Comfort food at its finest, with this hearty, flavourful stew featuring diced fresh pork. Serve over hot jasmine rice or simply as a warm stew with dumplings.
Ingredients for Stew:
3 lbs Cut-Up Pork (from BFS Meat Room)
2 Onions, cut in wedges
6 cloves of Garlic, crushed
½ tsp Ginger, grated
2 tsp Smoked Paprika
2 tsp Basso® Olive Oil
18oz Pork or Beef Stock
2×15 oz Tomatoes, chopped
1 tsp Sugar
3 Red Peppers, chopped
Badia® Sea Salt and freshly ground Peppercorns
Directions for Stew:
Season the pork with salt and pepper. Heat oil in a large pan and fry pork until browned on all sides. You will have to cook this in batches. Remove pork from pan put in bowl to collect all juices. Add remaining oil and fry the onions for 8-10minutes until soft and starting to brown. Add the garlic ginger and the paprika cook for 2 minutes return pork and juices to the pan. Pour in the stock and tomatoes and sugar and bring to a boil then turn down to a simmer and cook for 45 minutes.
Ingredients for Dumplings:
9 oz self raising flour
4 oz shredded suet, confit, shortening, butter or lard
1½ tsp baking powder
Chopped Thyme, Oregano, Tarragon and parsley, ½ tsp of each
Badia® Sea Salt and freshly ground peppercorns
Directions for Dumplings:
Season the pork with salt and pepper. Combine all the ingredients with enough cold water to make a Johnny Cake-like dough. Roll into 30+ balls add gently to stew along with the chopped red peppers and cook covered for 25 minutes. Add dumplings to stew and serve in warmed bowls with crusty French bread.
Bon Appétit!
Recipe by Chef Bobby Briggs, former Executive Chef at Bahamas Food Services
