Pork Stew With Purslane Recipes

PORK STEW WITH PURSLANE

Steps:

• Season the meat with salt and place in a medium-size saucepan or skillet, then cover with water and add the bay leaf. Turn the heat to medium-high, and once the water starts boiling, reduce the heat to medium-low and keep cooking until all the liquid has reduced (about 15 minutes).
• While the meat is cooking, roast the tomatoes, jalapeño pepper, and garlic clove on a hot griddle. Make sure you remove the garlic clove promptly (since it will get roasted quickland peel it. Turn over the tomatoes and pepper, in order to roast them on all sides.
• Remove the tomatoes and jalapeño pepper from the griddle, and place them in your blender along with the garlic clove. Process until you have a sauce. You do not need to add water to this sauce, as the purslane is almost 90% water, and it will release a lot of liquid when you add it in step Once you're done blending, set the sauce aside.
• Add 2 tbsp. of oil to the skillet with the meat (all the liquid should be reduced by noand continue cooking. Stir the meat to allow an even browning. Once the meat has browned, stir in the chopped onion and cook for 2 more minutes until it is transparent.
• Pour the blended sauce into the skillet, and add the purslane, cilantro, and epazote as well. Season with salt and pepper and continue to simmer gently until the meat is very tender about 10-15 minutes. To serve, spoon the pork and purslane stew onto a plate. You can add rice to make it a whole meal. Enjoy!
• I hope you enjoy this recipe for Pork Stew with Purslane!

CREAMY PORK STEW

Steps:

• Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
• Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.
• Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.
• Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.
• Garnish individual servings with apple strips and chopped fresh chives.