Step 1

Season the pork with salt and pepper, and dredge in flour.

Step 2

Heat oil in a dutch oven or soup pot over medium-high heat. Add the pork and brown on all sides. Cook in batches to avoid overcrowding. Remove to a plate.

Step 3

Add the bacon into the pot and cook for a few minutes till browned (it does not need to be crisped up). Add carrot, celery, onion and garlic. Sauté until the vegetables begin to soften.

Step 4

Add in the wine and stir to deglaze the pot, scraping up any browned bits from the bottom of the pot. Stir in tomato sauce and pork chunks, and cook for 2-3 minutes.

Step 5

Add beef broth, Worcestershire sauce and fresh herbs. Bring to a simmer, reduce heat to medium-low, cover and cook for about 90 minutes.

Step 6

Add potatoes and peas. Mix well. Return cover to pot and cook an additional 45 minutes to an hour, until pork is tender and potatoes are cooked.

Step 7

Remove from heat. Taste and adjust for salt and pepper. Allow stew to rest for at least 10 minutes before serving.

Step 8

Follow steps 1-3 as described in the stovetop method, then transfer vegetable mixture into the crockpot.

Step 9

Add all remaining stew ingredients, along with the pork. Mix well.

Step 10

Cover and cook on high for 3-4 hours, or low for 6-8 hours.

Step 11

Set the Instant Pot to Saute mode. Add 2 Tbsp oil, then once hot add dredged pork (working in batches) and brown on all sides. Remove to a plate.

Step 12

Add additional oil if needed, then sauté onion, celery, carrots and garlic until they begin to soften. Turn off the Instant Pot.

Step 13

Add in remaining ingredients. Stir well, making sure to scrape any browned bits off the bottom. Place pork chunks into the mixture.

Step 14

Add the lid, seal, and cook on high pressure for 40 minutes, followed by a natural pressure release.