Ingredients

The following ingredients have 4 Servings
  • 1 kilogram boneless pork shoulder, chopped coarsely
  • 1/4 cup (35g) plain (all-purpose) flour
  • 2 tablespoon olive oil
  • 4 shallots, sliced thinly
  • 2 clove garlic, sliced thinly
  • 300 gram swiss brown mushrooms, halved
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 cup (250ml) marsala
  • 1 cup (250ml) chicken stock
  • 1 cup (250ml) water
  • 1 tablespoon tomato paste
  • 1/2 cup coarsely chopped fresh flat-leaf parsley

Instruction

  • Coat pork in flour; shake off excess. Heat oil in a large saucepan or flameproof dish over medium high heat; cook pork, in batches, until browned. Remove from pan.
  • Cook shallot, garlic, mushrooms and rosemary in same pan, stirring occasionally, until mushrooms are browned. Add marsala; cook, stirring, 30 seconds.
  • Return pork to pan with stock, the water and paste; bring to the boil. Reduce heat; simmer, covered, for 1¾ hours, stirring occasionally, or until pork is tender. Season to taste.
  • Serve stew sprinkled with parsley.