Chemistry happens when pork is combined with fruit. It's a Je-ne-sais-quoi moment that works every time. A bit of buttery cumin and sharp thyme to add dimension, and you've got a great warming stew to ease you into fall.
1-1/2 lb lean pork, cubed
1 leek, cleaned and diced
1 bulb fennel, diced
2 parsnips, peeled and diced
2 cloves garlic, peeled and minced
1/2 tsp cumin powder
1/2 tsp dried thyme
1 apple, peeled and diced
1 cup mission figs, sliced in half lengthwise
2 cups dry white wine
2 cups chicken broth
Brown the pork in a 5 quart pot or Dutch Oven in batches. Keep pork cubes nicely separated to enhance browning. Set pork aside in a bowl.
Add the leek, fennel and parsnips to the pot and cook about 10 minutes, to caramelize the veggies a bit and soften. Add the garlic, cumin and thyme and cook another 2-3 minutes.
Add the apple, figs, wine and broth, and return the pork to the dutch oven. Stir gently and bring to a gentle boil. Stir again and reduce to a simmer. Cover the pot and cook about an hour and a half, stirring once or twice. Check for doneness towards the end - the pork should be very tender, and the sauce should be rich, thick and sweet. Serve over mashed potatoes and turnips.
Serves 6.
No comments:
Post a Comment