Sunday, 24 August 2014

Recipe: Stuffat tal-Majjal (Maltese Pork Stew)

I can't really say how authentic my version of this Maltese dish is, as I adapted it from an online recipe according to what I had in the cupboards.  But then again Maltese recipes seem to vary so much - I don't think there is one definitive way of making any one dish!

Anyway, this was tasty and warming for a chilly August(!) evening. I hope you enjoy my version of this dish.

Simmering the stew...
Ingredients
80g smoked bacon lardons or chopped smoked bacon
300g pork shoulder steaks, cut into chunks
1 onion, roughly chopped
2 carrots, thickly sliced
1 large potato, peeled and roughly chopped
2 cloves garlic, crushed
1 teaspoon dried mixed herbs
1 (generous) tablespoon tomato puree
200ml red wine
500ml vegetable stock
handful of frozen peas (optional)
salt and pepper to season

Method
1. Fry the bacon on a medium-high heat for a minute or two until it starts to release its fat.
2. Add the pork and fry until brown all over.
3. Turn the heat down a bit, and then add the onion, carrots, potato, garlic and dried mixed herbs. Cook for about five minutes, stirring well.
4. Add the tomato puree, stir well so it coats the meat and the vegetables and cook for another two minutes.
5. Pour in the wine and let it bubble for a few minutes until it has reduced a bit.
6. Pour in the stock, put a lid on the saucepan and simmer gently for about an hour and a half until the pork is tender, stirring occasionally.
7. Depending on how thick you want the sauce, you could remove the lid for some of the cooking time to let the sauce reduce and thicken. I usually remove the lid for the last 20 - 30 minutes and let the sauce get quick thick for a more intense flavour - but keep an eye on it and add more water if it starts to reduce too much!
8. If using, add the peas about five minutes before the end of the cooking time.

Serve with chunks of crusty bread.

1 comment:

  1. A very enjoyable dish. Thank you for the post! Donna

    ReplyDelete