|
Post by BBQ Butcher on Jul 1, 2005 6:18:59 GMT -5
Pork Stew on the Grill INGREDIENTS: 2 pounds cubed pork (butt or picnic will work) 6 ounces pitted mildly tart black olives 1 3/4 pounds canned tomatoes ( I used 28 oz DM diced w/ garlic & onion) The leaves of a sprig of fresh rosemary, stripped from the sprig and minced 2 cloves garlic, minced (why would anyone stop at two? I used six) 3/4 cup red wine 3/4 cup dry Marsala 3 tablespoons olive oil Salt and pepper to taste* PREPARATION: Sauté the garlic and the rosemary in the olive oil, and once the garlic has turned blonde-brown add the pork. Brown everything, then stir in the Marsala and the wine and cook over a lively flame until they have evaporated. At this point stir in the tomatoes, a cup of hot water (I used chicken broth), and the olives, and season to taste with salt and pepper. Lower the flame to a simmer and cook for an hour and a half**, by which time the sauce should be fairly thick. *Add hot sauce at the table for chiliheads **I did the prep on the stove in a large sauce pan. When it got to the simmer stage, I transferred it to my cast iron Dutch oven and put on the grill at 250°, sitting on a couple of fire bricks (indirect), for two hours, stirring every 20-30 minutes until thick. Serve with a tossed salad, nice Italian bread, and a light, zesty red wine or beer/s. This would also be great served in bread bowls.
|
|