Pork Stew With Fennel And Butternut Squash
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
39
Spice
48
Sweetness
48
Sourness
49
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tsps
Salt1 tsp
Ground Black Pepper1 tsp
Rubbed Sage (dried)1 tsp
Cayenne Pepper1 tsp
Ground Nutmeg1 tsp
Ground Ginger2 tbsps
Olive Oil2 cups
Onion (chopped)1 cup
Red Wine (dry)Directions:
1
Place pork in large bowl
2
Mix next 6 ingredients in small bowl; sprinkle over pork, turning pork to coat evenly
3
Let stand 30 minutes
4
Preheat oven to 350°F
5
Heat oil in large ovenproof pot over medium-high heat
6
Add pancetta and sauté until beginning to brown, about 3 minutes
7
Using slotted spoon, transfer pancetta to medium bowl
8
Add half of pork to pot; sauté until brown, about 8 minutes
9
Using slotted spoon, transfer pork to bowl with pancetta
10
Repeat with remaining pork
11
Add onions and garlic to pot; sauté until soft, about 5 minutes
12
Add tomatoes with juices, broth, wine, and pork mixture
13
Bring to boil, scraping up browned bits
14
Cover pot; place in oven
15
Cook stew 1 hour
16
Add fennel bulbs, chopped fronds, and squash cubes to stew
17
Cover and cook in oven until pork and vegetables are tender, about 30 minutes
18
Using slotted spoon, transfer meat and vegetables to large bowl; cover
19
Boil sauce over medium-high heat until thickened enough to coat spoon, about 25 minutes
20
Return meat and vegetables to sauce; season with salt and pepper
21
(Can be made 1 day ahead
22
Cool 30 minutes
23
Chill uncovered until cold, then cover and keep chilled
24
) Rewarm over low heat
25
Place pork in large bowl
26
Mix next 6 ingredients in small bowl; sprinkle over pork, turning pork to coat evenly
27
Let stand 30 minutes
28
Preheat oven to 350°F
29
Heat oil in large ovenproof pot over medium-high heat
30
Add pancetta and sauté until beginning to brown, about 3 minutes
31
Using slotted spoon, transfer pancetta to medium bowl
32
Add half of pork to pot; sauté until brown, about 8 minutes
33
Using slotted spoon, transfer pork to bowl with pancetta
34
Repeat with remaining pork
35
Add onions and garlic to pot; sauté until soft, about 5 minutes
36
Add tomatoes with juices, broth, wine, and pork mixture
37
Bring to boil, scraping up browned bits
38
Cover pot; place in oven
39
Cook stew 1 hour
40
Add fennel bulbs, chopped fronds, and squash cubes to stew
41
Cover and cook in oven until pork and vegetables are tender, about 30 minutes
42
Using slotted spoon, transfer meat and vegetables to large bowl; cover
43
Boil sauce over medium-high heat until thickened enough to coat spoon, about 25 minutes
44
Return meat and vegetables to sauce; season with salt and pepper
45
(Can be made 1 day ahead
46
Cool 30 minutes
47
Chill uncovered until cold, then cover and keep chilled
48
) Rewarm over low heat
49
*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores and supermarkets
50
*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores and supermarkets