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Pork stew with spinach and Portobello mushrooms served with garlic egg noodles https://www.metro.ca/userfiles/image/recipes/ragout-porc-epinards-portobellos-nouille-oeuf-ail-11126.jpg PT25M PT2H30M PT3H25M
Preheat the oven to 300°F.Remove the layer of fat and rind around the pork shoulder. Slice the meat into 5 or 6 pieces, keeping some meat around the bone.Set a braiser or casserole dish over medium-high heat. Add the first quantity of olive oil and sear the pre-seasoned pork pieces. Brown the pork on each side. Remove the meat from the braiser or casserole dish and set aside.Add the vegetables and continue cooking at medium-high heat to lightly brown them.Add the demi-glace sauce and tomato sauce then bring to a boil before adding the seared pork and dried herbs to the sauce. Cover and place the braiser or casserole dish into the oven for 2.5 hours.While cooking the meat, heat the second quantity of olive oil and fry the mushrooms for 4 to 5 minutes, then add the spinach for another minute. Set aside.After the meat has been cooking for 2 hours, add the mushrooms and spinach to the braiser or casserole dish and continue cooking for the last 30 minutes. When the time is up, remove the braiser or casserole dish from the oven and let stand for 30 minutes without removing the lid.After the cooking and resting time has elapsed, remove the pieces of meat and pull the pork apart using two forks. Return the meat to the sauce, and it’s ready to serve.About 10 minutes before serving, cook the egg noodles according to the instructions on the package, then drain them. In a skillet, heat the final quantity of oil. Sweat the garlic for a few minutes, and then add the cooked noodles. Coat the noodles with the garlic oil then add a bit of finely chopped parsley.Serve the pork ragù on a bed of sautéed garlic noodles and sprinkle with freshly grated Parmesan cheese.Source: Chef Daniel
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stew 2 lb (900 g) pork shoulder bone-in 2 tablespoon (30 ml) Irresistibles olive oil 1 small onion diced 2 medium carrot peeled and diced 2 celery diced 2 cups (500 ml) demi-glace sauce 2 cups (500 ml) Irresistibles tomato and basil sauce 1/2 teaspoon (2,5 ml) dried thyme 1/2 teaspoon (2,5 l) dried rosemary 2 tablespoon (30 ml) Irresistibles olive oil 2 large portobello mushrooms tickly sliced 4 cups (1 L) spinach stems removed and shredded 1/2 cup (125 ml) Parmesan cheese grated noodles 1 bag (375 g) Selection egg noodles 2 tablespoon (30 ml) Irresistibles olive oil 2 garlic cloves finely chopped 2 tablespoon (30 ml) parsley finely chopped To taste salt and pepper
Pork stew with spinach and Portobello mushrooms served with garlic egg noodles

Pork stew with spinach and Portobello mushrooms served with garlic egg noodles

Rate this recipe
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4
Main course
0:25
Preparation
2:30
COOKING
3:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • stew
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  • 2 lb
    (900 g)
    pork shoulder bone-in
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  • 2 tablespoon
    (30 ml)
    Irresistibles olive oil
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  • 1
    small onion diced
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  • 2
    medium carrot peeled and diced
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  • 2
    celery diced
  • 2 cups
    (500 ml)
    demi-glace sauce
  • 2 cups
    (500 ml)
    Irresistibles tomato and basil sauce
  • 1/2 teaspoon
    (2,5 ml)
    dried thyme
  • 1/2 teaspoon
    (2,5 l)
    dried rosemary
  • 2 tablespoon
    (30 ml)
    Irresistibles olive oil
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  • 2
    large portobello mushrooms tickly sliced
  • 4 cups
    (1 L)
    spinach stems removed and shredded
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  • 1/2 cup
    (125 ml)
    Parmesan cheese grated
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  • noodles
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  • 1 bag
    (375 g)
    Selection egg noodles
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  • 2 tablespoon
    (30 ml)
    Irresistibles olive oil
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  • 2
    garlic cloves finely chopped
  • 2 tablespoon
    (30 ml)
    parsley finely chopped
  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

Preheat the oven to 300°F.

Remove the layer of fat and rind around the pork shoulder. Slice the meat into 5 or 6 pieces, keeping some meat around the bone.

Set a braiser or casserole dish over medium-high heat. Add the first quantity of olive oil and sear the pre-seasoned pork pieces. Brown the pork on each side. Remove the meat from the braiser or casserole dish and set aside.

Add the vegetables and continue cooking at medium-high heat to lightly brown them.

Add the demi-glace sauce and tomato sauce then bring to a boil before adding the seared pork and dried herbs to the sauce. Cover and place the braiser or casserole dish into the oven for 2.5 hours.

While cooking the meat, heat the second quantity of olive oil and fry the mushrooms for 4 to 5 minutes, then add the spinach for another minute. Set aside.

After the meat has been cooking for 2 hours, add the mushrooms and spinach to the braiser or casserole dish and continue cooking for the last 30 minutes. When the time is up, remove the braiser or casserole dish from the oven and let stand for 30 minutes without removing the lid.

After the cooking and resting time has elapsed, remove the pieces of meat and pull the pork apart using two forks. Return the meat to the sauce, and it’s ready to serve.

About 10 minutes before serving, cook the egg noodles according to the instructions on the package, then drain them. In a skillet, heat the final quantity of oil. Sweat the garlic for a few minutes, and then add the cooked noodles. Coat the noodles with the garlic oil then add a bit of finely chopped parsley.

Serve the pork ragù on a bed of sautéed garlic noodles and sprinkle with freshly grated Parmesan cheese.

Source: Chef Daniel

Source : Metro

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