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Wine-Simmered Pork and Veggie Stew

What can you do with a delicious cut of pork neck? You can make a nice steak out of it, or serve it in a rich veggie stew. Cook a few vegetables, sprinkle in some spices, and then let everything simmer on the stove for a while. Just don’t forget to pour a cup of good wine into the mix. Trust us, it’s worth it!
What can you do with a delicious cut of pork neck? You can make a nice steak out of it, or serve it in a rich veggie stew. Cook a few vegetables, sprinkle in some spices, and then let everything simmer on the stove for a while. Just don’t forget to pour a cup of good wine into the mix. Trust us, it’s worth it!

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Ingredients

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 tablespoon olive oil
salt
2 garlic cloves, sliced
½ teaspoon paprika powder
½ teaspoon thyme
2 tablespoons of vegetable oil
14 ounces of pork neck, diced
1 red onion, sliced
1 spring onion, sliced
1 cup red wine
thyme
1 teaspoon harissa paste
½ cup tomato sauce
1 tea spoon cumin

Ingredients

Steps

1
Done

Preheat the oven to 400°F/200°C.

2
Done

Add the bell peppers in a large bowl.

3
Done

Season them with olive oil, salt, garlic, paprika, and thyme. Mix.

4
Done

Line a baking tray with parchment paper. Place the bell peppers over it. Slide the tray into the oven and roast them for 20 minutes.

5
Done

In the meantime, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the pork neck and fry it until well browned.

6
Done

Heat the remaining vegetable oil in another skillet. Add the red onion and cook it until it softens. Then add the spring onion and cook it a few seconds, stirring often.

7
Done

Add the roasted bell peppers, red wine, and fresh thyme.

8
Done

Add harissa paste, tomato sauce, cumin, and the cooked pork. Stir.

9
Done

Cook everything on low heat until the sauce reduces by half.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

700 kcal
Calories
23 g
Carbs
55 g
Protein
43 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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