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Review- Greek Pork Stew - Printable Version

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Review- Greek Pork Stew - foodfiend - 01-31-2015

Jean posted this a couple of weeks ago, and I finally got around to making it. We liked the stew on the first night, but I have to say that the subsequent 2 dinners were much better. Mostly because, really, most stews benefit from being made in advance so the flavors could "meld". I added a lot of garlic (3 large cloves) to the initial cooking, but put in even more garlic (another 2 large cloves) when reheating the leftovers.


GREEK PORK STEW

1 1/2 pounds boneless pork loin -- cut into 1-inch cubes
2 tablespoons all-purpose flour
8 ounces baby carrots
2 medium onions -- cut into 6 thin wedges
1 6-ounce can tomato paste
1/2 cup dry red wine
3 tablespoons water
2 tablespoons lemon juice
1 teaspoon cumin
1/2 teaspoon cinnamon
2 teaspoons sugar
1/3 cup chopped walnuts
1/3 cup crumbled Feta cheese
Cooked noodles -- if desired

Combine pork and flour; toss to coat evenly with flour. Place in 3 1/2-quart slow cooker. Stir in carrots and onions. Combine tomato paste, wine, water, lemon juice, cumin and cinnamon; mix until well blended.

Stir into meat mixture. Cover and cook on low heat setting 6-7 hours or until pork is tender. Stir in sugar. Serve over cooked noodles. Sprinkle each serving with a small amount of nuts and cheese.

Cuisine:
"Greek"
Source:
"National Pork Producers Council"

Additionally, I halved the cumin and cinnamon and added 2t dried oregano and 2T chopped fresh parsley to the recipe.

The pork was so tender it fell apart when we looked at it. For the final meal, I served the stew over spinach-garlic rice (nope, can't have too much garlic!) and we both agreed that it was the best "variation".
The cheese is essential, but I didn't use the walnuts.


Re: Review- Greek Pork Stew - cjs - 02-01-2015

So glad y'all like this also. We sure did - I did make mention of maybe adding a little heat to the dish and probably a couple more garlic cloves might do the trick.


Re: Review- Greek Pork Stew - Lorraine - 02-03-2015

Sounds fabulous. We just bought a few whole loins.