Spicy Szechuan Pork Stew Food

HOT & SPICY PORK STEW

Steps:

• In a large stockpot, heat oil and brown pork on all sides.
• Remove meat& set aside.
• Stir in onion, garlic, herbs& spices.
• Lower heat& cook for 2 minutes.
• Return meat to pot.
• Stir in tomatoes& stock, and bring to a boil.
• Reduce heat& simmer, covered, for 2-1/2 hours.
• Turn meat every 30 minutes.
• Remove meat from pot& allow to cool.
• Skim fat from top of stew.
• Slice meat across grain into thin slices (or shred).
• Return meat to pot, add beans, cooked pasta,& salt to taste.
• Heat through.
• Serve with sour cream, if desired.

SPICY SZECHWAN PORK STEW (LOW FAT & LOW CALORIE)

Steps:

• In a 4-quart Dutch oven, brown meat and garlic in oil.
• Drain and add the white onion pieces, 2 1/2 cups water, soy sauce, sherry, ginger, red pepper, fennel, and five-spice powder.
• Bring to a boil, cover, and reduce heat to simmer.
• Simmer 30 minutes, add carrots and return to a boil.
• Reduce heat, cover, and simmer 35 minutes or til meat and carrots are tender.
• Skim off fat.
• In a small bowl, stir together 1/4 cup cold water and flour.
• Stir into the meat mixture and add green onion parts.
• Cook and stir til thickened and bubbly.
• Cook at stir 1 minute more.
• Serve over rice or noodles.

TRIESTE PORK STEW

Steps:

• In a Dutch Oven, heat the oil over medium heat.
• Season the pork with salt and pepper and add to the oil and sear on all sides, working in batches if necessary.
• Add the sliced onions and cook until they are browned and soft, about 10 minutes.
• Add the wine and allow it to evaporate completely.
• Add the paprika, bay leaves, rosemary.
• Stir in tomato paste.
• Cook for 3-4 minutes over high heat, then stir in the chicken stock.
• Reduce heat to simmer, cover, and cook about 1.5-2 hours, until the sauce has thickened.
• Stir in the lemon juice and season well with salt and pepper.
• Serve immediately with buttered hot pasta.

SWEET GINGER PORK STEW

Steps:

• In large stock pot, render fat from bacon -cooking on med low - remove bacon from pot using slotted spoon, set aside. Brown Pork in bacon fat in small batches, remove pork from pot using slotted spoon.
• Pour off excessive drippings from pot (leaving some for deglazing). Add Onion, Garlic, and Ginger. Saute. Once onions have started to brown stir in Pumpkin, turnip ,Carrots. Pour in 1/2 beef stock to finish deglazing pot. Stir well.
• Add remainder of Beef stock, Brown sugar, Honey, nutmeg, cardemom, Bayleaves, Orange zest, and the juice of an orange. Allow to simmer on low covered for 1 hour. stirring occaisionally.
• Add Potatoes. Allow to simmer for an additional 1/2 hour.
• Stir in Sliced green beans or peas, parsley, and salt and pepper to taste. Because I personally don't like mushy beans or peas I turn off the stew here. But you may cook for an additional 15 minutes.