It’s finally cooled off a bit so I decided to make Pork Stew with Cornbread. It turned out great! The cornbread was just sweet enough to compliment the herbs and spices without taking over. I’d never actually made Pork Stew before, but I just assumed it was similar in preparation to beef stew. Yes, there are a lot of ingredients, but trust me, it’s worth it!
- In a large bowl, toss the pork in the flour, cornstarch and seasonings. Set in the fridge while you cook the bacon and vegetables.
- Heat a large skillet over medium-high heat and add the bacon; cooking until crispy. Transfer to a paper towel lined plate and add the vegetables to the bacon grease. Cook until tender then scoop into a bowl, setting aside temporarily.
- Drizzle the hot pan with olive oil. Add the pork and sear on all sides for about 5 minutes before scooping the vegetables back in and seasoning with the herbs, spices, mushroom stock and Worcestershire sauce. Stir until combined, then cover and reduce heat to medium-low. Simmer for 40 minutes, stirring occasionally.
- Preheat oven to 400°F.
- In a medium bowl, combine the melted butter and honey, mixing until the honey is dissolved. Add the eggs, rosemary and buttermilk and whisk until everything is incorporated. Pour the dry ingredients over top and mix them together before gradually incorporating them into the wet ingredients. Gently fold in the sweet corn, then cover and place in the fridge for 10 minutes.
- Use a large spoon to scoop the batter over top of the stew and bake for 18-20 minutes or until the batter is golden brown and cooked through.
Looking for a side dish? Try one of these recipes!
2 thoughts on “Pork & Mushroom Stew with Rosemary Cornbread”
Pork & Mushroom Stew…. I’m assuming you cut the pork loin in bite-size chunks & brown the meat on all sides??
Thank you so much for pointing that out. You are correct in that they’re cubed and browned. 😊 I’ve updated the recipe.