With the holiday season upon us, are you still dithering between recipes for the holiday dinner? I am sharing this timeless pressure cooker pork stewed in red wine recipe from my aunt’s kitchen that is a winner at our home. The braised pork dish, bursting with meat juices, is fairly easy to cook.
The combination of wine with pork depends on the fat and salt content of the meat. For fatty meats, I prefer a wine with a medium body that is high in acidity, as the tannins in the red wine are quite effective against the fat element of the pork.
Perfect for wintery nights, the thick and succulent pork stewed in red wine works magically to thaw every chilled bone in the body.
Let’s get going!
Pork Stewed In Red Wine Recipe
Pork Stewed In Red Wine Recipe
Equipment
- Skillet for dry roasting
- Mortar and Pestle, to crush the coriander seeds
- Pressure Cooker, for the main cooking
Ingredients
- 2 pounds Pork ribs or shoulder, cut into 2-inch cubes
- 1 1/2 tsp Kosher salt
- 3/4 Freshly ground black pepper
- 3 tablespoons Vegetable or olive oil
- 3 medium Onions, chopped
- 1 tablespoon Tomato, chopped
- 1 750 ml Dry red wine
- 10 sprigs Parsley, chopped for serving
- 8 sprigs Thyme, chopped
- 1 teaspoon oregano
- 2 sprigs Rosemary, chopped
- 4 cloves Garlic, grated or crushed
- 4 cups Beef or chicken stock
- 1 teaspoon Red chilli pepper flakes, optional
Method
Marination
- We begin by sprinkling salt and pepper to season the pork. The next step involves generously rubbing together the flavours of oregano, thyme, rosemary, crushed garlic, red pepper flakes and juicy pork in a large bowl.
- To get the best fragrance, dry roast coriander seeds in a dry skillet for a minute or two. I am rather partial to my grandma’s mortar and pestle that I use to crush the seeds. The coarsely grounded seeds go into the bowl for a good toss.
- The marinated pork is refrigerated overnight for better results, but if running short of time, a minimum of thirty minutes should do the trick.
Browning The Pork Chunks
- Press the sauté function on the pressure cooker and set it on medium heat. Heat one tablespoon of oil and add pork pieces in a single layer. Brown each side for about two to three minutes and transfer to a plate. Add more oil, if required, as you brown the remaining pieces in batches.
Preparing The Sauce
- Now toss the chopped onions into the same pot. As they turn golden brown, pour the red wine over them and let it simmer for two to three minutes, taking care to scrape the bottom for those brown bits.
- When you see the liquid reduced to about half the quantity, add the chopped tomatoes to the pot. Cook the tomatoes a bit so that they turn squishy. Add the marinated pork along with beef or chicken stock. Close the lid and cook on high pressure for forty-five minutes.
- If the sauce looks thin, just let it simmer uncovered for another two or three minutes. Once the sauce reaches the right texture and consistency, remove the pot from heat.
Skimming The Fat
- Transfer the dish with pork pieces and the stew to a serving bowl. The extra fat can be removed by using a fat separator. I keep it simple and use a spoon to skim the fat from the top layer of the stew.
Checking The Meat
- The pork is done when it tears and shreds easily with a gentle poke of a fork. Just the way it should be—juicy and with a melt-in-the-mouth softness.
Garnish
- Garnish the top with finely cut parsley leaves and serve it hot with the side accompaniments.
Chefs Tips
- Before the mortar and pestle era, I crushed the coriander seeds using the heavy and flat side of a kitchen knife.
- Once you are done with forty-five minutes of pressure cooking the meat, keep the pot aside for cooling and to let the steam escape naturally.
- Loaves of bread work better with a thick soup, while a thin stew pairs well with rice pilaf.
- For a spicier version, rub some dried chilli flakes into the pork at the time of marination. My family prefers the taste of ground paste of dried chillies mixed in the marinade.
- When adding stock, keep the liquid quantity enough to cover the pork, but the pieces should not drown. As it cooks, the pork will release enough juices to make a delicious stew.
Nutritional Information
Calories: 3038kcalCarbohydrates: 80gProtein: 123gFat: 185gSaturated Fat: 54gPolyunsaturated Fat: 30gMonounsaturated Fat: 80gTrans Fat: 1gCholesterol: 508mgSodium: 5952mgPotassium: 4010mgFiber: 8gSugar: 20gVitamin A: 1394IUVitamin C: 56mgCalcium: 354mgIron: 12mg
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FAQ
What Should You Serve Pork Stew With?
Something that complements the pork stew’s flavour and soaks up all the sauce is good enough to go as a side dish.
You can pair the main dish with Swiss chard, mashed potatoes, freshly baked bread, rosemary potatoes with roasted garlic heads, polenta, peach slaw, rice pilaf or steamed rice with parsley garnishing.
My personal favourite is a handful of raw green salad or gently sauteed vegetables, which adds a striking contrast to the redness of the pork sauce.
You can pair the main dish with Swiss chard, mashed potatoes, freshly baked bread, rosemary potatoes with roasted garlic heads, polenta, peach slaw, rice pilaf or steamed rice with parsley garnishing.
My personal favourite is a handful of raw green salad or gently sauteed vegetables, which adds a striking contrast to the redness of the pork sauce.
What Types of Spices Go Well With Pork?
Many guests have called me afterwards to check what spices I use for that heady aroma of the stewed pork cooked at home. Take a cue from my kitchen and try one of these spices apart from the basic salt and pepper option.
Chinese Five Spice: A blend that combines five classic tastes: salty, sweet, bitter, sour and umami, derived from cinnamon, star anise, Sichuan peppercorns, fennel and cloves.
Cinnamon: A slightly sweet taste helps to bring a subtle flavour to the pork dish.
Cumin: Carrying an earthy taste, it pairs well with pork recipes.
Chilli: Use some dried chillies for a spicy finish to your pork dish.
Garlic: Fresh cloves infuse their unique flavour into the dish, but garlic powder or flakes are good substitutes.
Chinese Five Spice: A blend that combines five classic tastes: salty, sweet, bitter, sour and umami, derived from cinnamon, star anise, Sichuan peppercorns, fennel and cloves.
Cinnamon: A slightly sweet taste helps to bring a subtle flavour to the pork dish.
Cumin: Carrying an earthy taste, it pairs well with pork recipes.
Chilli: Use some dried chillies for a spicy finish to your pork dish.
Garlic: Fresh cloves infuse their unique flavour into the dish, but garlic powder or flakes are good substitutes.
Can You Serve Fruits With Stewed Pork?
Contrary to generic opinion, fruits and meat perfectly complement each other’s flavours. A few fruits I use with pork dishes include apples, currants, plums, mangoes, peaches, cranberries, plums, apricots, pears, dried cherries, strawberries, pineapples and dried figs.
Parting Thoughts
As a weekend meal or for a family reunion, the aroma of braised pork stew steeped with red wine continues to linger in the air. Pork stewed in red wine is one recipe requiring less hands-on work and more cooking time on the stove.
Pork absorbs other flavours quite readily. The success of your dinner party lies in choosing the right sauce with pork rather than wine.
Bon Appetit!
