Latvian Stew Recipe
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Ingredients: |
Ingredients: Prep Time: 25 minutes Cook Time: 1 hour, 30 minutes Yield: 6-8 servings.
3 lbs. boneless pork shoulder, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
6 tablespoons vegetable oil, divided
6 carrots, peeled, trimmed, and sliced crosswise
4 tablespoons tomato paste
5 cups water
1 cup dried apricots
1 lb. white boiling onions, peeled, each cut into 6 wedges
1 cup pitted prunes
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Directions: |
Directions:1. Season pork with salt and pepper. Heat 3 tablespoons of the oil in a large heavy-bottomed pot over medium-high heat. Add pork and cook, stirring occasionally, until meat releases its juices and is no longer pink all over, about 5 minutes. Add carrots and cook until slightly tender, about 5 minutes. Stir in tomato paste and water, then add apricots. Bring to a boil, reduce heat to medium-low, and gently simmer, uncovered, for 45 minutes.
2. Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onions and cook stirring often, until deep golden brown, about 15 minutes.
3. Add onions and prunes to stew and continue to simmer over medium-low heat until pork is tender and sauce has thickened, about 30 minutes more. Adjust seasonings. |
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Personal
Notes: |
Personal
Notes: From Amor Towles' book: A GENTLEMAN IN MOSCOW
Serve this stew accompanied by boiled potatoes, buttered and garnished with chopped parsley ,if you like.
From Saveur Magazine
Per Towles: three suggestions. First, make sure your pork shoulder or butt is reasonably fatty, so that you end up with fork tender meat. Make sure that you cook the onions until they are a deep golden brown (which means cooking them for much longer than you would normally cook onions in a stew), so that you get that smoky essence. And finally, despite the Count's assurance that a Georgian wine is perfect for this meal, do not scramble about looking for one. Any good table wine will suit this dish to a "T".
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