Bursting with the flavors of garlic, onion, oregano, cayenne, paprika, thyme and pepper, this spicy Cajun-style Pork stew will warm up your chilly nights.
We had this yesterday for lunch. There are no step-by-step photos because I wasn’t planning on posting a recipe at all. In fact, I wasn’t planning on cooking any “bloggable” dish yesterday — a Monday tradition that came to be for no particular reason.
Or, maybe, I’m just slow on Mondays. Lazy even. That’s the day we have sandwiches or soup and bread. Anything that’s simple.
But Alex and Speedy went out early in the morning to deliver boxes of cookie squares and savory muffins to one of Alex’s regular customers. And when they came back, they had five different cuts of meat. One was pork shoulder which Speedy had the butcher cut unto cubes thinking I’d make menudo out of it. But he didn’t buy pork liver to go with it. So, no menudo.
Without having decided on what the finished dish would be, I heated a little oil in the wok and threw the pork cubes in. While sipping my second cup of coffee for the day, I browned the meat, giving them an occasional stir.
As the pork cubes browned, I sprinkled in salt, pepper, oregano, dried garlic and dried onions. They were already nicely browned by the time the thought hit me — if I added thyme, cayenne and paprika, then, I’d be cooking the pork with Cajun seasoning…
And so, that was what happened. I added the rest of the ingredients needed to complete the Cajun seasoning, poured in bone broth and simmered the pork until tender. When the sauce had reduced considerably, I stirred in the kernels from an ear of corn and some diced bell peppers.
Posting a recipe for the resulting dish still hadn’t crossed my mind. But, after giving the stew one final taste test before serving it, I knew it was too good not to share. Never mind that there are no step-by-step photos. The recipe is so simple anyway.
And, guess what? If I were to cook for a huge bunch over the holidays, I’d choose to make Cajun-style pork stew! I’d serve it with crusty bread or rice, and a good red wine. Or maybe even beer.
- Turn the stove to HIGH and heat the cooking oil in a wide pan.
- When the oil starts to smoke, spread the pork cubes on the bottom. Do not disturb for a few minutes to allow to brown. Then, stir to break up lumps. Continue cooking with occasional stirring until all sides are uniformly browned.
- Sprinkle the Cajun spice mix and sugar over the pork cubes. Cook, stirring, until the color is uniform.
- Pour in the bone broth. When the mixture starts to simmer, cover the pot, turn the heat down to LOW and cook the pork until tender, about 50 minutes. Taste occasionally and add more seasoning if needed. If the liquid dries up before the pork reaches the desired level of tenderness, pour in more bone broth, a quarter cup at a time.
- Add the corn kernels and diced bell peppers to the pork and stir. Continue cooking over low heat, covered, until the corn kernels are done.
- Serve the Cajun-style pork stew with crusty bread or rice.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.