Wine-Simmered Pork and Veggie Stew


Ultra Basic





A recipe allowed in a / / / diet.

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!

Nutritional Chart

Calories: 700 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 23 g
  • 55 g
  • 43 g

Ingredients Needed for Wine-Simmered Pork and Veggie Stew

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 tablespoon olive oil
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
1 teaspoon harissa paste
½ cup tomato sauce
1 tea spoon cumin

How to Make Wine-Simmered Pork and Veggie Stew

  1. Preheat the oven to 400°F/200°C.
  2. Add the bell peppers in a large bowl.
  3. Season them with olive oil, salt, garlic, paprika, and thyme. Mix.
  4. 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. 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. 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. Add the roasted bell peppers, red wine, and fresh thyme.
  8. Add harissa paste, tomato sauce, cumin, and the cooked pork. Stir.
  9. Cook everything on low heat until the sauce reduces by half.

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