Fragrant Pork Stew: Cypriot-Asian Fusion

• •1 kg Boneless pork neck or shoulder (approx 2.2 lbs, cut into 1.5-inch (4cm) cubes)
• •1 cup Dry red wine
• •3 tbsp Soy sauce
• •2 whole Star anise
• •1 small Cinnamon stick
• •1 tsp Black peppercorns (whole)
• •2 Bay leaves
• •1 tbsp Brown sugar (optional, adjust to taste)
• •2 tbsp Olive oil
• •1 medium Yellow onion (chopped)
• •3 cloves Garlic (minced)
• •2 tbsp Tomato paste
• •2 cups Water
• •2 medium Carrots (peeled and cut into large 1-inch (2.5cm) cubes)
• •2 medium White potatoes (peeled and cut into large 1-inch (2.5cm) cubes)
• • to taste Salt
• • to taste Fresh parsley or cilantro (chopped, for garnish)

Instructions

1. 1

   In a large bowl or resealable bag, combine the pork cubes with red wine, soy sauce, whole star anise, cinnamon stick, whole black peppercorns, bay leaves, and optional brown sugar. Mix well to ensure the pork is fully coated. Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to deepen.

2. 2

   When ready to cook, drain the pork from the marinade, reserving the liquid and whole spices. Pat the pork dry with paper towels – this is crucial for a good sear. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork in batches, ensuring not to overcrowd the pan, and sear until well-browned on all sides. Remove the seared pork and set aside.

3. 3

   Reduce heat to medium. Add the chopped yellow onion to the pot and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor. Return the seared pork to the pot. Pour in the reserved marinade, scraping any browned bits from the bottom of the pot. Bring to a gentle simmer and cook for a few minutes.

5. 5

   Add 2 cups of water and salt to taste. Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 10 minutes. After, remove and discard the bay leaves. Continue to simmer the stew, covered, for another 60 minutes, stirring occasionally.

6. 6

   Add the carrots and potatoes to the pot. Stir gently, cover again, and continue to simmer for an additional 9 minutes, or until the pork is fork-tender and the vegetables are cooked through. Taste and adjust seasoning if necessary.

7. 7

   Remove the whole star anise and cinnamon stick before serving. Garnish with fresh chopped parsley or cilantro if desired. Serve hot with rice, crusty bread, or couscous.

Chef's Tips

• 💡Patting the pork dry before searing is key to achieving a beautiful brown crust, which adds a lot of flavor to the stew.
• 💡For even more depth of flavor, you can add a splash of balsamic vinegar or a squeeze of orange juice along with the water in step 5.
• 💡This stew is even better the next day, making it perfect for meal prep. It also freezes beautifully in airtight containers.
• 💡If you prefer a thicker stew, you can mash a few of the cooked potatoes against the side of the pot or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering stew during the last 5 minutes of cooking.