Monday, January 30, 2017

Down Home Stewed Pork Shoulder and Vegetables with Rice








     Southern Style Soul Food! 
     For today's down home recipe, the pork is sautéed and thin pan gravy is made.  The okra, hominy and tomatoes are simmered in the light pan gravy, till they become tender.  The stew is only seasoned with salt, black pepper and a little bit of chile pepper, so it is the cooking technique that brings the flavor out.    
     Nothing is wasted in a Soul Food recipe.  There is no such thing as adding something to a recipe and discarding the item later before the entrée is served.  A one pot cooking method is also common in Soul Food cuisine.  When everything is cooked in one pot, all of the nutrients remain in the pot.
     Southern Food and Soul Food are both traditionally served in large hearty portions.  A good size plate of Southern style Soul Food provides plenty of long lasting strength and it gives the soul a warm comfortable satisfied feeling!
     
     Down Home Stewed Pork Shoulder and Vegetables:
     This recipe yields 1 hearty portion.
     *Be sure to cook 1 portion of plain Brown Rice (about 1/3 cup to 1/2 cup) in a separate pot before the stew finishes simmering!   
     Step 1:  Heat a braising pan (or wide sauce pot) over medium heat.  
     Add 1 tablespoon of unsalted butter.
     Add 1/2 tablespoon of bacon grease.
     Add 10 ounces of lean pork shoulder that is cut into large bite size pieces.
     Lightly season with sea salt and black pepper.
     Sauté the pork till it is lightly browned on all sides.
     Step 2:  Add 1/4 cup of finely chopped vidalia onion.
     Add 1/4 cup of diced celery.
     Sauté till the onions start to turn a light brown color.
     Step 3:  Add just enough flour to absorb the excess grease while stirring.  (About 2 to 3 teaspoons.)  
     Stir till the flour combines.
     Step 4:  Add 1 cup of ham broth.
     Add 2 cups of water.
     Add 1 tablespoon of coarse ground mild red chile pepper sauce.  (Korean style Red Serrano Chile Pepper Sauce or Southern style Crushed Red Peppers in Vinegar is good for this recipe.)
     Bring the liquid to a gentle boil.
     Stir as the gravy thickens to a very thin consistency.
     Step 5:  Reduce the temperature to low heat.
     Add 3/4 cup of diced peeled whole tomato.  (Canned diced tomato is okay for this recipe.)
     Add 1 cup of rinsed canned White Hominy.
     Add 1 cup of thick sliced okra.
     Stir the ingredients. 
     Adjust the seasoning with sea salt and black pepper.
     Step 6:  Gently simmer till the pork is tender and the gravy reduces to a thin consistency.
     *When the stew finishes, there should be just enough thin gravy to coat the ingredients and flavor a portion of rice.  (About 1 cup to 1 1/4 cups)
     Keep the stew warm over very low heat. 
    
     Presentation: 
     This recipe yields 1 hearty entrée.
     Step 1:  Use a custard cup mold to place 1 portion of plain Brown Rice on the back half of a plate.
     Step 2:  Place a generous portion of the Stewed Pork Shoulder and Vegetables on the plate around the rice.
     Garnish with a parsley sprig. 
 
     Simple, hearty and delicious!

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