Back on March 9th, I did a post about pork called Pig Heaven and mentioned a technique called brining. Simply, the pork is placed in a salt water bath to help tenderize the meat, and to help open up the tissues of the meat to absorb seasonings. Pork roast itself can become tough when cooked and any flavor is usually on the outside of the meat itself. That is usually why the pork is cut up into slices or chunks before using; the smaller surface allows for greater coverage, and, therefore, flavoring.
I had found some small pork roasts on sale at the market, so decided to pick up a two pounder to try the brine method out on. The real test would be my husband, Roy, for I have not found a pork recipe he likes yet; well, except for my ribs that is; this was also another way for me to play with more Southwestern flavors. I am happy to say that hubby enjoyed this new dish and actually was looking for seconds - that is until he remembered we still had some bread pudding in the fridge.
Spicy Pork Stew
2 lbs boneless pork roast, trimmed of fat
2 Tbsp fine sea salt
3 medium potatoes, peeled and cut into ½” cubes
1 cup chopped yellow bell pepper
1 (15.5 oz) can whole kernel corn, drained
1 (15 oz) can black beans, rinsed and drained
1 cup green onion, ½ “pieces
1 (28 oz) can diced tomatoes with green chiles (medium heat)
1 Tbsp each minced garlic, dried crushed oregano and New Mexico chile powder
2 Tbsp paprika
1 cup beef broth
Place the pork roast in a plastic container, add enough water to cover and sprinkle the salt into the water. Cover the container and refrigerate for 24 hours.
Next day, set a 4 qt crock pot on low and place all other ingredients, except sour cream, on list inside; mix together. Take the pork roast out of the salt water and immerse into the crock pot. Cover and let cook for 8 hours. Before serving, take roast out, shred and return meat to the crock pot. Serve stew with a dollop of sour cream.
Makes 6 servings.
August 24, 2011