Caspian Pork Stew with Rice

Ingredients

In this adaptation, the original Japanese Butajiru is transformed into a Caspian-inspired pork stew. The Caspian cuisine brings its own unique flavors and spices to the dish, creating a fusion of culinary traditions. The original dish is typically made with soy sauce and miso, while the Caspian version incorporates spices like cumin, coriander, and turmeric. The vegetables used in the Caspian version may also differ, reflecting the regional produce available in the Caspian cuisine. We alse have the original recipe for Butajiru, so you can check it out.

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the cubed pork to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, ground coriander, and ground turmeric over the pork. Stir well to coat the meat with the spices.
4. 4.
   Add the sliced carrots, diced potatoes, and diced red bell pepper to the pot. Stir to combine with the pork and spices.
5. 5.
   Pour in the chicken or vegetable broth and add the tomato paste. Stir well to incorporate the tomato paste into the broth.
6. 6.
   Season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low and simmer for about 1 hour, or until the pork is tender and the vegetables are cooked through.
7. 7.
   Serve the Caspian Pork Stew over a bed of cooked rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness. Trim any excess fat before cubing.
• Ground cumin, ground coriander, ground turmeric — Use freshly ground spices for the best flavor. Toasting the spices in a dry pan before adding them to the stew can enhance their aroma.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.
• Feel free to add other vegetables such as peas or green beans for added variety.

Serving advice

Serve the Caspian Pork Stew hot over a bed of fluffy rice. Accompany it with a side of crusty bread to soak up the flavorful broth.

Presentation advice

Garnish the Caspian Pork Stew with a sprinkle of fresh cilantro leaves for a pop of color. Serve it in deep bowls to showcase the hearty ingredients and aromatic broth.