1 lb. pork stew meat (I order this from Black Hog Farms and its so good)
2 cans cannellini beans
2 cloves garlic, chopped
1 onion, finely diced
2 cups chicken or veggie stock
½ cup dry white wine
4 sprigs fresh thyme
3 teaspoons kosher salt
1 teaspoon ground white pepper
scrape or two of nutmeg
2 tablespoons grass-fed butter, room temperature
2 tablespoons all purpose flour
2 tablespoons olive oil
For the crockpot:
Season pork with salt and white pepper.
Heat oil in asautee pan over medium high. Add seasoned pork and brown on all sides, turning every 3 minutes or so. Remove to crock pot. Add onions and garlic to samepan and cook, until onions are starting to get tender about 4 minutes. Pour over pork in crock pot.
Add wine to pan to deglaze, scraping up brown bits and pour into crock pot.
Add stock, thyme and white beans but just leave the beans kind of “heaped” on top of the pork.
Cook on low for 3 hours oron high for just under 2 hours.
In a small bowl, knead butter and flour together. Whisk into hot stewand let cook covered on high for 30 minutes more.
Season with a sprinkle ofnutmeg. Serve warm.
For the pressure cooker:
Set pressure cooker onsear and heat oil. Add seasoned pork and brown on all sides, turning every 3 minutes or so. Remove to a plate and let rest. Add onions andgarlic to pressure cooker still on sear, and cook, until onions are starting toget tender about 4 minutes.
Add pork back to cooker and set for high pressure.
Add wine, stock, and thyme to pressure cooker and cook on high pressure for 8 minutes.
In a small bowl, knead butter and flour together. Whisk intohot stew and add beans, return to high pressure for 2 minutes.
Andrea Rosenblatt of A. Chef's Cooking Studio