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.
Category: Main Dish
Cuisine: not set
3 pounds boneless or 2 1/2 pounds bone-in country-style por
2 teaspoons kosher salt
2 tablespoons vegetable oil
2 onions diced
2 bulbs fennel fronds removed bulb cored and sliced thin
1/2 cup dry white wine
2 large or 3 small sweet potatoes peeled and cubed (about 4 cups of cubes)
2 tablespoons caraway seeds
1 teaspoon ground allspice
About 2 cups chicken stock
3 pears of your choice peeled, cored and diced
2 tablespoons lemon juice
Grainy mustard for serving (optional)
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