Tuscan pork stew with white wine, sage and rosemary
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Herby pork stew with white wine
White wine, good stock and slow cooking make these pieces of pork melt in your mouth. Guests at our cooking classes in Tuscany love taking this simple, delicious stew home with them.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Cuisine: Italian
- Diet: Dairy-Free, Low-Carb
Ingredients
For the stew
- 500 g (1 lb) cubed pork (slightly fatty cuts are best)
- A little flour, to coat the pork
- 3 celery stalks
- 1 onion
- 2 garlic cloves
- 1 sprig of sage
- 1 sprig of rosemary
- 2 bay leaves
- Olive oil
- ½ bottle (375 ml / 1½ cups) dry white wine
- Salt and pepper
For the vegetable stock
- 1 liter (4 cups) water
- 2 celery stalks
- 2 carrots
- 1 onion, studded with 4 cloves
- 2 stock cubes
Instructions
Vegetable stock
- Put the celery, carrots, clove-studded onion and stock cubes in the water and simmer for at least 1 hour.
Stew
- Put the pork in a large bowl and coat it very lightly with flour.
- Finely chop the onion, celery, garlic, sage and rosemary and cook gently in olive oil until soft.
- Add the pork and the bay leaves and cook until the meat is browned all over.
- Pour in enough wine to almost cover the meat and let it evaporate over medium heat.
- Add hot stock to cover and simmer slowly for at least 1½ hours, adding more stock as needed. Season with salt and pepper.
- Remove the bay leaves before serving.
Notes
Make the stock while you prepare the vegetables, or use 1 liter (4 cups) of good ready-made vegetable stock.
This was delicious and easy to make. Plan ahead and you will have an amazing dinner. I used pork loin and it was moist and flavorful. Try it.