Tag: pork shoulder
If you are in the mood for a really, really yummy dish and don’t mind turning the oven on for a few hours- this recipe is for you… truly one of my favorites…I had a version of this at a yummy Singaporean restaurant in the city and I still dream of the yumminess….
- 3 tablespoons peanut oil
- 2-3 pounds pork shoulder, cut into 2 inch pieces with excess fat taken off
- ½ cup all purpose flour
- 1 star anise
- 3 to 4 cloves
- 1 cinnamon stick
- 10 to 12 curry leaves
- 4 garlic cloves
- 1 cup chopped shallots
- 3 to 4 dried red chilies, seeds taken out and soaked in hot water for 10 minutes
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon turmeric
- 1 tablespoon shrimp paste (Asian store)
- 2 lemongrass (white part), chopped
Process all spice paste ingredients in a food processor until a paste is formed. Keep aside.
- 1 can full fat coconut milk
- 3 to 4 cups chicken broth
- 3 to 4 medium yellow potatoes, peeled and cut into 2 inch pieces
Heat a large, heavy saucepan with the peanut oil. In the meantime, dredge the pork pieces in the flour and then sprinkle them with a bit of salt. Brown the pieces in the hot oil, in batches for at least 3 to 4 minutes on each side. Set the pork aside and add the star anise, cloves, cinnamon stick and curry leaves. Saute on medium heat for 1 to 2 minutes. Add the spice paste and sauté on medium heat for 4 to 5 minutes, stirring constantly. Add the pork pieces, coconut milk and chicken broth. Bring to a boil and lower the heat to a simmer and cook with the lid on for at least 3 to 4 hours. Add the potatoes half an hour before serving. Reduce the gravy according to taste and serve with coconut rice.
Delicious stew for the holidays- one of my favorites!
- 3 to 4 pounds pork shoulder (bone-in, cut into 2 to 3 inch pieces)
- ½ cup all purpose flour
- 2 to 4 tablespoons olive oil
- 4 to 5 tomatillos, peeled and cut in half
- 1 medium onion, cut in half
- 2 poblano peppers, cut in half, seeds taken out
- 1 cubanelle pepper, cut in half, seeds taken out
- 1 cup cilantro, chopped
- 3 to 4 green onions, chopped
- 2 tablespoons extra virgin olive oil
- 4 cups chicken broth
- ½ cup queso fresco
Preheat oven to 400 degrees F.
Transfer the tomatillos, onion and peppers to a lined cookie sheet. Roast the vegetables for 30 minutes. Transfer the roasted vegetables to a blender. Add the cilantro and green onions. Blend till a smooth sauce is formed.
Heat a heavy saucepan with the oil. Dredge the pork pieces and brown on all sides. Keep aside. Add the green sauce and chicken broth and bring to a boil. Add the pork pieces and bring to a boil. Lower to a simmer and place lid. Cook for 2 to 3 hours or till the meat is falling off the bone. Skim the excess fat off the top.
- 2 pomegranates, seeds taken out
- 2 green onions, chopped
- ½ cup cilantro, chopped
- 1 teaspoon salt
Mix the pomegranate seeds, green onions, cilantro and salt in a medium bowl. Keep aside for an hour. Serve stew topped with salsa and queso fresco.
This stew is absolutely delicious. I made my own Jerk sauce and decided to do a stew instead of the normal grilled Jerk chicken. I bought some lovely pork shoulder and got to work. I met a lovely Jamaican family last month and I asked them how what all they add to their Jerk sauce. They gave me the ingredients and I decided to give it a try. I didn’t make it super spicy as I am the only one who enjoys that.
I used orange juice and chicken broth for the liquid – which gave the stew amazing flavor. I decided to serve it with creamy polenta and a huge green salad… yum!
read more …
I posted this recipe last year and think it would be delicious for the Super bowl coming this weekend. Try it and let me know what you think…
I love Mexican cuisine, especially since it is full of very strong, bold flavors. I make all sorts of preparations including tacos, enchiladas, salsas, guacamole.. the list goes on. I especially love using tomatillos and all the different Mexican chilies out there. For this preparation I used a poblano pepper- which looks like a large jalapeno pepper closer to a regular green pepper. It sometimes has a bit of heat and once its roasted, the sweetness comes out.
I roasted tomatillos, garlic, green onions and the poblano chili with a drizzle of olive oil and salt. I then made a thick sauce by blending all the roasted vegetables and I had a fabulous start to my chili. I had a pork shoulder with bones cut into small flavors for the dish. Any stew meat can be used as long as it can stand up to 2 to 3 hours of cooking. The house smells wonderful while the delicious chili is on the stove. The result is tender, juicy, falling off the bone meat flavored with the most yummy sauce.
I served the chili with corn bread, guacamole and Spanish rice. It was a big hit with everyone, especially since it wasn’t too spicy.
read more …