Pork stew with potatoes, carrots, peppers, celery, onion and cabbage! Simple and tasty.

Here we are with another fantastic recipe but this time winter!!! MMMHHH absolute goodness and very very simple....
Stew, or stew as you like to call it....the difference? Basically none, because it is called stew for the simple fact that it is cut into pieces and it is called stew because the meat used to be cooked on a stove for hours on end!
Enjoy this little winter recipe worthy of any mountain hut heheh and I recommend....scarpetta guaranteed!
Enjoy your meal at Acquolina in Bocca
Ingredients:
- 500 g pork fillet
- 1 litre of stock
- 2 potatoes
- 6 carrots
- 1 large onion
- 2 peppers
- 2 celery stalks
- Half a Savoy cabbage
- Flour to taste
- Spices of your choice, I used black pepper, sweet paprika, oregano, bay leaf, Provencal salt
- Olive oil to taste
- White wine to taste
Procedure:
Wash and roughly chop all the vegetables.
Dice the pork fillet, previously wrapped in clingfilm to dry it of its moisture.
Prepare a bowl with a little flour and place the pork fillet already cut, then add all the spices, cover again with a little more flour and mix everything well.
Add a little oil to the previously heated pan and place the pork in it, brown it for about 1 minute over a medium heat (stirring a few times so that it does not burn and brown on all sides) and deglaze with white wine.
After the alcohol from the wine has evaporated, toss in all the vegetables, stir gently and add either stock or water + stock cubes to completely cover the vegetables.
Add 2/3 bay leaves, stir gently, close with a lid and bring to the boil, then place the pot over medium or small heat (depending on the size of your pot) and let it simmer for 3 to 4 hours.
Tips:
1. You can use red wine instead of white wine, obviously the result will be different: with red wine the colour will be darker and the flavour stronger, while with white wine the colour will remain white and the flavour will be more delicate.
2. If you want the potatoes and carrots to remain whole and not become soup-like as in my case, just throw them away 1 hour before the end of cooking and not immediately as I did, so if you want to cook the stew for 4 hours, throw away the potatoes and carrots after 3 hours of cooking.
3. Use, if possible, a pot suitable for long cooking (mine is cast iron) otherwise a non-stick pot is fine; terracotta would be ideal!
*is usually 1 cube for every 500 ml of water
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