Pork Stew With Pears and Sweet Potatoes

Pork Stew With Pears and Sweet Potatoes
Melina Hammer for The New York Times
Total Time
2 hours, plus marinating
Rating
4(751)
Comments
Read comments

It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines. In this stew, caraway seeds, allspice and fennel reinforce that heritage, while sweet potatoes add rich, round flavors. Although bone-in ribs seem a bit more flavorful, boneless are also fine here. You can even use a combination of both if that’s what turns out to be in the package you buy at the store. Because the pears can turn mushy overnight, this is the rare stew that’s actually best served the day that it’s made.

Featured in: The Kindest Cut of All: A Pork Rib With Slow-Cooked Comforts

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

  • Share this recipe

  • Print this recipe

Advertisement


Ingredients

Yield:4 servings
  • pounds boneless or 3 pounds bone-in country-style pork ribs
  • 2teaspoons kosher salt
  • 2teaspoons ground black pepper
  • 2tablespoons vegetable oil, plus more as needed
  • 2onions, halved and thinly sliced
  • 2bulbs fennel, fronds removed, bulb cored and thinly sliced
  • ½cup dry white wine
  • 2large or 3 small sweet potatoes, peeled and cut into 1-inch cubes
  • 2tablespoons caraway seeds
  • 1teaspoon ground allspice
  • 2bay leaves
  • 2 to 3cups chicken stock
  • 3pears of your choice, peeled, cored and cut into 1-inch cubes
  • 2tablespoons lemon juice
  • Grainy mustard for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

881 calories; 44 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 55 grams carbohydrates; 13 grams dietary fiber; 26 grams sugars; 63 grams protein; 1512 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    If using bone-in ribs, cut away the bones and set aside. Cut pork into 1-inch cubes, sprinkle the ribs evenly with the salt and allow to stand, refrigerated, for at least 1 hour and no more than 12 hours. Move oven rack to middle position and heat oven to 325 degrees.

  2. Step 2

    Dry pork cubes well and sprinkle generously with pepper. Heat oil over medium-high heat in Dutch oven or other large, heavy pot until shimmering. Working in batches to avoid crowding, brown the pork well (including bones if you have them), transferring to a platter as browned, adding more oil in between batches if needed.

  3. Step 3

    Add the onions and fennel to the pot and cook, stirring frequently, until onions are transparent, 7 to 10 minutes. Add the wine and bring to a simmer, stirring to dissolve any fond on the bottom of the pot. Add the pork (and bones if you have them), sweet potatoes, caraway seeds, allspice, bay leaves and enough chicken stock to just cover the meat. Bring to a simmer, cover and place in oven for 1 hour. Add the pears to the pot, then continue to cook until meat is very tender, about 30 to 45 minutes more.

  4. Step 4

    Remove bones from pot, stir in lemon juice, then serve stew in bowls, passing mustard separately so people can put a dollop on their stew if desired.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
751 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Follow the recipe as written through the second sentence of Step 3 (except omit preheating the oven). Then transfer the contents of the pot as well as everything else (pork, bones, sweet potatoes, caraway seeds, allspice, bay leaves, chicken stock) including the pears to a slow cooker and cook on high for about 4 hours or on low for about 6 hours. Then finish as described in Step 4.

How would you adapt this recipe for a slow cooker?

I just made this in my Instant Pot and it is delicious!!! I used the sauté function on medium for browning the pork, then the onions and fennel. After adding back the wine, pork, sweet potatoes, spices, and chicken broth, I turned on the pressure cooker for 25 minutes, let the pressure drop naturally for 25 minutes, then added the pears and used the warm setting on High to finish it all off. Worked beautifully!

I found this so disappointing. The sweet potatoes disintegrated, and the caraway overpowered all other flavors. Just no complexity to the taste -- bleh!

These notes are based on cooking with this recipe many times: In step 3, bring to simmer before adding the sweet potatoes (otherwise the sweet potatoes disintegrate); place in oven 45 minutes; add pears and cook 20 minutes. Following these notes the sweet potatoes and pears are well cooked and have not disintegrated. Your preference may vary, but we prefer this result. Great recipe.

Used two leeks instead of onions because I had them; otherwise prepared as directed. Delicious, with an unusual combination of flavors.

Private comments are only visible to you.

or to save this recipe.