Pork For Stew — Nutrients, Health Benefits, And Shopping Tips

For stew, choose pork that is rich in connective tissue and fat, like shoulder cuts, which will render down and tenderize beautifully during slow cooking. The meat should be deep pink and have a moist, not dry, appearance.

Stay away from pork cuts that are excessively lean or have discolored spots, as these pieces can become tough when cooked slowly. Meat that emits a strong odor should also be avoided, as it indicates spoilage.

Store pork for stew in the refrigerator, tightly wrapped in plastic or placed in an airtight container. This ensures the meat stays fresh for up to three days. For extended storage, consider freezing the pork.

Exposure to air can cause pork to spoil rapidly. Avoid leaving it uncovered or in poorly sealed packaging. Always thaw frozen pork in the refrigerator and use it promptly to ensure the best flavor and safety.

Pork for stew can last for 1-2 days in the refrigerator. For longer storage, pork for stew can be frozen for up to 6-8 months. Proper packaging, such as vacuum-sealing, helps maintain its quality over longer storage periods.

Leftover pork for stew can be repurposed into a variety of hearty dishes. Use the cooked pork in a stir-fry with vegetables and your choice of sauce, or mix it into a casserole with grains, cheese, and vegetables. Pork stew meat is also great when shredded and added to tacos, burritos, or sandwiches.

Use the stew meat in a pasta dish with a tomato or cream sauce, or mix it into a shepherd’s pie with mashed potatoes on top. If you have a lot of pork stew meat, consider making a batch of pork pot pie by mixing the meat with vegetables and gravy, then topping with pie crust and baking until golden. Pork stew meat can also be added to soups or stews for added richness and flavor. For a quick meal, serve the pork over rice or noodles with a side of steamed vegetables.