A pulled pork stew with Ethiopian seasonings.
I was listening to a Milk Street Podcast and Christopher was talking about a pulled pork dish that he makes frequently in an instant pot. It had pork shoulder, onions, and about a half of a cup of not too spicy seasonings. Does this sound familiar to any of you? Thanks.
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Hi Carol -
I had a chance to check in with Christopher and he based his recipe off this one: https://www.177milkstreet.com/recipes/ethiopian-chicken-stew-doro-wat. You can make the chicken version of the recipe as it was developed or try his simple pork version: "sauté three onions with a bunch of Berbere (1/3 cup or so) and then add 3 lbs boneless cubed pork shoulder, 40 minutes on high pressure, let sit for 15 minutes after cooking and then release steam." Chris didn't specify if he also adds the 3/4 cup water from the recipe, but I would recommend it so you don't get a burn error in the Instant Pot. Good luck! Best, Lynn C.
Hi Lynn C.,
First off, great name! LOL
Second-I am cooking the Ethiopian stew right now with a fabulous pork shoulder roast I cubed up and I have what looks like some really good pork fat I trimmed off. Is there anything I can do with it? I hate throwing it away.
Thanks!
Lynn
Hi Lynn - Same to you! :-)
You can render down the pork fat into lard. It's quite simple to do and you can store it in the fridge for up to 6 months. Just melt it down over low heat on the stovetop then strain out any delicious cracklings (these can be added to salad, stew, beans or just eaten as a snack), and pour into a glass jar with an air-tight seal. You can use the lard to sauté in place of oil, keeping in mind that it will add some pork flavor to whatever you're cooking. Best, Lynn