Food & Drink, Recipes

The Great Canadian Food Adventure: Savoury pork stew

Much of the country was hit with a final winter blast last week. From 20cm of snow in Alberta, to snow and freezing rain in Ontario, and snow cover on the ground in Manitoba, spring definitely had not sprung. So it got me to thinking, why not have one last hearty, heartwarming meal to (hopefully) celebrate the end of winter. This savoury pork stew is warming and delicious, and will make you feel better if, when you look outside, you think you’ve gone back in time to February. It’s a simple recipe I cobbled together with ingredients I already had around the house. The pork I had in the freezer. The veggies were just staples from the grocery store. A little stock and crushed tomato, and you’re good to go. With the warm weather hopefully on its way soon, this dish is a great way to say goodbye to winter.

[related_content slugs=”the-great-canadian-food-adventure-vegetable-pot-pie,the-great-canadian-food-adventure-roasted-cauliflower-and-potato-soup,the-great-canadian-food-adventure-arancini-rice-balls”¬†description=”More recipes” position=”right”]

Fun Fact of the Day

Canada exports nearly a million pigs a year, for a value of close to $3.2 billion (2011). Almost 40% of Canadian pork comes from the Prairies, with Ontario, Quebec and the Atlantic provinces making up the rest. And last year alone, Canadian farmers were raising almost 12 million pigs on farms across the country.


  • 1-2 lbs of pork loin, cubed
  • 3 large potatoes, cut in chunks
  • 2 large carrots, cut in chunks
  • 1 large onion, cut in chunks
  • 1 can crushed tomatoes
  • 2 cups stock (I used vegetable, but use what you like)
  • 1 cup flour
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 sprig of fresh rosemary, chopped
  • 2 bay leaves
  • 2 tbsp olive oil
  • additional salt & pepper to taste


  1. Start by coating the pork. On a plate, or in a bowl, mix the flour, oregano, paprika, salt and pepper. Roll the cubes of pork in the flour mixture until coated.
  2. On medium, heat the olive oil in a sauce pan. Add the coated pork, and let brown for a few minutes on each side. Remove the pork cubes and set aside.
  3. In the already heated oil, add the onions, potatoes and carrots. Let vegetables get lightly browned, then add stock.
  4. Let vegetable simmer in stock for about five minutes. Add pork back in, along with tomatoes, rosemary and bay leaves.
  5. Let simmer on low to medium-low heat for approximately 30 minutes, or until vegetables are tender and pork is fully cooked. Taste, and add additional s&p if you like.
  6. Remove bay leaves. Serve over rice, or eat as is (like I did!).
  7. Enjoy!


Paolo Zinatelli is a writer for Spectator Tribune. Follow him at: @paoloz5