MEMORIES OF MALTA ~ STUFFAT TAL-MAJJAL (Traditional Maltese Pork Stew)

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs offer a leaner option, while pork loin is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a non-alcoholic substitute, while white wine is often less costly.

bay leaves

💰Cheaper: dried oregano

Dried oregano can mimic the herbal notes of bay leaves.

cinnamon

💰Cheaper: allspice

Allspice can serve as a more affordable spice alternative.

Wash and dice the celery, carrot, onion, tomatoes, and potatoes into medium-sized pieces.

Heat olive oil in a pot and sauté onions and garlic for 1-2 minutes until aromatic.

Add cubed pork shoulder and Maltese sausage; season with salt and pepper and brown until no longer pink.

Cover the pot and let the meat release its juices for 5 minutes.

Add carrots and celery; mix and cook for about 3 minutes.

Stir in tomato paste and add the potatoes and tomatoes; mix well.

Add bay leaves, fennel seeds, and ground coriander if using; stir to combine.

Pour in half a glass of red wine and season with salt and black pepper.

Top up with water until it covers all ingredients; bring to a simmer.

Let it simmer on low heat for about an hour until the meat is tender.

Add marrow fat peas and heat through before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary