Spezzatino Maiale


This is a pork based goulash or stew, Tuscan style.  The key step is to cook the pork all day for the most tender pork.  You can use pork chops or a pork roast, but I prefer pork ribs.  The longer you cook it, the more tender it is and you can test the tenderness by it falling right off of the bones.  If you want to serve this as a soup, do not remove as much broth.  I personally like this thick and chunky.  I like to add vegetables to mine to thicken it up and I serve it over steamed rice with added oregano, rosemary and other spices with a bit of mozzarella.

One rack of pork short ribs, 2 – 3 lbs., cut to 3 – 4 inches

1 onion, finely minced

2 cloves garlic, finely minced

1 tablespoon fresh thyme, finely minced

1 tablespoon extra virgin olive oil

10 Roma tomatoes

1 lb. fresh green beans

1 cup green peas

1 potato, diced

1 cup flour

  • In a sautee pan or skillet, heat olive oil over medium heat.  Add onions, garlic and thyme to oil and cook until onions become transparent.
  • Add to flour in a small mixing bowl, blend with a fork.  Rub flour mixture over ribs.
  • Place ribs into a heavy stock pot over medium heat.  Allow to cook dry on each side a few minutes and then cover with water.  Cover with a lid and lower to low heat.  Cook for 2 – 3 hours, adding water to only cover ribs as needed.
  • Once rib meat separates from bone, remove from liquid and debone.  Drain broth, saving 2 cups in pot.  Return meat to pot over low heat.
  • Fill a medium to large pot 3/4 with water and bring to boil.  Remove from heat and lay tomatoes in gently.  Gingerly drain water and quarter tomatoes.  Remove skin and discard.  Add tomatoes to meat pot, mashing gently with a fork.
  • Add potatoes and peas.  Wash green beans and cut to bite size lengths.  Add to meat pot.  Cover and cook until beans are tender.
  • Serve alone or over rice.




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