Pensylvania Dutch Pork Stew |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I have a list of recipes that go under the heading For when I'm old and alone This is in it. I LOVE it, my family does not. Got it from the LA Times 12/15/1989. Ingredients:
4 pounds pork shoulder, cubed |
6 tablespoons flour |
1 teaspoon nutmeg |
salt, to taste |
pepper, to taste |
2 tablespoons oil |
3 cups stock or water |
8 ounces dried plums |
6 ounces dried pears |
2/3 cup raisins (or currants) |
1 lemon, juiced |
1/4 cup butter, cut into pieces |
(i've also used 1 3/4 cup mixed dried fruit which adds apples and apricots) |
Directions:
1. Place dried fruits in a bowl of boiling water for 1 hour.
2. Meanwhile: toss pork cubes in flour/nutmeg, salt and pepper mixture until well coated.
3. Heat oil in dutch oven. Fry pork, a few cubes at a time until well browned. Add 3 cups stock or water, bake until fruit is done soaking. Drain fruit and add to Pork with additional water if needed.
4. Cover and continue baking 30-45 minutes more, or until pork and fruit are tender.
5. Add lemon juice to sauce. Taste to adjust seasonings.
6. Stew can be refridgerated 3 days or frozen.
7. To finish, reheat stew on stove top. Remove from heat and add butter, shaking pan so butter melts and mixes into sauce.
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