To be honest, I’ve been feeling a bit down this week. I guess it’s the stress of starting school that caught up on me, the teachers really went all out this semester with assignments, quizzes and cases. One evening this week, when I got home, exhausted from a especially hard day I really made this to cheer me up; a Louisiana style Pork Stew. So autumnal, comforting and rich and just what I needed to get me out of the blues. I love that this stew has so many textures – the creamy sweet potatoes, the dried sausages with a bite, meaty pork to fill me up, the sweet and soft cherry tomatoes and the pop of sweet corn. All a pleasure and every bite offer something new. The best part is that you could make a huge batch out of this and the longer (with some limitations off course, haha) it sits in the fridge, the better it gets! I ate this three days in a row and the last day, when all the flavors had merged together and the sweet potato had formed a kid of heavenly mush it really was something special.
1 tbs celery salt
1 tbs onion powder
2 tbs grounded ginger
2 tbs chili flakes
5 garlic cloves
500 g pork shoulder
1 sweet potato
2 precooked corn on the cob
1 yellow onion
100 g dried sausage/smoked bacon
4 tbs balsamic vinegar
400 g canned cherry tomatoes
4 tbs golden syrup
400 ml water + 1 beef stock cube
1 bay leaf
Louisiana Style Pork Stew
Start by making a dry rub out of the celery salt, chili flakes, onion powder, ginger and salt and pepper. Dice the pork shoulder into 1 cm thick cubes and toss them into the spice mixture to coat them evenly. Set aside.
Cut the sweet potato into smaller pieces and split the corncobs into 8 pieces. Then slice the dried sausages into 5mm thick slices and slice the yellow onion. Peel the garlic but leave them whole.
Brown off the pork shoulder in a pan with a shot of oil, once they gotten golden on the edges remove from the pan and add in the vegetables and dried sausage. Add in another shot of oil and give them some colour as well. Put the pork back in the pan, add in the vinegar, golden syrup, water, beef stock cube and canned cherry tomatoes.
Allow to come up to a boil and add in the bay leaves. Lower the heat to a medium-low heat and cover with a lid. Cook for around 90 minutes or until the meat is really tender. Season with salt and pepper and serve with rice.