SILKY PORK AND CUMIN STEW
You know what takes a lot of time? Standing over the stove and browning every cube of stew meat on all sides and in batches. That's why we brown the pork shoulder whole, which develops a ton of flavor with a fraction of the time and effort.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Winter Stew Soup/Stew Pork Avocado Cabbage Garlic Onion Hominy/Cornmeal/Masa Chile Pepper Cumin
Yield 8 servings
Number Of Ingredients 21
Steps:
- Tangy red cabbage:
- Toss cabbage, vinegar, and sugar in a medium bowl; season with salt and pepper and vigorously massage with your hands until cabbage is softened and slightly wilted.
- Charred avocado:
- Cook avocados, cut side down, in a large skillet, preferably cast iron, over medium-high heat, until cut sides are blackened, 5-7 minutes. Transfer to a plate and let cool.
- Use a spoon to scoop avocados out of their skins, then cut each half lengthwise into quarters. Transfer to a plate and squeeze lime over top. Season with salt and sprinkle with chili powder.
- Stew and assembly:
- Season pork generously all over with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook pork, turning occasionally, until browned all over, 15-18 minutes. Transfer to a cutting board and let cool.
- Reduce heat to medium and cook onions and garlic, cut side down, in the same pot, tossing onions occasionally, until onions are browned in spots and garlic is golden brown, about 5 minutes. Add cornmeal, chiles, and cumin seeds and cook, stirring constantly, until cornmeal is toasty smelling and cumin is fragrant, about 5 minutes. Add vinegar, stirring to release any bits stuck on bottom of pot, then add 8 cups water. Season generously with salt and pepper and bring to a simmer.
- Meanwhile, use a knife to slice pork meat from the bone, discarding any large pieces of fat. Cut meat into 2" pieces.
- Return pork meat and bone to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is fork-tender, 1 1/2-2 hours. Uncover pot and let stew cool (bone and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
- Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bone and garlic heads (don't worry about any cloves that may have escaped into stew). Taste and season with more salt and pepper if needed. Ladle into bowls and serve with Charred Avocados with Chili Powder, Tangy Red Cabbage, corn nuts, chicharrones, hot sauce, and/or sour cream as desired.
- Do Ahead
- Stew can be made 3 days ahead. Keep chilled.
WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)
Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.
Provided by Cali-Chef
Categories World Cuisine Recipes European Portuguese
Time P2DT40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
- Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
- Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g
COCONUT PORK STEW WITH GARAM MASALA
Coconut milk adds richness and a gentle creamy sweetness to this hearty pork stew, while garam masala, cumin, and cayenne add fragrance and a jolt of spice. Because yellow split peas are cooked along with the pork, you don't necessarily need to serve this over another starch, making it a warming one-pot meal. However, a side of rice will tame the heat if you're looking for a slightly mellower meal. And if you want to cool this down even further, substitute mild chiles for the hot ones called for in the garlic coconut oil.
Provided by Melissa Clark
Categories one pot, soups and stews, main course
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine the pork with the cumin, salt, garam masala and cayenne. Cover and refrigerate overnight.
- Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.
- Heat oven to 325 degrees.
- Heat oil in large Dutch oven over medium-high heat. Add onion and sauté for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeño. Saute for 5 minutes, until the jalapeño is tender. Add the pork and any juices from the bowl and sauté until lightly browned all over, about 7 minutes.
- Stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it's not, add a little water until it is. Bring to a simmer over high heat.
- Once the mixture is simmering briskly, cover Dutch oven, and place in oven for 2 to 2 1/2 hours, or until split peas are tender and pork is falling apart and cooked through.
- Meanwhile, prepare the garlic coconut oil: In a small saucepan, heat oil over medium heat. Add mustard seeds. Once they begin popping, add garlic and chiles, and fry until edges of garlic turn golden brown. Immediately remove pan from heat and reserve. (Do not allow entire garlic cloves to brown or they will taste bitter.)
- Serve warm, drizzled with garlic coconut oil and garnished with chopped cilantro.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 20 grams, Sodium 584 milligrams, Sugar 5 grams, TransFat 0 grams
PORTUGUESE STEW
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
- Do the same exact thing in the other large saucepot.
- To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
- Add potatoes, skins on, cut in desired pieces. When potatoes are almost cooked, add fresh green beans or pea pods. Do not overcook the beans or peas unless you like overdone vegetables.
- To the other pot, add the remaining tomatoes, and wine or vermouth. Add lobster tails, clams, mussels, and fish. Steam until the shellfish opens and serve together with the stew.
PORK STEW WITH CUMIN(PORTUGAL)
Make and share this Pork Stew With Cumin(Portugal) recipe from Food.com.
Provided by wicked cook 46
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinate pork in mixture of cumin, garlic, bayleaf, salt, pepper, wine and lemon juice.
- Marinate for 6 hours.
- Remove pork from marinade and reserve liquid.
- Saute in oil, onion and pork until pork is browned.
- Add marinade and bring to a simmer.
- Simmer 30 minutes add water or stock if necessary to keep it moist. Scatter with olives and serve with lemon wedges.
PORTUGUESE PORK WITH LEMON
Make and share this Portuguese Pork With Lemon recipe from Food.com.
Provided by pammyowl
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pork. Cut into 3/4 " pieces. Toss pork, garlic lemon juice,salt, cumin, red peppers and 1 tablespoons oil in a plastic bowl, mix well, cover and let marinate in the refrigerator for at least 8 hours, stirring occasionally.
- Remove pork from marinade, reserve marinade. In 1 teaspoons oil, in a large skillet, cook and stir pork until juices are gone and meat is brown. Add water, wine and reserved marinade. Cover and simmer until the meat is tender, about 30 minutes. Stir in the olives. Serve over rice,if desired. Garnish with lemon and orange wedges.
- Prep time does not include marinating time.
MEXICAN-INSPIRED PORK STEW
Mexican-inspired pork stew. Serve with rice and warmed tortillas.
Provided by Why not?
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h45m
Yield 6
Number Of Ingredients 17
Steps:
- Combine garlic, brown sugar, salt, lime juice, chili powder, cumin, cayenne, black pepper, and cinnamon in a large zip-top bag. Add cubed pork and toss to coat. Refrigerate for at least 2 hours.
- Heat oil in a large pot over medium-high heat. Add onion and saute until translucent, about 5 minutes. Stir in pork and cook until browned on all sides, 5 to 7 minutes.
- Pour chicken broth into the pot and bring to a boil. Reduce heat and let simmer for 20 minutes. Add tomatillos, Anaheim chiles, and olives. Stir, cover, and let simmer for another 20 minutes. Stir in cabbage; cover and simmer for 20 minutes more.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 16.2 g, Cholesterol 67.2 mg, Fat 9.7 g, Fiber 4.6 g, Protein 28.1 g, SaturatedFat 2.4 g, Sodium 1610.9 mg, Sugar 9.1 g
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