Serve this saucy, spicy Jamaican-inspired stew with mashed potatoes. You can buy cubed pork shoulder in many grocery stores. Or buy a couple of pork shoulders and trim, cube and freeze them in 1-lb (500 g) portions.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2003
- 3 tablespoons vegetable oil
- 3 green onions
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1 lb trimmed and cubed pork shoulder
- 1 lb trimmed and cubed pork shoulder stewing cube
- 6 cloves garlic minced
- 1 tablespoon gingerroot minced
- 2 cups chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
Chop green onions, reserving white and green parts separately; set aside.
In plastic bag, combine flour, thyme, allspice and cayenne. Add pork and shake to coat, reserving remaining flour mixture.
In Dutch oven, heat 2 tbsp (25 mL) of the oil over medium heat; fry pork, in 2 batches, until browned, 5 minutes. Remove to plate. Add remaining oil to pan; fry white parts of onions, garlic and ginger until fragrant, 2 minutes. Add reserved flour mixture; stir for 1 minute. Add stock and 1 cup (250 mL) water; bring to boil, scraping up brown bits.
Return pork and any accumulated juices to pan; stir in soy sauce and brown sugar. Reduce heat, cover and simmer, stirring occasionally, until pork is tender, about 45 minutes. Add green parts of green onions; simmer for 5 minutes.
Make-Ahead Meal: Let cool for 30 minutes. Refrigerate until cold. Refrigerate in 4 airtight containers for up to 2 days or freeze for up to 1 month. Thaw in refrigerator and reheat to serve.
Nutritional facts <b>Per serving:</b> about
- Sodium 995 mg
- Protein 27 g
- Calories 337.0
- Total fat 19 g
- Cholesterol 76 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
- Iron 20.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 5.0