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Description
History is rife with salads and soups and stews that incorporate bread, preferably leftover (or stale) bread, to add more heft (and to let nothing go to waste). This stew picks up on that idea by having bread as a primary ingredient in the stew. First you soak it in cold water to soften, then squeeze out the liquid before adding to the pot. Here the stew is also given substance with pork that has been marinated overnight before cooking, along with that flavorful marinade, until tender.
Ingredients
- 1 kg pork (cubed)
- salt (to taste)
- ground black pepper (to taste)
- 1 tsp. paprika
- 3 garlic cloves (chopped)
- 100 mL olive oil
- 250 mL white wine
- 4 buns (bread)
- 1 onion (finely chopped)
- 3 garlic cloves (minced)
- 1 can peeled tomatoes
- 100 mL olive oil
- 3 fresh basil leaves
- salt (to taste)
- ground black pepper (to taste)
Directions
- Season pork with salt, pepper, paprika, chopped garlic, 2 tablespoons olive oil and wine.
- Mix well and marinate overnight. When ready to cook, drain pork and reserve marinade.
- In a large saucepan, heat remaining olive oil and cook pork until browned.
NutritionView More
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| Calories960Calories from Fat590 |
| % DAILY VALUE |
| Total Fat65g100% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol170mg57% |
| Sodium670mg28% |
| Potassium1200mg34% |
| Protein59g |
| Calories from Fat590 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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