Lombard-style Pork and Vegetable Stew

Ingredients

In this Lombard adaptation, we have replaced the original Taiwanese flavors with Lombard spices and herbs, giving the dish a distinct regional twist. The original dish typically includes Asian ingredients like soy sauce and star anise, which have been substituted with Lombard spices such as rosemary and thyme. Additionally, we have incorporated seasonal Lombard vegetables to enhance the local flavor and freshness. We alse have the original recipe for Tōa-tn̂g pau sió-tn̂g, so you can check it out.

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the diced pork shoulder and cook until browned on all sides. Remove the pork from the pot and set aside.
3. 3.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the sliced carrots, celery, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
5. 5.
   Return the browned pork to the pot and pour in the canned diced tomatoes and beef broth.
6. 6.
   Sprinkle in the dried rosemary and thyme. Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
8. 8.
   Serve the Lombard-style pork and vegetable stew hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum tenderness and flavor.
• Dried rosemary and thyme — Crush the dried herbs between your fingers before adding them to the stew to release their aromatic oils.

Tips & Tricks

• For a richer flavor, marinate the pork in the olive oil, garlic, rosemary, and thyme for a few hours before cooking.
• Add a splash of red wine to the stew for an extra depth of flavor.
• Serve the stew with crusty bread to soak up the delicious sauce.

Serving advice

This Lombard-style pork and vegetable stew is best served hot, straight from the pot. Accompany it with a side of crusty bread or polenta to soak up the flavorful sauce. Garnish with fresh herbs, such as parsley or basil, for a pop of color and freshness.

Presentation advice

Serve the Lombard-style pork and vegetable stew in individual bowls, allowing the vibrant colors of the vegetables to shine through. Sprinkle some freshly chopped herbs on top for an added touch of elegance. Pair it with a glass of Lombard red wine for a complete dining experience.