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Pork Cacciatore

March 25, 2022 • 0 comments

Pork Cacciatore
The first time I had pork cacciatore was at a hotel restaurant in Manilla and it ended up being one of my favorite dishes of the trip overseas. Cacciatore is a meat cooked long and slow in a tomato-based sauce with vegetables. The long cook time allows the flavors to all meld together, making for an excellent family dinner.
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (2-3# roast) Pork Boneless Fresh Ham Roast
  • (1 large, chopped) Yellow Onion
  • (2 peppers, chopped) Bell Pepper
  • (4 cloves, chopped) Garlic
  • (2 cups) Chanterelle Mushrooms
  • (2 large, chopped) Carrot
  • (1 cup, sliced) Black Olives
  • (4 cups, quartered) Cherry Tomatoes
  • (10 sprigs) Fresh Thyme
  • (2 Tbsp., chopped) Basil
  • (2 Tbsp., chopped) Parsley
  • (1 tsp.) Paprika
  • (2 tsp.) Oregano
  • (2 tsp.) Salt
  • (2 tsp.) Pepper
  • (1 cup) Red Wine
  • (1 small can) Tomato Paste
  • (1 cup) Large Pastured Chicken Broth
  • (3 Tbsp.) Olive Oil


In a dutch oven over medium-high heat, add the olive oil.

Sprinkle the paprika over the ham and sear on each side for two minutes to get a nice and brown crust. Set the roast aside.

Turn the heat down to medium.

Add the onion and cook for a few minutes. Then add the garlic, bell peppers, carrots, mushrooms and wine.

Cook for 5 minutes then add the broth, tomatoes, tomato paste, olives, oregano, salt, pepper, thyme, basil and parsley.

Mix together and place the roast down in the sauce.

Preheat the oven to 250 degrees.

Place the dutch oven (covered) covered in the oven and cook for 4-5 hours until the pork shreds easily.

If the sauce needs to reduce, remove the lid and cook until the sauce reaches a paste-like consistency.

Serve with your favorite roasted veggie and enjoy!

Coq au Vin
March 12, 2022 • 0 comments