Monday, September 9, 2013

Monday’s Bread Bowl: Red Pork Stew w/ Bacon Flavored Cabbage

A twist on an old favorite

Theirs is a smokey flavor foundation that’s a surprising and yummy kick in this version of pork stew.  The pre-cooked cabbage makes all the difference.  Here’s the recipe:

What you will need:

1 wooden spoon
1 large stock pot w/ lid
1 yellow onion, chopped
3 garlic cloves, diced
3 tablespoons cooking oil
2 cups shredded cabbage w/ juices, pre braised in smoked bacon
2 lbs pork country ribs, cut into cubes
2 ½ to 3 cups water
1 tablespoon achiote powder diluted in ½ cup warm water
Salt and Pepper to taste

Cooking and Directions:

Heat up stock pot at medium-high heat until hot.  Add salt, pepper, onion, garlic, and oil.  Sautee and mix ingredients until onion turn translucent.  Add pork and brown for at least 8 – 10 minutes.  Next, reduce heat to medium low and add 2 ½ cups to 3 cups water.  Cover and let ingredients reach a slow simmer.  Stir occasionally.   Let ingredients braise for at least 30 minutes to 45 minutes then add cabbage and achiote solution.  Return lid.  Ingredients should cook for another 20 minutes at medium-low to medium heat.  Remove stew from stove and serve once pork reaches desired tenderness.      

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