Orange-Scented Pork & Veggie Stew
Orange-Scented Pork & Veggie Stew
2 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil, or more if needed
2 cups diced (1/4 inch) onions
1 tablespoon finely minced garlic
2 cups (drained and chopped) peeled Italian plum tomatoes, from about one 28-ounce
can
1 tablespoon dark-brown sugar
Zest of 1 orange, removed in 1 long strip with a sharp paring knife
3 cups chicken broth
1 cup dry white wine
4 carrots, halved lengthwise, then cut into 1-inch lengths and cooked for 3 minutes
4 tablespoons chopped fresh mint leaves
Pasta, for serving
Season pork generously with salt and pepper.
Place the olive oil in a large Dutch oven over medium-high heat and brown the pork in batches, about 6 minutes per batch. Remove to a bowl and set aside.
Reduce the heat to low, adding more oil as needed, and cook the onions and garlic until wilted, about 10 minutes, stirring occasionally.
Add the tomatoes, sugar, orange zest, chicken broth and white wine. Return pork to the pot and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, for 1 hour. Stir in carrots and 2 tablespoons of the mint; season with salt and pepper. Cook, partially covered, until the pork is tender, about 15 minutes longer. Remove and discard orange zest. Sprinkle with the remaining 2 tablespoons of mint and serve over pasta.
An Alsatian or Oregon
Pinot Gris would be a great match.