Pull-Apart Pork Stew with roasted Vegetables
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
A delicious stew with earthy flavours, with fall apart pork that’s easy to make, healthy, and delicious.
Ingredients
2 pounds boneless pork shoulder (or butt) roast, cubed
2 tablespoons canola oil
Sea salt and freshly ground pepper, to season
2 tablespoons shallots, chopped
3 cloves garlic, sliced
2 tablespoons brandy
2 tablespoons red wine vinegar
1 bay leaf
1 tablespoon chopped fresh thyme
3 tablespoons all purpose flour
1 cup good quality chicken stock
Roasted Root vegetables
4 medium turnips, peeled and sliced
8 baby carrots, peeled
12 baby potatoes, halved
4 small beets, scrubbed
2 tablespoons canola oil
Sea salt and freshly ground pepper, to season
1 cup baby spinach leaves
Preheat oven to 325°F.
Heat oil in Dutch oven over medium-high heat. Season pork with salt and pepper and working in batches, brown pork, remove form Dutch Oven and set aside.
Add shallots and garlic to Dutch oven and cook 2 minutes. Add brandy, red wine vinegar, bay leaf and thyme. Sprinkle with flour and whisk in chicken stock. Now add pork back in, cover with lid and transfer to oven. Cook until pork is really tender, about 1 1⁄2 hours.
Meanwhile, toss turnips, carrots, potatoes, and beets with canola oil. Sprinkle with salt and pepper. Place on parchment lined baking sheet and roast uncovered 20 to 25 minutes or until soft. remove from oven; peel and slice beets into quarters and set aside.
To serve, arrange equal amounts of root vegetables in serving dish, spoon pan juices over vegetables, layer with spinach and top with pork. Serves 4.
