Pork Stew
Its been raining for the past 24 hours in Seoul …. cold and gloomy. Needed some thing comforting and rustic but most importantly something that can be prepared without having to venture out. Looking at what I had in the fridge, I faintly remembered a recipe that I had come across a few years ago on Food Wishes. Its a simple and rustic pork stew from Emilia-Romano made with milk. It comes with many variations but the one that I saw can be found


Its easy to make, requires only a few ingredients and perfect for a cold fall evening. I was cooking it just for myself, so the recipe is for 1 but can be easily scaled up for more people.


  • Pork – I used about 250 gms of shoulder cut into rough chunks.
  • 1 medium Onion
  • 2 cloves of crushed garlic
  • 2 sprigs of sage leaves (roughly chopped)
  • 500 ml Chicken stock
  • About 100 ml of cream (the original recipe uses milk)
  • A bit of bacon
  • Some parsley for the garnish


In a heavy bottom pan or casserole, fry off the bacon sliced into small pieces to render the fat. After about 5 mins when the fat is rendered and the bacon browned a bit, remove it to a small bowl (but keeping the rendered fat). Turn the heat up and brown the pork chunks. Roughly slice the onion and put the same pan (after removing the pork pieces) to soften it. It’ll also de-glaze the fond formed at the bottom of the pan. As the onion is softening, add the garlic and cook it out to take off the raw edge. Lower the heat and add the stock and cream (to prevent it from splitting at high heat). Once the emulsion is stable at the pork and bacon bits along with the sage and slowly turn up the heat to medium high. As the liquid comes to a boil reduce the heat and cover it up. Cook over a low heat for a little more than an hour (depending on the thickness of the pork chunks and the portions).

The milk/creme would tenderize the pork. Test it with a knife after about an hour. Remove the lid and turn up the heat to reduce the liquid. I also removed some of the fat this had accumulated on the surface. Finish off with a bit of chopped parsley and enjoy with a Ciabatta and a glass of Merlot!


Guest Post: Pork stew with milk and sage