Name: How to make Braised Pork Stew
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 4-6 persons
Cuisine: Caribbean
Ingredients: 1 kilogram Pork Shoulder; 3 tablespoons Green Seasoning; 2 tablespoons Olive Oil; 1 medium Onion - diced; 3 cloves Garlic - minced; 2 stalks Celery - chopped; 1 medium Carrot - diced; 2 tablespoons Parsley - chopped; 1 teaspoon Caraway Seeds; 1x16 ounce can Tomatoes - diced or crushed; 1 large Bay Leaf; 1 Star Anise; 1 1/2 cups Vegetable Broth; 3/4 cups Red wine; Salt & Black Pepper to taste; Water for cooking

Braised Pork Stew in a pot with chopsticks

Experience the rich, comforting flavors of this Braised Pork Stew, a dish that combines tender pork shoulder with aromatic herbs, spices, and a touch of red wine to create a hearty and satisfying meal. This stew, simmered to perfection, is ideal for cozy nights and is packed with a depth of flavor that warms the soul. Perfectly suited to pair with steamed rice or crusty bread, this braised pork stew brings the taste of home-cooked comfort with every spoonful.

#Ketogenic #Whole30 #Healthy Dinners #Healthy Lunches #Pork #One Pot #Skillet #Slow Cooker

Ultimate Comfort Food: This stew offers a warm, hearty flavor that’s perfect for any cozy dinner.
Rich, Luxurious Sauce: The red wine and vegetable broth create a rich, gravy-like sauce that complements the tender pork.
Make-Ahead Friendly: Even better the next day, this stew allows flavors to meld, making it ideal for meal prep.

Marinate for Extra Flavor: Marinating the pork with green seasoning ahead of time deepens the flavor.
Use a Heavy-Bottom Pot: This helps distribute heat evenly and prevents sticking.
Cook Low and Slow: Low simmering ensures tender meat and a thick, flavorful sauce.

Serve with steamed rice, mashed potatoes, or crusty bread to soak up the rich, flavorful sauce. Garnish with fresh parsley for added color and freshness.

Pork Shoulder: Substitute with beef chuck or lamb for different flavor profiles.
Red Wine: Use beef broth if avoiding alcohol.
Vegetable Additions: Add potatoes or mushrooms for extra heartiness.
Spice Variation: Add thyme or rosemary for added herbal notes.

Store in an airtight container in the refrigerator for up to 3 days. This stew’s flavors intensify with time, making leftovers even more delicious!

Chef's Knife

Cutting Board

Glass Measuring Cups

Glass Storage Container

Large Heavy Bottom Pot

Medium Heavy Bottom Pot

Stainless Steel Measuring Spoons

Wooden Spoon

Pork Shoulder – The marbled fat adds a tender, juicy texture, perfect for stews.
Green Seasoning – Infuses the pork with traditional Caribbean flavors.
Olive Oil – Helps to sear and deepen the flavors.
Onion, Garlic, Celery, and Carrot – Essential aromatics that build a flavorful base.
Parsley and Caraway Seeds – Add herbaceous notes and a slight licorice flavor.
Diced Tomatoes – Adds a subtle acidity to balance the dish.
Vegetable Broth and Red Wine – These combine to create a rich, savory gravy.
Bay Leaf and Star Anise – Infuse subtle earthy and sweet-spice flavors into the stew.

Can I use a different type of meat?

Yes, beef chuck or lamb are good substitutes for pork shoulder.

What can I use instead of red wine?

Beef or vegetable broth works well in place of red wine as an alcohol-free option.

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

15 mins

Cook Time

180 mins

Total Time

195 mins

Serves

4-6 persons

Ingredients

1 kilogram Pork Shoulder
3 tablespoons Green Seasoning
2 tablespoons Olive Oil
1 medium Onion - diced
3 cloves Garlic - minced
2 stalks Celery - chopped
1 medium Carrot - diced
2 tablespoons Parsley - chopped
1 teaspoon Caraway Seeds
1x16 ounce can Tomatoes - diced or crushed
1 large Bay Leaf
1 Star Anise
1 1/2 cups Vegetable Broth
3/4 cups Red wine
Salt & Black Pepper to taste
Water for cooking

Instructions

Stove Top Method

Cut the pork into large chunks, rub with green seasoning, and then let it marinate in a container for at least one hour or overnight for more depth of flavor.

Using a heavy bottom pot or stockpot, add the oil and bring to a medium-high heat.

Once the oil is hot, add the onion, garlic, celery, carrot, parsley, and caraway seeds and sauté for 3-5 minutes.

Bring the heat up to high, and then place the pork chunks and marinade into the hot pot to braise the outside of the meat.

When the surface of the meat is golden and seared, mix in the tomatoes, vegetable broth, and red wine and bring it to a boil.

Once the pot is boiling, add the bay leaf and star anise; lower the temperature to a simmer. Cover and cook for 2-3 hours or until the pork is soft and tender.

If the liquid starts to dry up, you may add water, but let the top of the pork be slightly above the liquid as it cooks.

To thicken the gravy, mix the 2 tablespoons of cornstarch with a little water and stir in the pot.

When the pork is soft and tender, and the cooking liquid has reduced, remove it from the heat, season with salt and black pepper to taste, and serve warm with your choice of side dish and enjoy.

Slow Cooker Method

Follow steps 1-4 in a heavy bottom pot, then once the meat has seared, remove the meat and all the seasonings into the crock pot.

Mix in the tomatoes, vegetable broth, red wine, bay leaf and star anise.

Set the slow cooker on high for 3 hours or on low for 8 hours, cover and let cook.

Around 30 minutes before it is ready to serve, thicken the gravy by mixing the 2 tablespoons of cornstarch with a little water and stir into the mixture.

Once the pork is soft and tender and the cooking liquid has reduced, turn off the heat. Season with salt & black pepper to taste and serve warm with your choice of side dish and enjoy.

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