The Intolerant Gourmet by Barbara Kafka

Author:Barbara Kafka
Language: eng
Format: epub
Publisher: Artisan
Published: 2011-03-01T16:00:00+00:00

FIRE OF LIFE PORK STEW

While related to chili and gumbo, this stew has an appeal all its own. I serve it with quinoa (see page 168) or rice. The stew gets better with time; ours was left in the refrigerator for two days before we ate it.

¼ cup teff flour

1½ pounds boneless pork shoulder, cut into 1½-inch cubes

¼ cup safflower oil

1 medium onion, cut into 1-inch chunks (about 1 cup)

6 cloves garlic, smashed and peeled

3 cups tomato purée (homemade, page 208, or sterile-pack)

1½ teaspoons filé powder

3½ cups chicken stock (any of the homemade stocks, pages 203–4, or sterile-pack)

2 cups fresh okra, the smaller the better, hard ends trimmed

2 cups frozen peas or 1½ pounds fresh peas in the pod if young and tender

1 tablespoon fresh lemon juice

Kosher salt

Freshly ground black pepper

Hot sauce—Trinidadian is excellent

Spread the teff flour onto a large dinner plate. Lightly coat each piece of pork in the teff. Heat the oil in a 4- to 5-quart braising pot over medium-high heat. When the oil shimmers, arrange the pork in an even layer in the pot and brown on all sides, about 1 minute per side. Add the onion, garlic, tomato purée, filé powder, and chicken stock. Bring to a boil and reduce the heat to simmer. Cook, covered, for 1 hour. Twenty minutes before the stew is done, stir in the okra. Five minutes before the stew is done, add the peas—unless mellowing stew in the refrigerator for a day or two.

To reheat, cook, covered, over medium heat until warm enough to eat. Ten minutes after it has started cooking, add the peas.

Season the stew with the lemon juice and salt, pepper, and hot sauce to taste (be careful and add it gradually).

SERVES 4 TO 6

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