Pork Stew With Purslane Food

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!

MEXICAN PORK WITH PURSLANE

Steps:

• Cover the pork shoulder with water in a large, lidded pot like a Dutch oven. Bring to a boil, then drop to a simmer. Skim off any scum or froth that develops. Add the remaining braise ingredients, cover the pot, turn the heat to low and simmer gently until the pork is tender -- anywhere from 90 minutes for some store bought pork to 3 hours for an old wild hog.
• Meanwhile, get a comal, griddle or cast iron pan hot and sear the onion, cut side of the tomatoes and garlic until well blackened. While this is happening, rehydrate the chiles with hot water after you have seeded and stemmed them.
• When the vegetables are well charred, discard the garlic peels and put everything in the blender, along with the chiles -- discard the chile water. Add the tomatillos and a pinch of salt and puree. If you want to, push the salsa through a fine mesh sieve into a bowl to remove any bits of skin and seed, which are undigestible.
• Heat the lard in a sauté pan and pour the salsa in. It will spit and sputter. Stir this constantly until the lard is incorporated, then turn the heat to low and cover the pot.
• When the pork is tender, strain the broth and reserve. Slice the pork across the grain here and there so you don't have long, stringy pieces. Wipe out the pot, then return the pork, strained broth to it, adding the salsa and the purslane. Simmer this for about 10 to 20 minutes, adding salt to taste.
• Serve with the crema alongside, with some hot sauce, and tortillas.

PORK & APPLE STEW WITH PARSLEY & THYME DUMPLINGS

Steps:

• Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the pork and cook for a few mins until it changes colour, but it doesn't need to brown as you don't want to overcook it.
• Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to prevent any lumps forming.
• Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.
• When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.