How to make it

  • Make Ahead Preparation:
  • In deep skillet or shallow saucepan, heat 1 tb of the oil over medium-high heat; brown pork in batches, adding more oil as necessary. Sprinkle with salt and pepper. Transfer to plate to keep warm.
  • Add onions to the skillet. Cook over medium heat, stirring occasionally, for 5 minutes or until onions are translucent.
  • Add chicken stock and tomato paste to the hot pan to deglaze it and bring to a boil. Return pork to skillet. Add peppers, prosciutto, garlic, paprika, thyme and crushed red pepper flakes.
  • Grate rind from orange; add orange zest to the stew. Peel remaining orange; chop coarsely and stir into stew.
  • Reduce heat. Cover and simmer over low heat, stirring occasionally, for 1 to 1-1/2 hours or until pork is tender. Taste and adjust seasonings if necessary.
  • Can be prepared up to 2 days ahead, covered and refrigerated. May be frozen for up to 2 months, thaw in refrigerator and bring to room temperature.
  • Last Minute Assembly:
  • Defrost stew overnight in refrigerator. Reheat over medium-low heat.
  • Serve as is or over a bed of steamed rice or egg noodles.
  • Note: This recipe would also lend itself well to a crockpot. Simply brown pork on all sides in oil in hot pan. Add to crockpot with remaining ingredients. Set to low and cook for 6 to 8 hours.
  • Vernalisa

Reviews & Comments 1

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    " It was excellent "
    turtle66 ate it and said...
    this one sounds yummy.
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