7-55: Sunday Pork Stew was part of a recent 3-recipes-at-1-time attempt, which also included 4-2: Green Beans with Hazelnut Butter and 4-4: Scalloped Parsley Potatoes.
I had originally intended to make a different pork recipe, but when faced with an unexpected ingredient shortage (someone used my mushrooms), I rolled with it and dug out another pork recipe for which I had ingredients on hand. This would have been better with pasta or rice, as suggested on the card, but dinner is dinner when you’re hungry.
I have to confess: I made Sunday Pork Stew on a Wednesday. I don’t know if that makes a difference, but I’m all about honesty. 😉
Ingredients: I didn’t exactly have boneless pork shoulder, but once cut off the chop bone and into small pieces, it didn’t make that much of a difference. I went with their suggestion of using canned tomatoes (because that’s what I had), but I had to go with whole almonds instead of sliced one because….that’s what I had. Notice a trend? I also used 2 onions instead of 4, because 4 seemed excessive given the amount of meat I had.
See? Can’t tell the difference.
4 onions would have been way too much–don’t you think?
Same as above, but a bit browner and cooked.
After deglazing, combined with the tomato paste, wine, and other components.
After mixing. I think adding in some sort of bouillon (as suggested on the card) wouldn’t be a terrible idea, it can definitely use some additional umami flavor.
After 30 minutes or so of braising. Looks a lot more intense.
Final dish, served alongside 4-4: Scalloped Parsley Potatoes and 4-2: Green Beans with Hazelnut Butter. I chose to put it in a bowl due to its stew-like consistency but if you’re doing it with pasta or rice, right on top is the way to go. The almonds, while a bit awkward due to their wholeness, lent a nice taste to it as well–toasted slivered almonds would be a much better way to do it.
Grade: B+
