Sun Oven Mediterranean Pork Stew Recipes

Steps:

• Brown meat half at a time in hot oil.
• Stir flour into drippings left in the pan.
• Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon, thyme, oregano, hot sauce, water and salt.
• Cook and stir until thick and bubbly.
• Combine meat, sweet potatoes, onion, and green pepper in a 3 qt casserole dish.
• Stir in tomato mixture.
• Bake, covered in a 350°F oven for about 1 1/2 hours or until meat and veggies are tender, stirring occasionally.
• Remove bay leaf.
• Stir in peas.
• Bake 5 to 10 minutes more.

Steps:

• Toss pork cubes with flour, cinnamon and thyme.
• Place in 4-quart slow cooker with onions.
• In medium bowl, stir together broth, wine, honey and vinegar.
• Pour over pork; cover and cook on low heat setting for 9-10 hours, until very tender.
• Serve portions in shallow soup plates over pasta or rice, garnish with goat cheese.

Steps:

• Set Sun Oven out to preheat. Heat the oil in a Dutch oven over medium high heat. Working in batches add the pork and brown on all sides, transfer browned meat to a plate. Pour in the wine and stir, scraping up the browned bits. Add the onion and the peppers and cook, stirring often, until just beginning to soften, about 5 minutes. Stir in the garlic. Return the pork to the Dutch oven. In a medium bowl, combine the tomatoes, broth, marmalade, oregano, fennel seed, pepper, and red pepper flakes. Pour the tomato mixture over the pork and vegetables. Cover and transfer to the Sun Oven. Cook until the meat is tender, 1 1/2 to 2 hours. In a small bowl, whisk together the cornstarch and water until smooth, slowly stir it into the stew. Replace the cover and continue cooking until the stew thickens, about 30 minutes. This step can be done in the Sun Oven or later in the day on the stovetop.