I found this recipe on "RecipeZaar". It sounded savory and different, so I thought I would give it a try. It truly is DELICIOUS. It is a Portuguese recipe, according to the website. I've adjusted the recipe slightly, and found it easy to prepare. We so enjoyed this dish that we had to go back for seconds. There's just a little bit left in the fridge - I need to hide it from hubby so that I can have it for my lunch today!!Ingredients:
1 1/2 lbs boneless pork, cut into 1 inch cubes
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
Olive Oil for frying the pork
4 ounces trimmed and sliced portabella mushrooms
1 ½ white onions, sliced lengthwise
1 ½ cup dry white wine – I used chardonnay
1/2 teaspoon dried basil
3/4 teaspoon ground coriander
3/4 teaspoon dried rosemary, crushed
Cornstarch and water for thickening stew
Juice of one lemon
Parsley or cilantro (to garnish)
Serve over cooked white rice.
Directions:
Toss the pork cubes in flour, salt, pepper and paprika; in a large saucepan, brown them (in batches) in the olive oil. Remove to a plate covered in paper towels to absorb extra olive oil.
Add portabella mushrooms and sliced onions to the pan and sauté for 5 minutes.
Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan.
Return the pork to the pan; cover stew and cook over low heat for an hour.
Uncover stew. Mix approximately 1 Tbls cornstarch with some cold water; add to stew and cook until liquid thickens up. If more cornstarch and water is needed, do so.
Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro. Serve over white rice.
Toss the pork cubes in flour, salt, pepper and paprika; in a large saucepan, brown them (in batches) in the olive oil. Remove to a plate covered in paper towels to absorb extra olive oil.
Add portabella mushrooms and sliced onions to the pan and sauté for 5 minutes.
Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan.
Return the pork to the pan; cover stew and cook over low heat for an hour.
Uncover stew. Mix approximately 1 Tbls cornstarch with some cold water; add to stew and cook until liquid thickens up. If more cornstarch and water is needed, do so.
Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro. Serve over white rice.
2 comments:
Served over the rice, it looks fabulous! Hearty and delicious.
it sure looks delicious
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