A few days ago I had plans to cook a Boston butt for a friend (of course, it was going to be a Prairie Fresh Pork Butt.) Well, plans get changed as they had to go out of town. A cold snap had developed, and I love comfort food in the cold weather, so I made this winter pork stew recipe. It was so silky, flavorful and satisfying. I just love making it.
Comfort food = braising
I have kind of gravitated to braising when I’m looking for that food hug that helps get through the chilly nights. Braising turns tough meat into delicious, moist meat, just like a low-and-slow BBQ will do. Using tough pieces of meat, braising and smoking break down the connective tissue and collagens in the meat to give you that tender, supple texture and flavor that we all love.
Red wine for winter
Another thing that makes this a favorite is I love foods cooked with red wine. I call for half a bottle for this recipe, which should really leave you two nice glasses of wine for yourself! And, don’t go cheap on cooking wine- if you wouldn’t drink a glass of it, you shouldn’t cook with it either. I have really grown to love Italian wines, and a Rosso Toscana, a rustic chianti or similar full-bodied Italian red, will work well in this dish.
Easy to make
This is really a dish that will take you a few minutes to prep the veggies, a few minutes to start the cooking, then a long time of smelling a wonderful aroma. It’s very easy, and similar in procedure and process to other braised beef dishes. Flour and brown the pork, cook down some veggies, add tomato paste, deglaze with wine, then braise. The time it will take you from start to getting it in the oven will be around 20-30 minutes, depending on how quick you are with a knife. After that, it’s simply waiting for that tenderness to get there, about 3 to 3.5 hours.
As always, I hope you enjoy!