This could be a stew, this could be a soup. Until we figure it out, let’s call it a stoup.
Broth
| 800 g | Pork shoulder, skin, bone and excess fat removed, cut into 8 pieces (Main) |
| 1 | Onion, chopped |
| 1 | Carrot, chopped |
| 5 | Cloves |
| 3 | Bay leaves |
| 1 tsp | Peppercorns |
| 1 | Star anise |
Blitz mixture
| 100 g | Watercress, roughly chopped |
| 75 g | Fresh coriander |
| 1 | Spring onion |
| 1 Tbsp | Oregano |
| 200 g | Jalapeno chilli, pickled |
| 1 | Lemon, zest of |
Stew
| 1 Tbsp | Olive oil |
| 1 | Onion, small, finely chopped |
| 3 | Garlic cloves, crushed |
| ½ cup | Polenta, coarse |
| 1 cup | Golden kumara, grated |
| 1 | Sea salt, lemon juice and fresh watercress to serve |
AdvertisementAdvertise with NZME.
Directions
- For the broth, add pork shoulder and bone to a pot with onion and carrot, cloves, bay leaves, peppercorns and star anise. Fill with water, bring to a boil, then simmer for 2 hours. Strain. Refrigerate broth and meat overnight (remove fat next day).
- To a blender add watercress, coriander, spring onion, oregano and pickled jalapenos with the zest of 1 lemon and blitz using a little of the jalapeño liquor until smooth.
- For the stew, heat olive oil. Gently fry onion and garlic cloves until fragrant. Add polenta, the blitz mix (above), kumara and bring to a simmer. Break in the pork meat, add hot pork broth and cook, stirring often, until thick (approx. 30 minutes).
- To serve, thin accordingly with extra broth and season with sea salt and lemon juice. Add fresh watercress to serve.
