Italian Pork stew: a classic warming recipe that combines tender pork meat with vegetables.

Meat stew is a classic dish in basically every culture. You can find any kind of pork, beef, lamb or mutton strew in every country around the world. Would you believe that in many cultures the recipe is almost the same? Italy is no exception. Italian pork stew is similar to many recipe you may have already try, but as usual it offers its own “Italian touch“.

As it happens with every single Italian recipe, each family has its own ingredient list. Some make it with tomato passata, some don’t. Depending on the region you may find local ingredients, or herbs.

The main variations you can find are usually (at least the ones I know!!):
–  with potatoes
– with green peas
– pork stewed in milk
– with beans

But you can make it with mushrooms, vegetables of any kind or even with  just tomato sauce.

How to choose the meat?

The most important thing when buying meat is always the way it has been raised and where it comes from. I only buy adult pork meat, from a semi wild variety that lives in the woods and only eats acorns. I know it may be more expensive, but actually I prefer to eat less meat but a very high quality one. Meat from intensive farming is full of chemicals, antibiotics and also fat. If you opt for a pasture raised animal, you will get less saturated fats, more lean meat and the best flavor. You will a also be consuming meat responsibly, and in a more sustainable way for everyone.

What cut of pork should I use?

Pork is one of the most popular meats worldwide so it is usually very easy to find many different cuts. I usually like to use the ham or the neck, but you can use also the shoulder or also belly or cheeks.

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Cuts of Pork you can use and their best use:

• Ham: The hind leg of the pig, this is the same cut used to make prosciutto, it is usually very lean, and flavorful.
• Pork Shoulder: A flavorful, relatively tough cut that benefits from slow cooking (braising, roasting, or stewing). It’s often used for pulled pork, sausages, or stews.
• Pork Loin: This is a larger cut that can be roasted whole or cut into chops. It’s lean but can dry out if overcooked.
• Pork Belly: Rich and fatty, often used for bacon or braised dishes.

Other cuts:

• Ribs (Spare Ribs or Baby Back Ribs): Tender, fatty, and often slow-cooked or grilled. Spare ribs are larger, while baby back ribs are smaller and tenderer.
• Pork Chops: These come from the loin and can be bone-in or boneless. They are great for grilling or pan-frying.

Actually those two cuts in Italy are most used to make a rich hearty tomato sauce for pasta or polenta, or are roasted or cooked on the barbecue.

How to cook Italian pork stew

You will definitely find two main ways people cook a pork stew in Italy: slow cooked or in a pressure cooker. Depending on how much time I have, I use one or the other. The result is pretty much the same, what changes is obviously the cooking time. The first needs from 1 to 3h, whereas the pressure cooker gets the job done in 1h or less, depending on the cut you are using.

In a heavy bottomed pot or dutch oven

This method is perfect if you are at home and can keep an eye on the stovetop. It is also perfect for cheaper cuts of meat that are usually tougher. By cooking the meat slowly you will retain more nutrients and the meat will become very very soft. This may take from 1h for meats like loin or 3h if you are using neck or shoulder. On the stove you want to keep the temperature as low as possible. Follow the recipe below to make your stew.

In a slow cooker

When you use a slow cooker you might want to brown the meat before adding it to the slow cooker. Follow the first two steps of the recipe below then add all the ingredients to the slow cooker and cook on low for 6/8 hours.

In the pressure cooker

When you use a pressure cooker you will only need from 1h to 90minutes depending on the meat cut. I do not recommend this method if you use cuts like loin or tenderloin. I prefer the pressure cooker to get the most out of cheaper cuts (this is true also for beef).
To get a better result you can brown the meat, and deglaze the pot, but if you are in hurry, simply put the meat and vegetables in the pot, cook for a few minutes, then add the wine and let evaporate. Add the stock and close the pot and cook for the time needed.

After 1h you can quickly release the pressure from the pot by putting the side of the pressure cooker under running cold water, or simply turn off the stove and let the pressure vent. If the meat is not soft yet, close again and pressure cook for some more time.
+++ SAFETY NOTE: DO NOT RUN THE COLD WATER OVER THE PRESSURE VALVE! +++

You can also save some energy by turning the heat off 10/15 minutes before the desired cooking time. The meat will still be cooking with the remaining pressure in the pot.

Gravy for your stew

Want some gravy? remove the meat from the pot and keep it covered. Add some butter in the pot, and let it melt, then add a teaspoon of starch and mix. Blend all the vegetables and the sauce in the pot. Add some stock if needed to make it more pourable. If you do not want to add the butter, simply blend the vegetables in the pot with some stock.

Check the recipe step by step!

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Italian pork stew

Here’s a hearty and flavorful Italian Pork Stew recipe that combines tender pork with aromatic vegetables and a rich tomato-based sauce. This is a comforting dish, perfect for a cozy meal.

Course Meat Main, Pork

Cuisine Italian

Keyword Italian pork stew, pork stew, slow cooked pork

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6

Ingredients

• 2 lbs 900g pork ham or shoulder, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large onion finely chopped
• 1 clove garlic minced
• 2 carrots washed and sliced
• 2 celery stalks chopped
• 1/2 cup wine
• 1 cup chicken or vegetable broth
• 1/2 tsp red pepper flakes optional, for a little heat
• Salt and freshly ground black pepper to taste
• 1 sprig rosemary

Instructions

• Heat the extra virgin olive oil in a large pot over medium-high heat. (the Dutch oven is also great for slow cooking).
• Season the pork cubes with salt and pepper, then brown the pork in the pot. Brown the pork on all sides for about 5 minutes.
• Pour in the white wine and stir to deglaze the pot, scraping up any brown bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
• Add the onion, garlic, carrots, celery. Sauté the vegetables for about 2-3 minutes.
• Add the broth, rosemary and red pepper flakes (if using). Stir well to combine.
• Bring the stew to a simmer, then lower the heat to low. Cover the pot and let the stew simmer for 1.5 to 2 or until the pork is tender and the flavors have melded together. Stir occasionally.
• Taste the stew and adjust seasoning with more salt and pepper if needed.
• Enjoy your comforting Italian Pork Stew! Buon appetito!