Zanzibari-style Spiced Pork Stew

Ingredients

In this Zanzibari adaptation of Hong shao rou, we incorporate the vibrant spices and flavors of Zanzibari cuisine to create a unique fusion dish. The addition of cinnamon, cloves, and cardamom infuses the pork with a warm and exotic taste, while the use of tomatoes, onions, and garlic adds depth and richness to the stew. These modifications give the dish a distinct Zanzibari flair while still maintaining the essence of the original Chinese dish. We alse have the original recipe for Hong shao rou, so you can check it out.

• 500g (1.1 lb) pork belly, cut into bite-sized pieces 500g (1.1 lb) pork belly, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the diced tomatoes to the pot and cook until they soften.
3. 3.
   In a small bowl, combine the ground cinnamon, cloves, cardamom, and black pepper. Sprinkle the spice mixture over the pork pieces, ensuring they are evenly coated.
4. 4.
   Push the onions and tomatoes to one side of the pot and add the pork pieces. Cook until the pork is browned on all sides.
5. 5.
   Stir in the soy sauce, brown sugar, and chicken broth. Season with salt to taste.
6. 6.
   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.
   Serve the Zanzibari-style Spiced Pork Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or chapati.

Treat your ingredients with care...

• Pork belly — For a leaner option, you can use pork loin instead of pork belly. However, keep in mind that pork belly adds richness and flavor to the dish.
• Ground cinnamon, cloves, cardamom — To enhance the aroma and flavor, consider toasting the whole spices and grinding them fresh before using.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or cayenne pepper.
• Allow the stew to simmer on low heat for a longer time to further enhance the flavors.
• Serve the stew with a side of tangy mango chutney for a delightful contrast of flavors.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to develop even further.
• Experiment with different cuts of pork, such as shoulder or tenderloin, for variations in texture and taste.

Serving advice

Serve the Zanzibari-style Spiced Pork Stew hot, accompanied by steamed rice or chapati. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Zanzibari-style Spiced Pork Stew in a deep serving dish, allowing the vibrant colors of the stew to shine through. Sprinkle some chopped cilantro on top for an added touch of green.