Braised Pork Spare Rib Stew With Fennel |
|
 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
I came up with this by using ingredients sitting around. Don't be scared off by the fennel, it matches perfectly with the pork. The meat falls right off the bone! Ingredients:
about 4 large pork ribs, cut into serving-sized pieces (should have about 10) |
2 large stocks of fennel |
2 small white onions |
3 cloves garlic, peeled |
5 mushrooms (any kind is fine, i used white button) |
2 medium carrots |
1 apple |
2 cups beef stock |
1/2 bulb of celery root |
2 cardamon seed pods |
1/2 tsp. paprika |
salt and pepper |
olive oil |
Directions:
1. Wash all vegetables thoroughly. For the celery root, wash roughly, then cut off the outside layer of skin. Wash once more.
2. Wash all vegetables thoroughly. For the celery root, wash roughly, then cut off the outside layer of skin. Wash once more.
3. Heat about 3 tbsp. olive oil (enough to coat onions completely) in a covered
4. casserole/stew dish, about 5 deep and 12 diameter.
5. Over medium heat, saute garlic and onions until onions have started to become translucent, about 2 minutes. Add carrots, celery root, and fennel and cook, stirring occasionally, for another 6 minutes. Add mushrooms, salt and pepper to taste, and cook 1 more minute, then transfer vegetables into a bowl and set aside.
6. Rinse pork chops to clean off blood, and cut into serving-sized pieces (about 4-5 ribs per piece). In the vegetable pan over medium-high heat, brown all sides of each rib, about 3 at a time, trying to render some of the fat from the rib
7. When each rib is braised (browned), layer the meat and vegetables in the stew pan, and add stock to about 1 up the side. Place in 350'F oven. Cook for about 1 hour, or until the meat falls off bones.
|
|