About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Braised Pork Chops with Two Wines | Main | Spareribs Pan-Roasted with Sage and White wine, Treviso style »

Stewed Pork with Porcini Mushrooms and Juniper


Today's recipe is Stewed Pork with Porcinin Mushrooms and Juniper. I was really looking forward to making this recipe. I've had a jar of juniper berries in my spice cabinet that have only been used once, when making a rabbit dish. Time to make another recipe calling for them.

Marcella says that the fragrances from this dish - porcinin mushrooms, juniper berries, marjoram, and bay, are usually associated with furred game. She also recommends serving this with soft polenta.

To begin the recipe, you lightly crush the juniper berries to release their flavors. In a saute pan, the pork shoulder, which has been cut into cubes, is browned in hot olive oil. When all is browned, the meat is removed from the pan, and chopped onion is added and cooked until it turns golden brown. White wine and red wine vinegar are added, along with the juniper berries, chopped anchovies, porcini mushrooms and their soaking liquid, marjoram, bay leaf, and salt and pepper. The heat is turned down, and the stew simmers for 1 1/2 to 2 hours, until the meat is tender.

I made this dish a couple of days in advance of serving it, so you see the photo of the meat by itself and not with the polenta. This meat was delicious. So tender. Make sure you have enough juice in the pan, because you want plenty of pan sauce. I kept tasting this, and it just doesn't taste like pork. But I never could figure out what I thought it tasted like, or what spices I was tasting. I think my juniper berries might be past their prime, as there wasn't much of that flavor I could distinguish. I will be making this recipe again, as I really liked the flavors. And it's easy to make, and it's nice to have a recipe you can make 2 or 3 days in advance.

Comments (1)

Marcella Hazan:

I am sorry to have been away so long. Both the computer and its operators have been under repair. I have missed you.

Juniper berries don't maintain their aroma for too long a time. So much goes into the making of a recipe like this - which as usual with you Cindy seems to have turned out as it was meant to - it's worth getting a fresh batch of berries.

Marcella- Those juniper berries will go in the trash. Had I realized most of the flavor had faded from them I would have replaced them for this recipe. But it was delicious even with old berries.

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This page contains a single entry from the blog posted on December 2, 2010 12:00 AM.

The previous post in this blog was Braised Pork Chops with Two Wines.

The next post in this blog is Spareribs Pan-Roasted with Sage and White wine, Treviso style.

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