Pork Stifado

Charmaine Lu -

  • 4 tbsp olive oil
  • 500g peeled small shallots
  • 1.25kg pork shoulder, diced
  • 100ml red wine vinegar
  • 150ml red wine
  • 1 tsp sugar
  • 6 garlic cloves, halved
  • 2 bay leaves
  • 100g raisins
  • 4 crushed allspice berries
  • 6 crushed cloves
  • 1 crushed cinnamon stick
  • 500ml chicken stock
  • 5 tbsp tomato paste
  • 100g spinach leaves
  • Heat half the oil in a large casserole and cook the shallots for 5 mins, then remove and set aside. Season the meat liberally with salt and pepper, then add to the casserole with the remaining oil. Cook to brown all over, then add the wine and vinegar and bubbles for 3 mins.
  • Return the shallots to the pan with the garlic, sugar, bay leaves, raisins, allspice, cinnamon, cloves, stock, tomato paste and more seasoning, then cover and simmer for 2 hours, removing the lid for the last 15 mins to thicken the sauce. Stir the spinach into the pan, remove from the heat and leave to sit for 10 mins. Serve with rice, orzo or mashed potato.
2 hrs
4 serving