Name: French-Style Pork Stew
Total time: 2 h 45 min
Cuisine: French, Europe
Ingredients: 6 parsley sprigs, plus 1/4 cup, chopped fresh parsley; 3 large sprigs, fresh thyme; 5 , garlic cloves, unpeeled; 2 , bay leaves; 1 tablespoon, black peppercorns; 2 , whole cloves; 5 cups, water; 4 cups, chicken broth; 3 pounds, boneless pork butt roast, trimmed and cut into 1- to 1 1/2-inch pieces; 1 meaty smoked ham, shank or 2 to 3 smoked ham hocks (1 1/4 pounds); 2 , onions, halved through root end, root end left intact; 4 , carrots, peeled, narrow end cut crosswise into 1/2-inch pieces, wide end halved lengthwise and cut into 1/2-inch pieces; 1 pound, Yukon Gold potatoes, unpeeled, cut into 3/4-inch pieces; 12 ounces, kielbasa sausage, halved lengthwise and then cut into 1/2-inch-thick slices; 1/2 head, savoy cabbage, shredded (8 cups)

Gather Your Ingredients

3 pounds boneless pork butt roast, trimmed and cut into 1- to 1 1/2-inch pieces

1 meaty smoked ham shank or 2 to 3 smoked ham hocks (1 1/4 pounds)

2 onions, halved through root end, root end left intact

4 carrots, peeled, narrow end cut crosswise into 1/2-inch pieces, wide end halved lengthwise and cut into 1/2-inch pieces

1 pound Yukon Gold potatoes, unpeeled, cut into 3/4-inch pieces

½ head savoy cabbage, shredded (8 cups)

Key Equipment

Before You Begin

*

Pork butt roast, often labeled Boston butt in the supermarket, is a very fatty cut, so don’t be surprised if you lose a pound or even a little more in the trimming process (the weight called for in the recipe takes this loss into account). Serve with crusty bread.

Instructions

1.

Adjust oven rack to middle position and heat oven to 325 degrees. Cut 10-inch square of triple-thickness cheesecloth. Place parsley sprigs (fold or break to fit), thyme sprigs, garlic, bay leaves, peppercorns, and cloves in center of cheesecloth and tie into bundle with kitchen twine.

2.

Bring water, broth, pork, ham, onions, and herb bundle to simmer in large Dutch oven over medium-high heat, skimming off scum that rises to surface. Cover pot and place in oven. Cook until pork chunks are tender and skewer inserted in meat meets little resistance, 1 1/4 to 1 1/2 hours.

3.

Using slotted spoon, discard onions and herb bundle. Transfer ham to plate. Add carrots and potatoes to pot and stir to combine. Cover pot and return to oven. Cook until vegetables are almost tender, 20 to 25 minutes. When ham is cool enough to handle, using 2 forks, remove meat and shred into bite-size pieces; discard skin and bones.

4.

Add shredded ham, kielbasa, and cabbage to pot. Stir to combine, cover, and return to oven. Cook until kielbasa is heated through and cabbage is wilted and tender, 15 to 20 minutes. Season with salt and pepper to taste, then stir in chopped parsley. Ladle into bowls and serve. (Stew can be made up to 3 days in advance.)

French-Style Pork Stew

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Before You Begin

Instructions

Test Kitchen Techniques

Recommended Reading

0 Comments

FROM OUR TV SPONSORS

French-Style Pork Stew

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Before You Begin

Instructions

Test Kitchen Techniques

Recommended Reading

More from Cook It In Your Dutch Oven

Trending Now

0 Comments

FROM OUR TV SPONSORS