This late coming Winter seems to have no intention of leaving. Here it is April 3rd and the temperatures are in the high 30s with blustery winds. This past weekend we had a hint of Spring in the air, I think it was Saturday. I've forgotten about it and how it felt since it was just a blip in the radar. I'm itching to go outside and start working on the yard, cleaning up, trimming, cutting branches back, planning new plantings...all that fun stuff. But when the wind is blowing right through you it's kind of unpleasant. Not even Max wants to be out there
Pork Ragout with Sweet Peppers, Anchovies and Olives, adapted from
The New American Kitchen
5 lbs. of boneless pork shoulder, trimmed and cut into 2 inch cubes
1/4 cup of olive oil
Salt and freshly ground pepper
4 cups of chopped yellow onion
6 garlic cloves, peeled and minced
2 tsp dried oregano, crumbled
2 tsp dried basil, crumbled
2 tsp dried thyme, crumbled
2 bay leaved
1/3 cup of lour
2 1/2 cups canned chicken broth or homemade stock
1/ 1/2 cups dry white wine
3/4 cup fresh orange juice
12 oil-packed anchovy fillets, minced
3 large sweet peppers (1 red, 1 green, 1 yellow) cored and quartered
1 cup medium black olives
1/2 cup finely chopped Italian parsley
Preheat Oven to 350f.
Pat the pork dry. In a 5 quart, flameproof casserole over medium-high heat warm 2 tbsp of the oil. Add 1/4 of the pork and cook turning until well browned, season with salt & pepper. Using a slotted spoon transfer to a bowl. Continue with the remainder of the pork until all is browned, adding more oil as needed.
In a medium sized skillet over high heat warm the remaining olive oil. Add the peppers and cook, tossing and stirring until lightly browned, about 5 minutes.