Many people still associate stews with a dish for autumn and winter. And in many stews, beef is often used.
In this dish, we take a different approach. This means that we will make a light stew with pork and various other ingredients that ensure that this dish can be prepared all year round. So also in early spring, sunny summer, and late summer.
Make sure that all ingredients are ready and already cut. Then you do not have to worry about that for the rest of the preparation. For this, we roughly chop the onion, peel the carrots and cut them into slices, and cut the fennel and celery into pieces.
We are going to splice or peel the tomatoes. To do this, cut a shallow cross in the bottom of each tomato. Provide a pot of boiling water and a bowl of ice-cold water. Lower the tomatoes one by one into the already boiling water with a slotted spoon.
When the skin starts to crack, we scoop them out and put them in the cold water until they have completely cooled. It is now possible to remove the sheets. Then immediately cut the tomatoes into wedges.
Remove the rind from the pork and cut the meat into pieces. Place the pieces in a bowl with the salt, pepper, and paprika. Mix it well.
We will not use the leftover rind, but you could still grill it crispy. With some pepper or other flavor additives, the skin becomes crisp after cooling, a simple but tasty snack.
Prepare the Dutch oven for stewing. You can choose to work over an open fire (with wood), place it on the barbecue or place the briquettes under and above the Dutch oven on a flat surface. The required number of briquettes above and below will depend on the size of the pan.
2/3 of your briquettes will end under the dutch oven and 1/3 on the lid. For our 9 quartz Dutch oven, I put 21 coconut briquettes in the starter.
Take into account the safety and that your dutch oven is not in the full wind. This prevents the briquettes from burning too quickly. To work at height, I place a round stainless steel plate on my grill of the barbecue. A pizza stone is, of course, also useful instead of a stainless steel plate. Place the pan and arrange the glowing briquettes underneath with pliers.
Pour a dash of sunflower oil into the cast iron pan and wait until the oil is warm. First fry the onion. Then fry the pork all-around light brown. Add two bottles of blond beer. When this boils, we add the carrot, fennel, and celery.
Cut the top of a bulb of garlic and put the capped bulb with two sprigs of rosemary, two teaspoons of oregano, and two cubes of vegetable stock in the Dutch Oven.
Stir everything well for a while and sit comfortably with some good reading material and/or a beer. That six-pack with beer does not drink itself. Check how quickly the briquettes burn up. If necessary, slide some new briquettes against the glowing one.
Let the stew simmer gently and occasionally remove the lid from the pan to stir well. The oven may stand for two to three hours before we add some ingredients again.
The tomatoes, pre-cooked baby potatoes, and peas are added to the stew. The summer oven can continue cooking for another 20 minutes. The last thing we are going to add is the pineapple and the corn.
Time to finish the plates. For this, we first apply a bed of mixed arugula lettuce. With the slotted spoon, we scoop the colorful summer stew. Top it off with some roughly chopped parsley.
- Olive oil
- 1 sweet onion
- 600 grams of pork pot roast
- 1 teaspoon of salt
- 2 teaspoons of pepper
- 2 teaspoons of paprika
- 2 carrots
- 1 fennel
- 4 stems of celery
- 2 bottles of blond beer
- Fresh rosemary
- 2 teaspoons of oregano
- 2 cubes of vegetable stock
- 5 small tomatoes
- 500 grams of pre-cooked baby potatoes
- 150 grams of frozen peas
- 1 can of 150 grams of corn
- 1 can 500 grams Pineapple
- Mixed rocket salad
- Flat-leaf parsley
- Cut the onion, carrots, fennel, and celery into large pieces.
- Peel the tomatoes by cutting them slightly and lowering them into a pan of boiling water. If the skin starts to come off, cool it in cold water and remove the skin.
- Remove the rind from the pork and cut the meat into pieces. Season with salt, pepper, and paprika.
- Provide 20 glowing briquettes and place 14 under your Dutch oven. Pour a dash of sunflower oil into the Dutch oven and fry the onion. Then cook the pork golden brown.
- Add the beer and the carrot, fennel and, celery. Then the garlic, rosemary, oregano, and the vegetable stock cubes. Stir everything well and close the lid. Place the remaining briquettes on the top and let everything stand for 2 to 3 hours.
- Now the tomatoes, baby potatoes, and peas can be added. Let this cook for another 20 minutes.
- Just before serving, add the corn and pineapple. Make the plate with some arugula, a generous scoop of the stew, and finish with some chopped parsley.