Fierce Foodie: Reasons to Stew
I love stew. I love the fact that you can throw a bunch of raw ingredients into a pot, let them simmer and a few hours later have something tender, aromatic, and delicious to share. I love stew because stew is inherently a social food. There is no such thing as cooking stew for one. I love that there is a vast variety of stews out there waiting to be tried. From Ethiopian wat to Persian koresh to French cassoulet, there is a stew for every taste and every budget. And most of all, I love that stews are hard to screw up. Simmering is not a complex culinary skill. It’s just a matter of covering the pot, setting the heat on low, and waiting for the yum to happen.
Georgian Pork Stew (from the Republic of Georgia, not our Georgia)
¼ cup balsamic vinegar
2 tbsp garlic vinegar
3 cloves garlic
1 tsp coriander seeds
1 tsp ground fenugreek
1 chopped red onion
½ tsp turmeric
3 tbsp chopped cilantro
1 tbsp red wine vinegar
1 red bell pepper, finely chopped
Cut pork shoulder into 1 inch pieces and toss with salt and pepper, balsamic vinegar, and garlic vinegar. (You can make garlic vinegar at home easily by dropping a few cloves into a glass jar of white vinegar and keeping it in the fridge. The vinegar can be used in cooking and the garlic can be used in recipes.) Brown the pork in 1 tbsp each of olive and vegetable oil in a Dutch oven. (The vegetable oil keeps the olive oil from burning.) Crush garlic cloves and coriander seeds and add to browned pork. Stir and cook for a few minutes, then add fenugreek, chopped red onion, and turmeric. Cook until onion softens, then add 1 cup water and bring to a boil. Simmer for 1 hour covered. Stir in chopped cilantro, red wine vinegar, and chopped red pepper. Serve over mashed potatoes, egg noodles, or rice.
featured image credit: Dangerous Business