It's cold out and snow is coming, so Pork Neck Stew

Pork neck stew harkens back to a time and place where not wasting food was a matter of survival. It also happens to be hearty and delicious.

Recipe

Ingredients

• 2-3 Tbsp. olive oil

• 1 lb. pork necks

• 1 lb. pork shoulder, cubed

• 1 medium onion, diced

• 3 large stalks celery, diced

• 2-3 cloves garlic, minced

• 1 cup dry white wine

• 5-6 medium carrots, cut into bite-size pieces

• 2 medium potatoes, cut into bite-size pieces

• 2-3 Tbsp. fresh sage leaves, chopped fine

• 6-8 cups chicken stock

• 1 Tbsp. butter

• 1 Tbsp. all-purpose flour

• 1 Tbsp. cider vinegar (more to taste)

• Salt and pepper to taste

• Chopped fresh parsley, for garnish

Directions

Heat a large (6-quart or more) Dutch oven or straight-sided pan over medium heat, and add enough oil to thinkly cover the bottom of the pan.

When the oil is near smoking, brown the pork necks for 5-6 minutes, then remove to a plate. Do the same with the cubed pork shoulder.

Saute the onions, and celery until the onions are soft, then add in the garlic and saute for another 30 seconds.

Deglaze the pan with the white wine, then add the meat and bones back to the pan along with the carrots and potatoes. Stir in the sage, followed by the chicken stock.

Reduce heat and simmer, partly covered, for 90 minutes to 2 hours, or until the meat is very tender. Add additional stock if the stew begins to dry out.

Remove the pork neck bones and use a fork to remove any pieces of meat that cling to them. Discard the bones.

Mash together the flour and butter to make a beurre manie and stir that into the stew and continue simmering until the stew thickens.

Taste and adjust seasoning with salt, pepper and cider vinegar.

Ladle into bowls with a sprinkle of chopped fresh parsley.

Full printable recipe at http://ift.tt/1n9KeCj

bon appetit