Slow Cooked Hearty Pork Stew
A rich and comforting pork stew made tender in a pressure cooker, filled with hearty vegetables and finished with a fresh gremolata topping.
Equipment
- 1 Pressure cooker with working sealing ring
- 1 Skillet for browning and sautéing
Ingredients
Main ingredients
- 2 pounds boneless pork shoulder roast cut into chunks and tossed in seasoned flour
- 1 large onion cut into big chunks
- 4 medium carrots peeled and cut into 1-inch pieces
- 3 celery stalks cut into 1-inch pieces
- 3 cloves garlic minced
- ½ cup white wine
- 2 cans diced tomatoes with juice
- oregano
- finely chopped rosemary
- fennel seeds
- salt and pepper to taste
- ¼ cup chopped fresh parsley for gremolata
- 1 lemon zest for gremolata
- 1 clove garlic chopped fine for gremolata
Instructions
Instructions
- Toss pork with seasoned flour. Heat half the olive oil in a skillet over medium-high heat and brown pork in batches for 4-5 minutes each. Transfer to pressure cooker.
- Add remaining olive oil to skillet. Sauté onion, carrots, and celery for about 5 minutes until softened. Transfer to pressure cooker.
- Add minced garlic, oregano, rosemary, fennel seeds, salt and pepper to the cooker. Stir to combine.
- Pour in white wine and let bubble for a minute on the stove. Add diced tomatoes with juice and just enough broth or water to cover pork and vegetables.
- Seal the pressure cooker lid, ensure the sealing ring is set and turn to pressure setting. Cook on low pressure for 50 minutes or simmer on stovetop for 2.5 to 3 hours.
- Release pressure via steam vent carefully. Open lid and adjust seasonings to taste.
- Prepare gremolata by chopping parsley, lemon zest and garlic finely. Mix together.
- Serve stew in bowls or over polenta and sprinkle with gremolata for freshness.
Notes
For shortcut tips, you can use pre-chopped vegetables and store-bought broth. Leftovers are perfect for freezing or next-day tacos and polenta bowls.