Rich & Hearty Tomato Pork Stew
An Elegant Transformation: Tomato Pork Stew Featuring Pork Leg Meat
Embark on a culinary journey with the ‘Taste of Korea’ campaign, a collaboration with the Ministry of Agriculture, Food and Rural Affairs, dedicated to supporting local produce! This recipe highlights the versatile pork leg meat from Yeongcheon, Gyeongbuk, renowned for its pork and garlic. Discover how this often-overlooked cut can be transformed into an elegant and deeply flavorful tomato stew, loved by all ages. It’s perfect for a comforting meal or a special occasion centerpiece.
Essential Ingredients
- Pork leg meat 300g (cut into bite-sized pieces)
- Butter 2 Tbsp
- Minced garlic 1 Tbsp
- Onion 1 (diced into 1cm pieces)
- Celery 1/2 stalk (thinly sliced)
- Cumin powder 1/2 tsp
- Fresh basil leaves 2 (finely chopped)
- Nutmeg powder 1/2 tsp
- Black pepper to taste
- Brown sugar 1 Tbsp
- Paprika powder 1/4 tsp
- Fine red chili powder 1/2 tsp
- Worcestershire sauce 1 Tbsp
- Fresh tomatoes 2 (cored and diced into 1cm pieces)
- Canned whole peeled tomatoes 1/2 can (chopped)
- Red bell pepper 1/2 (pureed)
- Carrot 1/2 (diced into 1cm pieces)
- Potato 1 (diced into 1cm pieces)
- Water 2 cups (paper cup measurement)
- Bay leaf 1
- Salt 1/4 tsp (or to taste)
- Ketchup 1 Tbsp
- Sour cream (for garnish)
- Fresh thyme sprigs 3
Cooking Instructions
Step 1
Begin by preparing the fresh tomatoes. Remove the core from the two fresh tomatoes and make an ‘X’ cut on the bottom of each. This scoring will make peeling much easier.
Step 2
Bring a pot of water to a rolling boil. Carefully place the scored tomatoes into the boiling water for about 30 seconds. Immediately transfer them to an ice bath to cool, then gently peel off the skins. The skins should slip off easily.
Step 3
Once peeled, dice the tomatoes into approximately 1cm cubes. These will form the flavorful base of your stew.
Step 4
Cut the pork leg meat into bite-sized pieces, about 2-3cm. Dice the onion, potato, and carrot into similar-sized cubes. Thinly slice the celery. Ensuring uniform sizes will help all ingredients cook evenly.
Step 5
In a pot or Dutch oven, melt the butter over medium-low heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. This releases a wonderful aroma.
Step 6
Add the diced onion to the pot with the garlic and butter. Cook over medium heat, stirring occasionally, until the onions become translucent and softened. This process brings out their natural sweetness.
Step 7
Now, add the cubed pork leg meat and sliced celery to the pot. Sauté until the pork is no longer pink and has turned white on all sides. This searing helps to lock in the juices and enhances the flavor.
Step 8
Stir in the paprika powder and fine red chili powder. Cook for about 30 seconds, stirring constantly, until fragrant. Be mindful of the heat to prevent the spices from burning. This step adds a warm color and depth of flavor.
Step 9
It’s time to add the remaining ingredients for the stew. Add the cumin powder, fresh thyme sprigs, chopped basil, nutmeg powder, black pepper, brown sugar, and Worcestershire sauce. Then, stir in the diced fresh tomatoes, chopped canned tomatoes, pureed red bell pepper, ketchup, diced carrots, and potatoes. Pour in the water and add the bay leaf. Stir everything together well and bring to a simmer.
Step 10
Once the stew is simmering vigorously, season with salt (starting with 1/4 tsp, adjust to your taste). Reduce the heat to medium-low, cover the pot, and let it simmer gently for about 20 minutes. Stir occasionally to prevent sticking. The vegetables and pork should become tender, and the sauce will thicken beautifully.
Step 11
Ladle the rich tomato pork stew into serving bowls. For a delightful finish, add a dollop of sour cream in the center. Serve hot, perhaps with crusty bread or rice, for a truly satisfying meal.
