Recipe For Making A Delicious Pork Loin Stew

It should be noted that, while preparations are generally not spicy in Europe, it can be the case in Latin America where we uses certain types of chili.

Pork loin stew is a traditional preparation unique to Portugal, Spain, France, Italy and Latin America. It is usually prepared in a clay container having refractory qualities. However, most people today resort to the practical use of the pressure cooker.

Regarding the preparation, the ingredients vary from country to country. It should be noted that while preparations are generally not spicy in Europe, they can be relatively spicy in Latin America due to their large number of varieties of peppers. What is universal, however, is the fact that it is prepared in sufficient quantities to feed 4 or more people, since it is usually served as a family meal. In addition, it should be noted that, in general, this is a main course.

The following recipe for pork loin stew is one of the easiest to prepare, as it contains basic ingredients that are very easy to find and which, in general, appeal to everyone: potatoes and potatoes. carrots. Note that the carrot adds a touch of sweetness, so if you like that flavor, you can add more.

Pork loin stew with potatoes and carrots

Ingredients needed for 4 people

• 2 bay leaves and ½ kg of potatoes
• 1 onion and 1/2 kg of pork loin
• 1 ripe tomato and extra virgin olive oil
• 1 glass of white wine, 250ml
• 14 medium carrots
• 1 teaspoon of smoked paprika (de la Vera), 5 grams
• Condiments: salt, pinch of saffron

Preparing the dish

First, clean and cut the meat into small, medium-sized cubes. Then preheat the oven to 200ºC.

You need to cut the onion into small pieces. Then cut the tomato and carrots into julienne and the potatoes into dice (unpeeled).

In a pan previously greased with olive oil, sauté the vegetables until the onion is lightly browned. It’s important not to overdo it to make your pork loin stew perfect. Then lightly sauté the meat in the pan. Keep in mind that you should not continue to cook it. Pepper.

Then pour the olive oil into the pan until it completely covers the bottom. Put it in the oven for 5 minutes so that it is hot and, after this time has elapsed, place the potatoes and minced meat with the wine and bay leaf. The idea is that all the ingredients are completely covered with liquid.

Finally, cover the pan and let it cook in the oven for 20 minutes. Once this time has elapsed, check that the potatoes are cooked through and add the vegetables. If necessary, add water to completely cover the ingredients. Cover the pan again and cook for another 5 minutes.

Another take on pork loin stew

Ingredients

• Olive oil, 1 head of fresh garlic
• 3 medium onions, 4 medium carrots
• 2 glasses of white wine and 2 large red apples
• 1 cup of dried apricots
• 1 cup of pitted prunes
• Condiments: salt, ground black pepper, fresh rosemary

Preparation

To start, marinate the pork loin the night before,  with plenty of wine, fresh rosemary, salt and pepper. It is necessary to let stand for at least 10 or 12 hours. The next day, preheat the oven to 200ºC. Meanwhile, cover the bottom of the pan with plenty of olive oil.

After that, cut the apples into julienne, without removing the skin. Separately, cut the onion and garlic into small pieces. In a saucepan lightly greased with olive oil, brown the onion and garlic over medium heat. Once ready, set them aside.

Place the pan in the oven to warm it up and, when ready, add the pork loin and potatoes. Add the fried vegetables on top. And as with the previous recipe, you need to make sure that all the ingredients are covered with liquid.

After the first 15 minutes of cooking, check that the pork loin has already browned on top and, if so, turn the meat to brown the other side. If it is missing, pour a glass of water and a glass of wine and cook. Before serving, add the apples. It’s ready !

These recipes repeatedly state that meat should be kept well hydrated so that it is juicy and tender. This way, once served, it will be easier to cut it.

In addition, the marinade is one of the most important steps because it will determine the seasoning of the dish, whatever side dish you add later.