Pork Stew (Estofado de Cerdo)

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Steps

1. 1
   Brine the deboned pork shoulder in a salt brine for 5 hours to season it deeply and keep it juicy throughout cooking.

   Tip: The brine gives the meat internal seasoning — you will barely need to add salt later.

   ~300 min
2. 2
   Remove the pork from the brine. Trim any excess fat and remove any remaining periosteum (bone membrane). Cut the meat into large chunks.

   Tip: Leaving a little fat is fine — it will render during searing and add flavor.

   ~10 min
3. 3
   Heat a splash of oil in a heavy casserole or pot over high heat. Sear the pork chunks in batches until deeply golden-brown on all sides, about 5 minutes per batch. Remove and set aside, leaving the caramelized drippings in the pot.

   Tip: If the meat sticks, wait — it will release naturally once a proper crust forms. Do not force it or you will leave meat behind.

   ~15 min
4. 4
   In the same pot with the drippings, add the chopped onion over medium-high heat. Stir, scraping up the caramelized bits from the bottom. Add a pinch of salt to help the onion release its moisture.

   ~4 min
5. 5
   Add a small splash of oil if the pan looks dry, then add the minced garlic. Cook for 1–2 minutes until fragrant.

   ~2 min
6. 6
   Add the ají panca paste and a pinch of ground cumin. Stir and cook for 2–3 minutes, allowing the paste to fry and develop color.

   Tip: Ají panca needs longer cooking than other chiles — don't rush this step.

   ~3 min
7. 7
   Add the tomato paste and grated fresh tomato. Stir well and cook until the tomato has reduced and the mixture is fragrant and well-combined, about 3–4 minutes.

   ~4 min
8. 8
   Pour in the dark beer and raise the heat to high. Let the alcohol evaporate for 2–3 minutes, stirring occasionally.

   Tip: Dark beer adds a malty sweetness that pairs beautifully with pork — a great alternative to the white wine used in pollo estofado.

   ~3 min
9. 9
   Return the seared pork chunks to the pot. Add the dark meat stock and the bouquet garni. Season with black pepper. Stir gently to combine.

   ~2 min
10. 10
    Cover the pot, reduce heat to low-medium, and braise for 25–30 minutes until the pork is partially cooked and tender.

    Tip: This can also be done in the oven at 160°C (320°F) for the same amount of time.

    ~30 min
11. 11
    Add the carrot (cut on the bias) and potato chunks around the pork. Add a splash more stock to ensure the vegetables are about three-quarters submerged. Stir gently, cover, and continue cooking for another 20–25 minutes.

    Tip: Cutting carrots on a diagonal gives a nicer presentation and ensures even cooking.

    ~25 min
12. 12
    When the potatoes are just cooked through (about 35 minutes total for vegetables), add the green peas and raisins. Adjust seasoning with salt, cumin, and pepper. Cover and cook for a final 5 minutes.

    Tip: Raisins added at this stage rehydrate in the stewing liquid and plump up nicely without becoming mushy.

    ~5 min
13. 13
    Remove the bouquet garni. Ladle the stew into a deep bowl — include plenty of sauce. Arrange pork, potatoes, carrots, peas, and raisins. Garnish with freshly chopped parsley. Serve with white rice.

    Tip: The sauce is the soul of this dish — serve generously so diners can soak their rice in it.

    ~5 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR UN RICO ESTOFADO DE CERDO ¦ GIACOMO BOCCHIO

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