It's a very easy yet extremely delicious stew with melt-in-mouth pork and rich gravy. It's cooked with marsala wine, that is an Italian fortified wine recognizable by it's intense amber colour and complex aroma. It's used in Italian cooking, however you can substitute madeira, port or dry sherry.
This recipe is taken from "Cook it Slow" by The Australian Women's Weekly.
Ingredients:
1 kg boneless pork shoulder, chopped coarsely (you can use the pork neck too)
1/4 cup (35 g) flour
4 shallots, sliced thinly (100 g)
2-4 cloves garlic, finely chopped
300 g swiss brown mushrooms (can be replaced by button mushrooms), halved
1 sprig fresh rosemary
1 cup (250 ml) marsala wine
1 cup (250 ml) chicken stock
1 cup (250 ml) water
1 tbsp tomato paste
1/2 cup chopped parsley
2 tbsp olive oil
Method:
Coat pork in flour, shake off excess.
Heat oil in a saucepan, cook pork in batches, until brown. Remove meat from the pan, clean the traces of flour if any.
Cook shallot and garlic until soft (add more oil if needed).
Add mushrooms and rosemary in the same pan, cook until mushrooms are browned, stirring occasionally.
Add marsala, cook, stirring, for 30 seconds.
Return pork to pan with stock, the water and the paste, bring to boil.
Serve sprinkled with parsley.
Enjoy your food! Bon Appetit!
