Pitcairn Islands-style Pork Stew

Ingredients

In the Pitcairn Islands-style Pork Stew, we adapt the original Filipino Dinuguan recipe to suit the flavors and ingredients available in the Pitcairn Islands. While Dinuguan traditionally uses pork blood as a key ingredient, we substitute it with a combination of rich spices and herbs to achieve a similar depth of flavor. Additionally, we incorporate local Pitcairn Island spices and herbs to infuse the stew with the unique taste of the region. We alse have the original recipe for Dinuguan, 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, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the pork cubes and cook until browned on all sides. Remove the pork from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
4. 4.
   Stir in the tomato paste, soy sauce, Worcestershire sauce, dried thyme, dried oregano, paprika, and bay leaf. Cook for 2 minutes to allow the flavors to meld.
5. 5.
   Return the browned pork to the pot and pour in the chicken broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf before serving.
8. 8.
   Serve the Pitcairn Islands-style Pork Stew hot with steamed rice or bread.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum tenderness and flavor.
• Tomato paste — Use a good quality tomato paste to enhance the richness of the stew.

Tips & Tricks

• For an extra layer of flavor, marinate the pork cubes in soy sauce and garlic for 30 minutes before browning them.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 10 minutes of cooking.

Serving advice

Serve the Pitcairn Islands-style Pork Stew in deep bowls, accompanied by steamed rice or crusty bread. Garnish with fresh herbs, such as parsley or cilantro, for a pop of color and freshness.

Presentation advice

To enhance the presentation, sprinkle a pinch of paprika on top of the stew before serving. Serve the stew in rustic pottery bowls for an authentic touch.