Trieste Pork Stew - {Maiale In Umido Alla Triestina}

Recipe Ingredients

1		Pork fat back, 1"-thick
2 lbs	908g / 32oz	Pork shoulder - cut into chunks
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Onions - sliced
1 cup	237ml	Merlot
1 tablespoon	15ml	Hungarian hot paprika
2		Bay leaves
1 tablespoon	15ml	Fresh rosemary leaves
1 tablespoon	15ml	Fresh marjoram leaves
3/4 cup	177ml	Tomato paste
1 cup	237ml	Veal stock
1		Lemon - juiced

Recipe Instructions

In a Dutch oven, heat the pork fat over medium heat until it is completely liquid. Season the pork with salt and pepper and add to the hot fat to sear on all sides, working in batches if necessary. Add the sliced onions and cook until they are browned and soft, about 10 minutes. Add the wine and allow it to evaporate completely. Add the paprika, bay leaves, rosemary, and marjoram.

Remove the excess fat with a ladle and stir in the tomato paste. Cook for 3 to 4 minutes over high heat, then stir in the veal stock. Reduce the heat to a simmer, cover, and cook for 1 to 1 1/2 hours, until the sauce has thickened.

Stir in the lemon juice and season well with salt and pepper. Remove the meat to a serving bowl, strain the juices over the meat, and serve immediately.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D38) - from the TV FOOD NETWORK

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