Italian Pork Stew

Ingredients

Preparation

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Season the pork generously with salt and freshly ground black pepper. Working in batches, add the pork cubes to the hot pot, making sure not to overcrowd it. Sear for about 2 to 3 minutes each side, until deeply browned. Transfer the browned pork to a plate and repeat with the remaining meat.
3. Once all the pork has been browned, reduce the heat to medium and add the onion, carrot, and celery to the same pot. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Return the pork and any accumulated juices to the pot. Add the white wine and scrape up any browned bits from the bottom of the pot. Let simmer for 2 to 3 minutes, until the alcohol has evaporated.
5. Add the passata. Add about ⅓ cup of water to the empty jar and swirl around to loosen any remaining sauce, then pour into the pot. Tie the rosemary and sage together with kitchen twine and add to the pot. Stir well and bring to a gentle simmer.
6. Cover and cook over low heat for about 2 hours, stirring occasionally.
7. Add the potatoes. Stir well, cover, and continue cooking for another 30 minutes, or until the pork is tender and the potatoes are cooked through.
8. Remove the herb bundle. Taste and adjust the seasoning with salt and freshly ground black pepper to taste. If the sauce is thinner than you’d like, simmer uncovered for a few minutes to reduce.
9. Serve hot, garnished with a bit more freshly chopped rosemary or sage, if desired. Buon appetito!
   
   
   
   

Frequently Asked Questions

1. Can I use a different meat instead of pork?
   
   Absolutely. Beef chuck or veal shoulder are good substitutes and can be cut into similar-sized cubes. Keep in mind that different cuts and meats may require different cooking times, so just make sure to cook until the meat is tender and easily pierced with a fork.
2. Can I use pre-cut stewing meat?
   
   Yes. Pork, beef, or veal stewing cubes are a convenient shortcut. Choose pieces that are fairly uniform in size so they cook evenly, and be sure to sear them in batches. Overcrowding the pot can cause the meat to steam rather than brown. And browning is key!
3. Can I freeze the stew?
   
   Yes, but we recommend freezing it without the potatoes, as they can become grainy and mealy when thawed. Prepare the stew as directed, but set aside the potatoes if you plan to freeze a portion. The stew will keep for up to 3 months in the freezer in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop. Add freshly cooked potatoes when serving and enjoy!
4. What should I serve with this pork stew?
   
   This hearty stew is delicious on its own, but it’s also excellent spooned over creamy polenta, pasta or rice. And don’t forget some crusty bread for scarpetta—you’ll want something to soak up every last bit of that rich tomato sauce!