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About the Dish

  • Bacon

    Bacon

  • Pork Loin

    Pork Loin

  • Yellow Onion

    Yellow Onion

  • Mushrooms

    Mushrooms

  • Tomato Paste

    Tomato Paste

  • Paprika

    Paprika

  • Bay Leaf

    Bay Leaf

  • Egg Noodles

    Egg Noodles

  • Oregano

    Oregano

  • Sugar Snap Peas

    Sugar Snap Peas

  • Parsley

    Parsley

METHOD

1
Prepare your mise en place: Peel and cut onion into 1/2-inch pieces. Remove and discard mushroom stems, then thinly slice mushrooms. Peel and mince garlic. Pick and chop oregano leaves. Pick and chop parsley leaves. Cut bacon slices into thin, 1-inch strips. Dice pork loin into 1/2-inch pieces.
2
Place bacon in a saucepot over medium heat. Stir until the bacon begins to sizzle, then cook while stirring until bacon browns and becomes slightly crispy, 4-5 minutes.
3
Carefully remove bacon to a paper towel-lined plate, leaving the fat in the pan.
4
Add diced pork loin to pan, and cook, stirring occasionally, until well browned, 4-5 minutes.
5
Add onion and mushrooms. Cook until onions start to become translucent, 3-4 minutes.
6
Add cooked bacon, garlic, tomato paste and paprika. Cook 3-4 minutes more, stirring frequently.
7
Add 4 cups water and bay leaf. Increase heat to high, and bring to a simmer, then reduce heat to low, and simmer lightly 5 minutes.
8
Crumble and crush egg noodles between your hands into the soup. Add oregano. When liquid returns to a simmer cook until noodles are fully tender, about 10 minutes.
9
Stir in sugar snap peas and parsley, then remove pot from heat. Taste and adjust seasoning with kosher salt and pepper.
10
Divide stew between 2 bowls. Enjoy!