Kayelle
Chef Extraordinaire
This recipe is by request. It turned out really well and I made so many changes to the original recipe, it's mine now. 
Delicious, and a little different.
My Tuscan Pork Stew
1 ½ lbs. pork shoulder cut in 1" cubes
3 Tbs. olive oil
1 cup dry red drinking wine
2 Tbs. tomato paste
3 cloves of minced garlic
2 cans of 14 oz. fire roasted diced tomatoes
2 cups broth
1 Tbs. mixed Italian seasonings (marjoram/thyme/basil/rosemary/savory/oregano)
1 Tbs. fish sauce (for Umami)
1-2 Tbs. dried Porcini mushrooms
¼ tsp. hot pepper flakes (optional)
½ tsp fennel seeds (optional)
4 cups of vegetable combo such as:
Pearl onions
Thick sliced celery
Crimini mushrooms (whole or cut in half if large)
Colored bell peppers cut in chunks
Canned or frozen artichoke hearts, cut in half
Fresh spinach or kale (at least 2-3 big handfuls) optional
Salt and Pepper to taste.
Cooked Orecchiette pasta (8 oz. dry)
Use a large Dutch Oven. In a plastic bag, shake the pork cubes with salted flour and then brown the cubes well in the oil. Remove and set aside. Add the tomato paste, and cook for a bit and then add the garlic and deglaze the pot with wine. Scrape up the fond from the pot bottom and reduce the wine by half. Add the tomatoes, broth, Italian seasonings, fish sauce, dried Porcini, pepper flakes and fennel seeds (if using). Add the browned meat along with the pearl onions, Crimini mushrooms and celery. Simmer on low for about an hour, till the meat is half tender, then add the rest of the vegetables and continue to simmer until everything is tender. Avoid over cooking at this point. Add the cooked and drained Orecchiette (or other pasta of choice) to the pot, along with some pasta water if needed.
Top the servings with fresh grated Parmesan and serve with crusty garlic toast.
Delicious, and a little different.
My Tuscan Pork Stew
1 ½ lbs. pork shoulder cut in 1" cubes
3 Tbs. olive oil
1 cup dry red drinking wine
2 Tbs. tomato paste
3 cloves of minced garlic
2 cans of 14 oz. fire roasted diced tomatoes
2 cups broth
1 Tbs. mixed Italian seasonings (marjoram/thyme/basil/rosemary/savory/oregano)
1 Tbs. fish sauce (for Umami)
1-2 Tbs. dried Porcini mushrooms
¼ tsp. hot pepper flakes (optional)
½ tsp fennel seeds (optional)
4 cups of vegetable combo such as:
Pearl onions
Thick sliced celery
Crimini mushrooms (whole or cut in half if large)
Colored bell peppers cut in chunks
Canned or frozen artichoke hearts, cut in half
Fresh spinach or kale (at least 2-3 big handfuls) optional
Salt and Pepper to taste.
Cooked Orecchiette pasta (8 oz. dry)
Use a large Dutch Oven. In a plastic bag, shake the pork cubes with salted flour and then brown the cubes well in the oil. Remove and set aside. Add the tomato paste, and cook for a bit and then add the garlic and deglaze the pot with wine. Scrape up the fond from the pot bottom and reduce the wine by half. Add the tomatoes, broth, Italian seasonings, fish sauce, dried Porcini, pepper flakes and fennel seeds (if using). Add the browned meat along with the pearl onions, Crimini mushrooms and celery. Simmer on low for about an hour, till the meat is half tender, then add the rest of the vegetables and continue to simmer until everything is tender. Avoid over cooking at this point. Add the cooked and drained Orecchiette (or other pasta of choice) to the pot, along with some pasta water if needed.
Top the servings with fresh grated Parmesan and serve with crusty garlic toast.
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