup merlot (just use whatever dry red wine you've got open); 1 tablespoon smoked paprika; 2 bay leaves; 2 tablespoons fresh rosemary leaves; 3/4 cup tomato paste (I just use a small can); 1 cup chicken stock (Batali uses veal stock); 1 lemon, juice of; To serve; 1 lb hot cooked pasta, buttered with; butter, and sprinkled with; fresh parsley

15 ingredients

10 steps

Ingredients

2 -3 tablespoons olive oil (Batali uses 1 slice of pork fat back)
3 lbs pork shoulder, cubed
salt and pepper
3 onions, sliced
1 cup merlot (just use whatever dry red wine you've got open)
1 tablespoon smoked paprika
2 bay leaves
2 tablespoons fresh rosemary leaves
3/4 cup tomato paste (I just use a small can)
1 cup chicken stock (Batali uses veal stock)
1 lemon, juice of
To serve
1 lb hot cooked pasta, buttered with
butter, and sprinkled with
fresh parsley

Directions

1

In a Dutch Oven, heat the oil over medium heat.
2

Season the pork with salt and pepper and add to the oil and sear on all sides, working in batches if necessary.
3

Add the sliced onions and cook until they are browned and soft, about 10 minutes.
4

Add the wine and allow it to evaporate completely.
5

Add the paprika, bay leaves, rosemary.
6

Stir in tomato paste.
7

Cook for 3-4 minutes over high heat, then stir in the chicken stock.
8

Reduce heat to simmer, cover, and cook about 1.5-2 hours, until the sauce has thickened.
9

Stir in the lemon juice and season well with salt and pepper.
10

Serve immediately with buttered hot pasta.