Cajun Stewed Pork
Ingredients
- 4 Large Pork chops or 6-8 pork loin medallions (pounded thin)
- ¾ cup Dark Roux
- ½ cup of butter (1 stick of butter)
- 1 large yellow onion, diced
- ½ cup of flour
- 2 ribs of celery
- 1 clove of garlic, crushed
- ½ large bell pepper, diced
- 3 green onions
- ½ bunch of parsley
- 2-2.5 cups of chicken stock
- 1 bay leaf
- 1-2 Tablespoon Kitchen Bouquet
- Creole Seasoning (i.e. Tony's, Zatarain's, etc.)
- Tabasco
- Baking Soda
Method
- Dredge the Pork pieces in flour. Saute pork cutlets in butter until browned on the outside. Set cutlets aside
- Sauté onion (with a pinch of salt and a pinch of baking soda) in butter used for frying pork pieces. Once fully translucent place aside with other vegetables.
- Once the roux is ready add in the bell pepper and celery (with a pinch of salt), and sauté 2-3 minutes.
- Add garlic, bay leaf, and creole seasoning; saute for 30 seconds before slowly adding the stock. Make sure to continue stirring constantly until the roux, vegetables, and stock are fully mixed.
- Cover and allow to simmer for 10 minutes, stirring occasionally.
- Add to the mixture, the pork, a liberal shaking of the creole seasoning, kitchen bouquet, and a dash or 2 of tabasco.
- Re-cover and simmer (stirring occasionally) for 45 minutes.
- Serve over No BS Rice, OR, even better, over Cajun Rice Dressing.
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