Receta de estofado de cerdo sustancioso con repollo

Ingredientes

• 2 pounds Pork Stew Meat
• 4 strips applewood smoked Bacon (diced)
• 1 Fennel bulb (stems and core removed, diced)
• 1 Yellow Onion (diced)
• 2 large Carrots (peeled and chopped)
• 1 medium Yuca (peeled and chopped)
• 1 medium Cabbage (chopped)
• 3 small Turnips Roots (chopped)
• 3 Turnip Green Tops (roughly chopped)
• 1 cup Haitian Epis Seasoning
• 1 cup Apple Cider
• 3 cups Chicken Broth
• 1/2 teaspoon Allspice
• 1 teaspoon Smoked Paprika
• 1 teaspoon Black Pepper
• 1 teaspoon Kosher Salt

Preparación

1. 1

   --- Mix Spices ---

2. 2

   Add all the dry spices together in a small bowl or ramekin. Mix well. Use about a third to season the pork. Set the rest aside.

3. 3

   --- Render The Bacon Fat ---

4. 4

   In a large pot, heat oil over medium-high heat brown pork bacon partially to render the fat. You only want browned pork. Do not cook fully as we are not going for crispy bacon in this dish.

5. 5

   --- Cook The Aromatics ---

6. 6

   Push all the bacon to one side of the pan. Add fennel and onions. Sauté 2-3 minutes with dash of the spice mix. Heating the spices will help them bloom and infuse their goodness into the final dish.

7. 7

   Add the carrots, turnips (roots and green tops), yuca, and cabbage and continue sauteing (3-5 minutes) until the vegetables are tender.

8. 8

   Add the epis, half of the remaining spices, and the pork ribs. Mix well so that the ingredients get coated as much as possible with all the flavor sitting at the bottom of the pot.

9. 9

   --- Add The Liquids ---

10. 10

    Add the apple cider. Deglaze the pot by using a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. This is a flavor boost.

11. 11

    Add the chicken stock plus the last of the spices and mix well. Cover the pot with the lid. Bring to a simmer and cook 2-2 1/2 hours until the pork is super tender and the bones can easily be pull from the ribs.

12. 12

    Add a splash of apple cider vinegar the last 5 minutes to open things up a bit. Serve hot, garnished with fresh herbs.