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Chomlek
Slow-Cooked Pork Stew
A hearty and flavorful slow-cooked stew featuring tender chunks of pork, aromatic vegetables, and a rich, savory broth, often seasoned with paprika and marjoram.
ð§ ææ
- 1 kg Pork shoulder(cut into 2-inch cubes)
- 2 large Onions(sliced)
- 3 medium Carrots(peeled and sliced)
- 4 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 1 large Red bell pepper(seeded and chopped)
- 500 g Potatoes(peeled and cut into chunks)
- 3 tbsp Vegetable oil or lard
- 2 tsp Sweet paprika
- 1 tsp Dried marjoram
- 1 Bay leaf
- 4-5 cups Water or beef broth
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Pat the pork cubes dry with paper towels. Season generously with salt and pepper.
- 2
Heat the oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork cubes in batches on all sides. Remove the browned pork and set aside.
- 3
Add the sliced onions to the pot and cook until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the tomato paste, sweet paprika, and dried marjoram. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 5
Return the browned pork to the pot. Add the sliced carrots, chopped red bell pepper, and bay leaf. Pour in enough water or beef broth to almost cover the ingredients.
- 6
Bring the stew to a simmer, then reduce the heat to low, cover the pot tightly, and cook for at least 2 hours, or until the pork is very tender.
- 7
Add the potato chunks to the pot. Continue to simmer, covered, for another 45-60 minutes, or until the potatoes are tender and the stew has thickened. Add more liquid if it becomes too dry.
- 8
Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving. Serve hot, often with crusty bread.
ð¡ ããã®ã³ã
- âFor deeper flavor, you can marinate the pork overnight with some red wine and herbs.
- âLow and slow cooking is key to tender pork. Don't rush the process.
- âIf you don't have a Dutch oven, you can use a slow cooker after browning the meat and sautéing the aromatics.
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- Add other root vegetables like parsnips or celery root.
- A splash of red wine can be added with the broth for a richer sauce.
- Some recipes include a small amount of dried chili flakes for a touch of heat.