Pork Stew Recipe

Pork shoulder: The main protein in the stew, providing a rich and tender texture.

Carrots: Adds sweetness and color to the stew.

Potatoes: Provides heartiness and helps thicken the stew.

Onion: Adds depth and flavor to the base of the stew.

Garlic: Enhances the overall flavor with its aromatic qualities.

Chicken broth: Forms the base of the stew, adding a savory depth.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Thyme: Provides a subtle earthy and aromatic note to the stew.

When browning the pork shoulder, make sure not to overcrowd the pot. Overcrowding can cause the meat to steam rather than brown, which affects the depth of flavor in your stew. Brown the pork in batches if necessary to ensure each piece gets a nice, caramelized exterior.

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

• pork shoulder - Substitute with chicken thighs: Chicken thighs are tender and flavorful, providing a lighter option for the stew.

• carrots - Substitute with parsnips: Parsnips have a similar sweetness and texture, making them a suitable replacement for carrots.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different kind of sweetness and a slightly different texture but work well in stews.

• potatoes - Substitute with turnips: Turnips have a similar texture and absorb flavors well, making them a good alternative to potatoes.

• potatoes - Substitute with cauliflower: Cauliflower can mimic the texture of potatoes when cooked and is a lower-carb option.

• onion - Substitute with leeks: Leeks provide a milder onion flavor and can add a different dimension to the stew.

• onion - Substitute with shallots: Shallots have a sweeter and more delicate flavor compared to onions, making them a good substitute.

• 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 when minced finely.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is suitable for vegetarians.

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

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a bit of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat but with a spicier kick compared to black pepper.

• thyme - Substitute with oregano: Oregano has a similar earthy flavor and can be used as a substitute for thyme.

• thyme - Substitute with rosemary: Rosemary provides a different but complementary herbal note to the stew.

• Allow the pork stew to cool to room temperature. This helps prevent condensation, which can lead to freezer burn or spoilage.
• 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, as the stew will expand when frozen.
• Label each container or bag with the date and contents. This will help you keep track of how long the stew has been stored.
• For short-term storage, place the containers in the refrigerator. The pork stew will keep well for up to 3-4 days.
• For long-term storage, place the containers in the freezer. The stew can be frozen for up to 3 months without losing its flavor and texture.
• When ready to enjoy, thaw the stew in the refrigerator overnight. This slow thawing process helps maintain the quality of the meat and vegetables.
• Reheat the pork stew on the stovetop over medium heat until it reaches a simmer. Stir occasionally 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 garnish of thyme or a side of crusty bread.

• Stovetop Method:

  1. Place the leftover pork stew in a pot or saucepan.
  2. Add a splash of chicken broth or water to prevent sticking and to maintain the stew's moisture.
  3. Heat over medium-low heat, stirring occasionally, until the stew is heated through. This should take about 10-15 minutes.

• Microwave Method:

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

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pork stew in an oven-safe dish and cover with aluminum foil.
  3. Bake for about 20-30 minutes, or until the stew is thoroughly heated. Stir halfway through to ensure even heating.

• Slow Cooker Method:

  1. Transfer the pork stew to your slow cooker.
  2. Set the slow cooker to low and heat for 2-3 hours, or until the stew is hot.
  3. Stir occasionally to ensure even heating.

• Sous Vide Method:

  1. Place the pork stew in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 1 hour, or until the stew is warmed through.

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

• Wooden spoon: A wooden spoon is useful for stirring the ingredients without scratching the pot.

• Chef's knife: A chef's knife is necessary for chopping the pork, carrots, potatoes, and onions.

• Cutting board: A cutting board provides a safe and clean surface for chopping the ingredients.

• Measuring cups: Measuring cups are needed to measure out the chicken broth and vegetables accurately.

• Measuring spoons: Measuring spoons are used to measure the salt, pepper, and thyme.

• Garlic press: A garlic press can be used to mince the garlic cloves quickly and efficiently.

• Ladle: A ladle is helpful for serving the stew once it is cooked.

• Tongs: Tongs can be useful for handling the pork pieces while browning them.

• Peeler: A peeler is handy for peeling the carrots and potatoes before chopping them.

prep ingredients ahead: Chop the carrots, potatoes, and onions the night before to save time on cooking day.

use a pressure cooker: Cut down the simmering time by using a pressure cooker instead of a regular pot.

batch cook: Double the recipe and freeze half for a quick meal later.

pre-brown the meat: Brown the pork shoulder in advance and store it in the fridge until ready to use.

use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing it yourself.