Sun Oven Mediterranean Pork Stew Recipes

MEDITERRANEAN PORK AND ORZO

Steps:

• Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.

SUN OVEN MEDITERRANEAN PORK STEW

Steps:

• Set Sun Oven out to preheat. Heat the oil in a Dutch oven over medium high heat. Working in batches add the pork and brown on all sides, transfer browned meat to a plate. Pour in the wine and stir, scraping up the browned bits. Add the onion and the peppers and cook, stirring often, until just beginning to soften, about 5 minutes. Stir in the garlic. Return the pork to the Dutch oven. In a medium bowl, combine the tomatoes, broth, marmalade, oregano, fennel seed, pepper, and red pepper flakes. Pour the tomato mixture over the pork and vegetables. Cover and transfer to the Sun Oven. Cook until the meat is tender, 1 1/2 to 2 hours. In a small bowl, whisk together the cornstarch and water until smooth, slowly stir it into the stew. Replace the cover and continue cooking until the stew thickens, about 30 minutes. This step can be done in the Sun Oven or later in the day on the stovetop.

MEDITERRANEAN PORK STEW

Steps:

• Toss pork cubes with flour, cinnamon and thyme.
• Place in 4-quart slow cooker with onions.
• In medium bowl, stir together broth, wine, honey and vinegar.
• Pour over pork; cover and cook on low heat setting for 9-10 hours, until very tender.
• Serve portions in shallow soup plates over pasta or rice, garnish with goat cheese.

ITALIAN PORK STEW

Steps:

• Place flour in a shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm., In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil., Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick., Serve with pasta; sprinkle with cheese. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.