Tender pork and pumpkin with a medley of fragrant spices for autumn dinner.

Well, should we continue with hot dishes for autumn evenings series? Today I want to introduce you to an incredibly delicious dish! Its rich flavor will make entire family to gather in the kitchen while it's being prepared and perhaps not only family but also your neighbors.   This recipe calls for a rich brown sauce Demi-glace of French cuisine which is used as a base for other sauces. It also makes your sauce thick. Ready-made demi-glace looks like a thick brown paste and that's how it sold in some stores. But if you can't find ready-made one, it does not mean that you would not be able to make this dish. I propose a substitute in this recipe that you can prepare yourself. It's of course not the real French demi-glace, but it's the best replacement that I can offer you.
So, today in the menu we have: 

Pork and Pumpkin Stew.
Pork and Pumpkin Stew

Recipe from Williams-Sonoma

Serves 6

Ingredients:

2 lb. (910g.) boneless pork shoulder, cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
3 Tbs. olive oil
1 yellow onion, diced
1 1/2 tsp. minced garlic
1 tsp. minced fresh ginger
2 tsp. chicken demi-glace (or if you don't have it prepared see below)
2 tsp. tomato paste
3/4 tsp. ground cinnamon
1/4 tsp. ground coriander
1/8 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1/4 tsp. red pepper flakes
1 1/2 Tbs. apple cider vinegar
3 Tbs. applesauce
9 oz. (255g.) canned diced tomatoes with juices
1 lb. (455g.) peeled and diced (3/4-inch dice) pumpkin or winter squash, such as kabocha
2 tsp. chopped fresh sage
4 tsp. chicken broth concentrate mixed with 2 cups water, or 2 cups chicken broth
Mashed potatoes for serving

For home demi-glace:
10 g. (1/3 ounce) unsalted butter
2 Tbsp. cake flour
50ml chicken broth (beef or mushroom broth if you will need beef or mushroom demi-glace for other cases)

Directions:

1. For the home demi-glace:  In 10-inch heavy-bottomed skillet over low heat melt the butter. Sprinkle sieved flour over melted butter and cook, stirring constantly with a wooden paddle, until dark brown (caramel colored), for more than 10 minutes. Be careful not to burn the mixture. When it becomes brown turn off the heat and place the skillet on a trivet. Dilute the mixture by adding the broth. Continue mixing vigorously then gather into a ball and then transfer prepared demi-glace to a small plate and set aside.
2. Preheat an oven to 325°F (165°C).
3. Season the pork with salt and black pepper. In a 3 1/2-quart (3.3liter) Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer to a plate.
4. Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, ginger, demi-glace, tomato paste, cinnamon, coriander, nutmeg, cloves and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Add the vinegar, applesauce, tomatoes with their juices, pumpkin, sage, stock and pork. Bring to a boil and season with salt and pepper. Transfer the pot to the oven and cook until the pork is fork-tender, 2 to 2 1/2 hours.
5. Skim the fat off the sauce. Serve the stew over mashed potatoes.

Bon Appetit!

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