Pork With Turnips And Anchovies

5.0(29)

by Mark Bittman

Dinner, One Pot, Main Course

Servings

4 servings

Total time

Calories / serving

462 kcal

Ingredients (8)

serves

1 tablespoon olive oilolive-oil
1 1/2 to 2 pounds boneless pork chunks
Salt and pepper to tastesalt-and-pepper
2 tablespoons minced garlicgarlic
2 ounces (1 small can) anchovy fillets
About 1 1/2 pounds white turnips or rutabaga, peeled and in 1-inch chunksrutabaga
2 cups chopped canned or fresh tomatoes, with their juicetomato
Chopped parsley for garnishparsley

Instructions (3 steps)

01Put oil in a large, deep nonstick skillet over medium-high heat. A minute later, add pork, and brown well on at least one side. Sprinkle with salt and pepper.
02Remove meat, and turn heat off for a minute or so. Add garlic and anchovies, with their oil. Cook over low heat, stirring occasionally, until garlic lightly browns and anchovies break up, about 5 minutes. Add turnips, and raise heat to medium. Cook, stirring occasionally, until turnips begin to brown, about 5 minutes. Add tomatoes and their juice, then bring to a boil. Reduce to a simmer, then return pork to skillet. Cover.
03Cook gently until pork and turnips are tender, 30 minutes. If mixture is too watery, remove cover, and raise heat to evaporate some liquid. Taste, and add more salt and pepper if necessary, then garnish, and serve.

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Rich recipe — supports nutrition-aware planning.