Corsican Pork Stew

Fall Stew Season is Here

Corsican Pork Stew is the perfect Fall dish to celebrate the end of your pepper and tomato growing season and the coolness in the air. Pebronata (Peh-Bro-Nah-Tah) is a Corsican daube or stew generally made from goat meat, although it is often made from beef, veal, or pork.

Corsican Pork Stew or Pebronata, photo by Francois de Melogue

There are 3 distinct steps in the creation of an authentic pebronata: cooking the pork, preparing the tomatoes sauce, and sauteing the sweet peppers. All 3 steps occur simultaneously resulting in a dish that has maximum deliciousness with minimal effort.

Corsican Pork Stew

PREP: 10 minutes | COOK: 2 hours | SERVES: 8

The Pork

• 2 tablespoons olive oil
• 2 pounds boneless pork shoulder, cut into 2-inch cubes
• salt and pepper to taste
• 2 teaspoons Espelette (optional)
• 2 teaspoons herbes de Provence
• 1 bunch of herbs, see notes
• 3 tablespoons flour