Pork Stew Recipe

Pork shoulder: This cut of meat is ideal for stews due to its marbling, which renders down to create a tender and flavorful dish.

Onion: Adds a sweet and savory depth to the stew.

Garlic: Provides a robust and aromatic flavor.

Chicken broth: Forms the base of the stew, adding richness and moisture.

Carrots: Adds a subtle sweetness and vibrant color.

Potatoes: Contributes to the heartiness of the stew, making it more filling.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and complexity.

Olive oil: Used for browning the pork and sautéing the vegetables, adding a layer of flavor.

To achieve a richer flavor in your pork stew, consider deglazing the pot after browning the pork cubes. Once the pork is removed, pour a small amount of chicken broth into the pot and scrape up any browned bits stuck to the bottom. These bits, known as fond, add a deep, savory taste to the stew.

• pork shoulder - Substitute with beef chuck: Beef chuck has a similar texture and flavor profile, making it a great substitute for pork shoulder in stews.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are also rich and flavorful, and they hold up well in stews.

• pork shoulder - Substitute with lamb shoulder: Lamb shoulder offers a unique flavor and similar tenderness, suitable for a hearty stew.

• onion - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to onions, which can add a different but pleasant taste to the stew.

• onion - Substitute with leeks: Leeks have a subtle onion-like flavor and can add a nice depth to the stew.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor along with their onion notes.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for those looking to make the dish vegetarian or lighter.

• chicken broth - Substitute with beef broth: Beef broth can add a richer, deeper flavor to the stew.

• carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but offer a slightly sweeter and earthier flavor.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different sweetness and a creamy texture to the stew.

• potatoes - Substitute with turnips: Turnips provide a similar texture to potatoes but with a slightly peppery taste.

• potatoes - Substitute with cauliflower: Cauliflower can be used for a lower-carb option, offering a different texture and flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the stew.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a substitute for black pepper.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used in place of olive oil.

• olive oil - Substitute with butter: Butter can add a rich, creamy flavor to the stew, though it will change the overall taste slightly.

• Allow the pork stew to cool to room temperature before storing. This prevents condensation and helps maintain the stew's texture and flavor.
• Transfer the stew into airtight containers or heavy-duty freezer bags. Make sure to leave some space at the top of the container or bag to allow for expansion when freezing.
• Label the containers or bags with the date and contents. This helps you keep track of how long the stew has been stored.
• For short-term storage, place the containers in the refrigerator. The pork stew can be safely stored in the fridge for up to 3-4 days.
• For long-term storage, place the containers or bags in the freezer. The stew can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the stew in the refrigerator overnight if frozen. This ensures even reheating and helps maintain the stew's texture.
• Reheat the pork stew on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.
• If the stew appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.
• Enjoy your reheated pork stew with a fresh side of bread or a salad for a complete meal.

• Stovetop Method: Place the pork stew in a pot over medium heat. Add a splash of chicken broth or water to maintain moisture. Stir occasionally until heated through, about 10-15 minutes.

• Microwave Method: Transfer the pork stew to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pork stew in an oven-safe dish and cover with foil. Heat for 20-30 minutes, or until the stew is warmed through. Stir halfway to ensure even heating.

• Slow Cooker Method: Transfer the pork stew to your slow cooker. Set it on low and heat for 2-3 hours, or until the stew is thoroughly warmed. This method is great for maintaining the stew's texture and flavor.

• Sous Vide Method: Place the pork stew in a vacuum-sealed bag or a zip-lock bag using the water displacement method. Heat your sous vide machine to 165°F (74°C) and immerse the bag in the water bath. Heat for about 1 hour. This method ensures the stew remains juicy and flavorful.

• Large pot: Essential for browning the pork and simmering the stew. It should be big enough to hold all the ingredients comfortably.

• Wooden spoon: Useful for stirring the ingredients without scratching the pot.

• Chef's knife: Ideal for chopping the onion, mincing the garlic, and cutting the pork shoulder into cubes.

• Cutting board: Provides a safe and sturdy surface for chopping and dicing ingredients.

• Measuring spoons: Necessary for accurately measuring the salt, pepper, and olive oil.

• Measuring cups: Used to measure the chicken broth, carrots, and potatoes.

• Tongs: Handy for turning and removing the pork cubes while browning them.

• Ladle: Perfect for serving the stew once it's ready.

• Bowl: Useful for setting aside the browned pork cubes temporarily.

Prep ingredients ahead: Chop the onion, garlic, carrots, and potatoes the night before to save time.

Use a pressure cooker: Cut down cooking time by using a pressure cooker instead of simmering for 1.5 hours.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-brown meat: Brown the pork cubes in advance and store them in the fridge until ready to use.

One-pot method: Use a single pot to reduce cleanup time.