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