Italian Pork Stew
(For a 10 – 12” Camp Oven)
Ingredients:
2 lbs. boneless pork loin, cut into 1” pieces
2/3 cup all-purpose flour
4 tbsp. olive oil, divided
2 small yellow onions, chopped (or 1 large onion)
3-5 garlic cloves, crushed
2 cans (14.5 oz. ea.) diced tomatoes, undrained
1 cup beef broth (or 1 cup dry red wine)
1 cinnamon stick (about 3” in length)
1 tbsp. tomato paste
1 tbsp. red wine vinegar
3 whole bay leaves
1 tsp. dried oregano
1 tsp. basil
1 tsp. sage
½ tsp. salt
½ tsp. crushed red pepper flakes
½ tsp. black pepper
3 tbsp. fresh parsley, minced
serve over cooked pasta and top with grated parmesan cheese
Directions:
1. Cut the pork into 1” pieces. Place flour into a large bag and add pork, a few pieces at a time, shaking each batch to coat pork thoroughly.
2. Brown two batches of coated pork in a camp oven that has been heated with 3 tbsp. oil.
3. Remove browned pork and set aside. Add remaining oil to camp oven and sauté onion until tender. Add garlic and cook for 1 minute. Add diced tomatoes, beef broth or wine, bay leaves, cinnamon stick, tomato paste, oregano, basil, salt, red pepper flakes, black pepper and cooked pork. Stir and bring to a boil, adding coals if necessary.
4. Reduce heat, cover and simmer 60-90 minutes, stirring occasionally. Stir in the parsley, cover and cook 30-60 minutes more or until meat is tender. Remove and discard the bay leaves and cinnamon stick.
5. Serve over cooked pasta, top with Parmesan cheese and ENJOY!!!
(Serves 6-8 people)
Webisode Index:
0:00 Intro
0:45 Opening
1:20 Pantry Box
1:45 Prepare & Cook the Meat
4:24 Onion & Garlic
5:41 Building the Meal
7:22 Bring to a Boil
8:29 Reduce Heat & Simmer
9:26 Plating Up
9:45 Closing
10:24 Outro
11:17 Smokey Prime Rib Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
Camp Chef
Cast Iron Roasted Coffee
WYO Buckin’ Beans
Cutlery
Furnace Creek Forge
King Arthur Flour
Pizza Dough Flour
Music
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