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Serve comfort in mouthwatering pork stew and meatballs this fall
 
 
 
Comfort food is a staple in every kitchen – it’s the perfect way to unwind with familiar flavors and aromas. But those moments that call for a soul-soothing dish are also great opportunities to spice up traditional favorites by introducing less common ingredients and preparation methods for an unexpectedly delicious twist.
Stewing, for example, is one method you might never have tried – but, when you use a tender meat that’s full of comforting flavor like pork, the result is well worth the adventure. Making a stew usually involves browning meat, adding liquid, simmering for a few hours and then adding vegetables – easy, proven steps that let you explore different ingredient combinations to keep dishes fresh and inviting.
And, what’s not to love about slow cooking? You combine a few ingredients and let them simmer all day in your slow cooker, and then comes the best part: Coming home to a house filled with the most delicious aroma that hints at the meal yet to come.
Slow cooking is perfect for busy fall schedules. It’s an easy way to makes sure you and your family can still enjoy a home-cooked meal together no matter how hectic your day becomes. Pork is ideal for this cooking method because there are so many different ingredients you can pair with it to easily create crave-worthy meals influenced by both familiar flavors and tastes from around the world.
With Italian Stuffed Pork Meatball Sandwiches, lean ground pork combines with Italian-inspired ingredients like tomato sauce, garlic and red pepper flakes to form meatballs that are stuffed with mozzarella.
After slow cooking for 6-8 hours, the meatballs are packed with savory flavor – and you’ll love the warm, melted cheese when you bite into them.
Need inspiration to get started? Try Spanish Pork and Fennel Stew with Saffron Rice. This hearty recipe uses a blade pork roast, simple seasonings and vegetables. To change it up, serve the stew with mashed potatoes instead of rice for soaking up the juices.
Then, next week, serve the meatballs – topped with the tomato sauce – as a sandwich using a sub-style bun with a side of garlic fries and vegetables. If you have leftovers, you can add them to spaghetti for an equally tasty Italian-themed dinner with garlic bread and a side salad.
Italian Stuffed Pork
Meatball Sandwich

Makes 4-5 servings
1 pound ground pork, lean
2 eggs, whisked
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 cup breadcrumbs
1 cup fresh mozzarella balls, about 12 to 15 of small size
28-ounce jar tomato sauce
Submarine-style buns
In large bowl, combine whisked eggs, garlic powder and red pepper flakes. Add ground pork and breadcrumbs and mix together until evenly combined. Form ground pork mixture into small meatballs, each the size of a golf ball.
Insert mozzarella ball in center of each meatball, taking care to re-form meatball around cheese once it’s been added. (The cheese should not be visible.)
Place tomato sauce in bottom of slow cooker and add meatballs on top. Turn slow cooker on and cook over high heat for 6 hours or low heat for 8 hours.
Carefully rotate meatballs after half the cooking time to make sure they cook evenly.
To serve, place three meatballs plus sauce in submarine bun.
Quick tip: Try substituting regular breadcrumbs with equal amounts of panko bread crumbs, or any kind of pasta or red sauce available.
Spanish Pork & Fennel Stew
with Saffron Rice

Makes eight servings
3 pounds boneless blade (shoulder) pork roast, cut into 1-1/2-inch chunks
4 tablespoons olive oil, as needed
Kosher salt and freshly ground black pepper
1 head fennel, cored and cut into 1/2-inch pieces
1 large yellow onion, chopped
1 large red bell pepper, seeded and cut into 1/2-inch pieces
6 cloves garlic, minced
1/2 cup dry sherry or apple juice
Chopped fresh cilantro
Saffron Rice
2 cups long-grain white rice
1 teaspoon kosher salt
1/2 teaspoon crushed saffron threads
For stew, heat 2 tablespoons oil in large Dutch oven over medium-high heat. Season pork with 1-1/2 teaspoons salt and 1/2 teaspoon pepper.
In batches, without crowding (and adding more oil as needed) add pork and cook, turning occasionally, until browned on all sides, about 6 minutes per batch. Transfer to plate.
Add remaining 2 tablespoons oil to Dutch oven and heat. Add fennel, onion, bell pepper and garlic; cover. Cook, stirring occasionally with wooden spoon, until vegetables soften, about 8 minutes. Add sherry; bring to a boil.
Return pork with any juices to Dutch oven. Add enough cold water to just cover pork and vegetables, about 6 cups; bring to a boil.
Reduce heat to low and cover. Simmer, stirring occasionally, until pork is very tender, about 1-1/2 hours.
Just before pork is tender, make saffron rice.
Bring rice, 4 cups water, salt and saffron to a boil in medium saucepan over high heat. Reduce heat to very low and cover. Simmer until tender, about 20 minutes. Remove from heat and let stand for 5-20 minutes. Fluff rice with fork.
Using slotted spoon, transfer pork and vegetables to serving bowl and cover with aluminum foil. Let cooking juices stand for 3 minutes, then skim off fat on surface. Boil over high heat, uncovered, until cooking liquid is reduced by half, about 10 minutes.
Season juices with salt and pepper.
Pour over pork and vegetables and sprinkle with cilantro. Spoon saffron rice into bowls. Top with stew, sprinkle with cilantro and serve.

All materials courtesy of Family Features.
Find comfort and adventure in the kitchen with pork by visiting www.PorkBeinspired.com and Pinterest.com/PorkBeinspired for mouthwatering recipes, tips and more.
10/9/2014