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November 1, 2012
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Peach-Pork Stew by Windthin Peach-Pork Stew by Windthin
In a bowl mix 3 tbsp Gillian's gluten, dairy, soy, and egg-free bread crumbs, 2 tbsp coconut flour, 1 tbsp potato flour, 1/2 tsp rosemary leaf powder, and 1/2 tsp garlic powder.

Peel and chop 1 medium-large red candy onion, 1 medium yellow onion, 1 small yellow candy onion, and 1 medium-small white candy onion. Set aside.

Take small skillet (large enough to just barely cover big burner with its diameter) and fill with enough of a strong peach wine to cover bottom. Dice up 4-6 cloves of aged garlic and scatter about bottom of pan. Set heat to low and let sit while you do next steps.

Wash and cut into half-bite-sized pieces two small purple and two small russet potatoes. Wash, remove stones, and chop two old peaches (old enough to be a bit bruised but still quite edible). Wash and chop three medium orange carrots. Peel and cut into bite-sized pieces two largish cloves of elephant garlic.

When peach wine is almost all gone or syrupy in pan, add a bit more and take 1.14 lb boneless pork stew meat. Bread about 40% of that in your flour mixture and place in skillet, raising heat to 5 (medium medium high). Add a bit more wine if necessary and cook until outside just starts to blacken in places, making occasionally to get evenly; use a large table spoon, since it's such a small skillet. Remove to crockpot and spread across bottom evenly. Remove pan from heat and de-glaze with a bit more peach wine. Add other 60% of meat, flour-coated, packed in neatly. Return to heat and let sit for 3-5 minutes before carefully pouring in a few splashes of non-alcoholic cider around edges. Move about a bit to allow cider to infiltrate pan. Cook until nicely browned, then remove to crockpot as well. Place pieces of elephant garlic in among meat.

Using a bit of olive oil cook down onions until they just start to brown. This can be done in two batches. I removed the first batch to the crockpot and spread them evenly over the meat, then covered it to keep the steam and all in while I did the second. After about 5-10 minutes of the second batch cooking, I added to the crockpot first the peaches and carrots in a layer, pressed down, then the remaining flour mixture sprinkled over them, then the potatoes, and re-covered.

Brown second batch of onions until they start to blacken in a few places, then spread across top of crockpot (for ours, this placed them right up under the lid). Take a 2 cup liquid measure and add 1/2 cup non-alcoholic cider, 1 tbsp apple cider vinegar, and 1 tsp gold rum. Top off to 2 cups with water. Stir in 1 tbsp kosher salt until thoroughly dissolved, then pour in slowly across onions. Cover, seat heat to Low, and cook for 8 to 10 hours.

I served his over a batch of rice cooked up with my Coffee and Star Anise Spice Mix ( [link] ). The pork was tender enough to melt in your mouth, the peaches entirely disintegrated, and overall it was incredible.
:iconpythagasaurus:
Pythagasaurus Featured By Owner Nov 3, 2012  Hobbyist General Artist
that looks really yummy! I have to admit the combination of pork and peaches sounds odd but I'll trust you on this one :iconjokepyeplz:
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:iconwindthin:
Windthin Featured By Owner Nov 3, 2012  Professional General Artist
Oh, trust me here. Pork goes really nicely with many sweet things. Apples, peaches, fruit wines, ciders, so on. Lamb does as well. You'll notice they're both often paired up with such fare.
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