Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.0 kg of pork shoulder into 5 cm cubes and season generously with salt and freshly ground black pepper.

2. 2

   Heat 30 ml of vegetable oil in a large Dutch oven over medium-high heat, then brown the pork shoulder cubes on all sides until golden, working in batches if necessary, and remove the meat to a plate.

3. 3

   Add 2 chopped large onions to the pot and sauté for 5 minutes until softened, then add 3 minced garlic cloves, 1 teaspoon of dried marjoram, 0.5 teaspoon of caraway seeds, and 0.2 grams of saffron threads, cooking for 1 minute until fragrant.

4. 4

   Deglaze the pot with 150 ml of dry white wine, scraping up any browned bits from the bottom, then stir in 250 ml of chicken broth and return the browned pork to the pot.

5. 5

   Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 90-100 minutes, or until the pork is fork-tender, stirring occasionally.

6. 6

   In a small bowl, whisk 2 tablespoons of all-purpose flour with 50 ml of the 150 ml heavy cream until smooth, then stir this mixture into the simmering stew along with the remaining 100 ml of heavy cream.

7. 7

   Simmer the stew gently for another 10-15 minutes, uncovered, until the sauce thickens to your desired consistency, adjusting seasoning with salt and pepper as needed before serving.