Spiced Pork Stew Spiced Pork Stew

Author: Canadian Living

Pickling spices and mint give pork a tasty pickup. For drama, serve the stew in large hollowed-out crusty rolls.

  • Portion size 6 servings



Cut 5-inch (12 cm) double-thickness square of cheesecloth. Place pickling spices and bay leaf in centre; tie with string into bundle. Set aside.

Trim and cut pork into 1-inch (2.5 cm) cubes; toss with salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown pork, in batches. Remove to plate.

Drain any fat from pan. Add onion, celery, mushrooms and garlic; fry over medium heat, stirring occasionally, until softened, about 5 minutes.

Add tomato paste; cook, stirring, for 2 minutes. Stir in wine, tomatoes and 1/2 cup (125 mL) water, breaking up tomatoes with spoon. Return pork and any accumulated juices to pan. Add spice bundle; bring to boil.

Reduce heat, cover and simmer until pork is tender, about 2 hours. Discard spice bundle. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow container until cold. Cover and refrigerate for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator. Reheat.) Stir in mint. Sprinkle with parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 662 mg
  • Protein 28 g
  • Calories 293.0
  • Total fat 13 g
  • Cholesterol 76 mg
  • Saturated fat 3 g
  • Total carbohydrate 16 g


  • Iron 26.0
  • Folate 11.0
  • Calcium 9.0
  • Vitamin A 12.0
  • Vitamin C 48.0
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Spiced Pork Stew