Pork Rib Stew – Easy Recipes

Savor succulent pork stew w/ aromatic spices, apple cider, and yuca. A symphony of Southern-Caribbean fusion flavors in every delightful bite!

PREPARATION TIME

Prep Time:15

Cook Time:2 45

Ingredients

▢2 pounds Pork Stew Meat

▢4 strips applewood smoked Bacon diced

▢1 Fennel bulb stems and core removed, diced

▢1 Yellow Onion diced

▢2 large Carrots peeled and chopped

▢1 medium Yuca peeled and chopped

▢1 medium Cabbage chopped

▢3 small Turnips Roots chopped

▢3 Turnip Green Tops roughly chopped

▢1 cup Haitian Epis Seasoning

▢1 cup Apple Cider

▢3 cups Chicken Broth

▢½ teaspoon Allspice

▢1 teaspoon Smoked Paprika

▢1 teaspoon Black Pepper

▢1 teaspoon Kosher Salt

Instructions

Mix Spices

Add all the dry spices together in a small bowl or ramekin. Mix well. Use about a third to season the pork. Set the rest aside.

Render The Bacon Fat

In a large pot, heat oil over medium-high heat brown pork bacon partially to render the fat. You only want browned pork. Do not cook fully as we are not going for crispy bacon in this dish.

Cook The Aromatics

Push all the bacon to one side of the pan. Add fennel and onions. Sauté 2-3 minutes with dash of the spice mix. Heating the spices will help them bloom and infuse their goodness into the final dish. Add the carrots, turnips (roots and green tops), yuca, and cabbage and continue sauteing (3-5 minutes) until the vegetables are tender.

Add the epis, half of the remaining spices, and the pork ribs. Mix well so that the ingredients get coated as much as possible with all the flavor sitting at the bottom of the pot.

Add The Liquids

Add the apple cider. Deglaze the pot by using a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. This is a flavor boost.

Add the chicken stock plus the last of the spices and mix well. Cover the pot with the lid. Bring to a simmer and cook 2-2 ½ hours until the pork is super tender and the bones can easily be pull from the ribs.

Add a splash of apple cider vinegar the last 5 minutes to open things up a bit. Serve hot, garnished with fresh herbs.

Notes

Ways To Maximize Flavor In Pork Stew

Maximizing flavor in a pork stew recipe involves layering and enhancing the taste profile through thoughtful ingredient choices and cooking techniques. Here are some ways to ensure your pork stew bursts with rich and complex flavors:

Quality Pork Meat:Start with high-quality pork meat. Opt for cuts with some fat marbling, as it adds richness and depth to the stew.

Aromatic Vegetables:Use aromatic vegetables like fennel, onions, and garlic. These ingredients add layers of flavor and complexity to the stew.

Bacon for Umami:Incorporate diced bacon. The rendered fat and smokiness will infuse the stew with a savory depth and umami undertones.

Haitian Epis Seasoning:The inclusion of Haitian epis seasoning adds a burst of Caribbean flavors, with herbs like parsley, thyme, and scallions, intensifying the overall taste profile.

Spice Blend Harmony:Balance spices like allspice and smoked paprika to achieve a harmonious blend. These spices provide warmth and a hint of smokiness, enhancing the overall aroma and taste.

Deglazing with Apple Cider:Deglazing the pot with apple cider not only adds sweetness but also helps lift the flavorful bits from the bottom, incorporating them back into the stew.

Layered Vegetable Textures:Include a variety of vegetables like yuca, turnips, and cabbage. Each contributes a unique texture and flavor, making the stew more interesting and satisfying.

Long, Slow Cooking:Allow the stew to simmer on low heat for an extended period. Slow cooking allows the flavors to meld, intensifying the taste and tenderness of the pork.

Fresh Herbs at the End:Add fresh herbs like parsley or cilantro just before serving. The burst of freshness adds a vibrant top note, balancing the richness of the stew.

Overnight Infusion:For an even more developed flavor, consider letting the stew rest in the refrigerator overnight. This allows the ingredients to meld and intensify, resulting in a more complex taste.

Nutrition