Home >Recipes >Pork and Orange Stew

Serves: 6

• 1-1/2 lb boneless pork shoulder, cut into bite-size chunks
• gray salt or citrus salt
• 6 tbsp extra virgin olive oil
• 2 tsp fennel seeds (toasted and ground)
• 2 tbsp cointreau
• 1 cup dry red wine
• 1 cup freshly squeezed orange juice
• 6 cups chicken stock or canned low salt chicken broth
• 1 bay leaf
• 1 1/2 tbsp unsalted butter or extra-virgin olive oil
• 3/4 lb potatoes, peeled and diced into 1/2-inch cubes
• 12 pearl onions, peeled
• 2 cups shiitake mushrooms, quartered (stems removed)
• 12 baby carrots, stemmed
• 1 tbsp minced garlic
• 1 tbsp finely chopped fresh rosemary
• gray salt and freshly ground black pepper
• 1/2 lb cooked wide, flat noodles
• 1 tbsp butter
• 1 tbsp finely grated orange zest
• 2 tbsp finely chopped fresh flat leaf parsley

Preparation Time: 30 minutes
Cooking Time: 2 hours

Season the pork well with salt. Heat 4 tbsp of the olive oil in a large sauté pan over medium-high heat until hot. Add the pork, making sure not to crowd the pan. Let the pork brown on one side before turning, then sauté until well browned all over, about 10 minutes. Remove the meat by pouring contents of the pan into a sieve to drain the excess fat.

Return the pan to high heat and add the meat. Add the fennel spice, cointreau, red wine and orange juice. Stir and scrape the bottom and sides of the pan to loosen all the browned bits. Bring the mixture to a boil, and then simmer until reduced by half. Add the stock and bay leaf. Reduce the heat to low and simmer slowly, covered, for about 45 minutes, or until the meat is very tender. In a large sauté pan, heat the remaining 2 tbsp of olive oil with the butter over medium-high heat. Add the potatoes, onions, mushrooms and carrots. Sauté for about 15 minutes or until all the vegetables are well-browned. Add the garlic and rosemary and sauté briefly just to brown the garlic. Season with salt and pepper.

Scrape the contents of the sauté pan into the stew. Cook the stew for another 15 minutes.

While the stew finishes cooking, place the noodles in the sauté pan, add the butter and a little broth from the stew and toss.

Just before serving, stir the orange zest and parsley into the stew. Taste for seasoning and serve over the noodles.