AUTUMNAL PORK AND CHANTERELLE STEW

I´ve had such a great week this week. Since one of my new courses is online-based I suddenly (with some planning) have so much more time on my hands. I’ve been to the hockey, meeting up with friends and tomorrow I have a lunch-date that will include ramen. Yum! I´m also preparing to leave Sweden next week to pay Dublin a visit, it’s my sixth time there and it almost feels like a second home now. I’ll have four days filled with pubs, food, shopping and hopefully some adventures. Have any of you been there and can give me some recommendations on what and where to eat and on what not to miss?

This week the cold part of autumn arrived here in Jönköping. It’s been around 2-3 degrees in the middle of the day and the winds really blow straight through any type of outerwear making my bones shiver. I try to recover with lots of clothes, blankets and lazy movie evenings. And off course with food.

Sundays have become stew-day in my house. I love to prepare hearty, filling and most importantly – warming stews that spends hours on the stove. Gently bubbling away and making my house smell incredible! This has all of the autumnal flavors – melt-in-your-mouth pork, salty bacon, soft button mushrooms and luxurious chanterelles. And the sauce, it is worth drinking from a jug by itself!

Ingredients
600 g pork in 3×3 cm cubes
200 g streaky bacon
1 yellow onion 
4 garlic cloves
400 ml red wine
100 ml balsamic vinegar
500 ml water + 3 tbs concentrated beef stock or 2 stock-cubes
100 g button mushrooms
100 g chanterelles 
4 carrots 
Salt and pepper
Maizena/cornflour 
Parsly 

Autumnal pork and chanterelle stew 
Cut the streaky bacon into smaller pieces and dice the onion, carrots and garlic. Clean the mushrooms and cut them in smaller bits if they are large. 

In a large pan, brown the pork and bacon until golden. Add in the vegetables except the chanterelles and cook for a couple of minutes until soft. Pour in the wine, balsamic vinegar and water with the stock. Allow to come to a boil before skimming off the top foam. Cook for 2 hours or the meat is falling apart. If needed, thicken the sauce with some Maizena/cornflour.

Just before serving, in a super-hot pan quickly brown off the chanterelles together with some butter before stirring them into the stew. Serve with a big side-dish of veggies and/or potatoes.