Pork And Pasta Stew Recipes

Steps:

• Cook pasta according to package directions.
• Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
• Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
• Drain pasta and add to pork mixture with cheese and basil; toss to coat.

Steps:

• In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.

Steps:

• In a large Dutch oven pan, put the butter and the cubed pork. Cook until all the pork is browned, about 30 minutes.
• Add the onion,and the chicken bouillon and a little chicken stock. Let this simmer until tender (this is how you get good gravy on the stew).
• When pork is done, add the vegetables.
• Stir all together and add the chicken broth and enough water to cover the vegetables.
• Simmer until the vegetables are done.
• To thicken the gravy, I use the peppered gravy mix in a 1/2 cup water.

Steps:

• In a bowl, combine the flour, seasoning salt, cayenne pepper and garlic powder.
• Coat the pork cubes in the flour mixture.
• Heat olive oil in a large heavy pot over medium-high heat.
• Shake any excess flour off the pork.
• Brown on both sides in hot oil; remove to a bowl or large plate.
• Add in more olive oil if desired, then add in the onions, crushed chili flakes, thyme, bay leaves and oregano; saute for 5-6 minutes (adding the minced garlic the last 2 minutes).
• Add in the tomato paste; stir using a wooden spoon for about 3 minutes.
• Add in the wine; bring to a boil; simmer for 2 minutes.
• Add in beef broth or consomme, water, Worcestershire sauce, diced tomatoes with juice and button mushrooms, and return the pork back to the pot, stir with a wooden spoon; bring to a boil, then reduce heat and simmer COVERED for 1 hour on low heat, stirring occasionally.
• After about 1 hour of cooking, uncover and let simmer over low heat (UNCOVERED) for about 1 more hour or until the pork is tender, stirring occasionally, and seasoning with salt to taste.
• Skim any fat that has accumulated on top of the juice in the pot.
• Ladle the pork and juices over cooked rigatoni or penne pasta in bowls, then sprinkle with Parmesan cheese.
• Delicious!

Steps:

• Toss pork and lemon-pepper; brown in oil in a skillet over medium heat. Add onion and garlic; saute until tender. Stir in the broth, salsa and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 or until pork is tender. , Meanwhile, in a large saucepan over medium heat, bring water and salt if desired to a boil. Add pasta and beans; return to a boil. Cook, uncovered, for 7 minutes. Add the squash, zucchini and mushrooms. Cook, uncovered, 6-7 minutes more or until pasta and vegetables are tender. Drain; set aside and keep warm. , Combine cornstarch with cold water until smooth; add to the pork mixture and mix well. Bring to a boil; boil and stir for 2 minutes. To serve, place pasta and vegetables in a serving dish; top with pork mixture.

Steps:

• Chop whole onion.
• Heat large nonstick pan until it is very hot; reduce heat to medium-high, and add oil. Saute onion in the oil until it begins to soften.
• Meanwhile, mince garlic, and add to onion as it cooks.
• Slice carrots in food processor, and add to onion as it cooks. Wash, dry and slice mushrooms in food processor, and add to vegetables.
• Wash, dry and cut tenderloin into bite-size chunks. When vegetables have softened, push to the side, and brown meat quickly all over.
• Strip rosemary branches of leaves to make 1 tablespoon; bring wine, stock and rosemary to boil in covered pot for polenta.
• Mix the browned meat in with the vegetables, and continue cooking over low heat.
• Slowly stir polenta into boiling stock to prevent lumping; reduce heat to medium-high, and continue stirring polenta until it thickens.
• Grate cheese, if using, and stir into polenta.
• Season pork mixture with salt and pepper, and serve over polenta.