Fujian-style Locro

Ingredients

In the Fujian-style Locro, we incorporate Fujian ingredients and flavors to give the traditional Argentinian locro a unique twist. The addition of dried shrimp, shiitake mushrooms, and soy sauce adds a distinct umami taste to the dish, enhancing its overall flavor profile. These ingredients are commonly used in Fujian cuisine and bring a touch of Chinese influence to the traditional Argentinian recipe. We alse have the original recipe for Locro, so you can check it out.

• 500g (1.1 lb) pork shoulder, diced 500g (1.1 lb) pork shoulder, diced
• 1 cup dried corn kernels 1 cup dried corn kernels
• 1 cup cooked white beans 1 cup cooked white beans
• 10 dried shiitake mushrooms, rehydrated and sliced 10 dried shiitake mushrooms, rehydrated and sliced
• 1/4 cup dried shrimp, soaked and drained 1/4 cup dried shrimp, soaked and drained
• 1 onion, chopped 1 onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 32g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced pork shoulder and cook until browned on all sides.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. 3.
   Stir in the dried shrimp, rehydrated shiitake mushrooms, ground cumin, paprika, and dried oregano. Cook for 2 minutes to allow the flavors to meld.
4. 4.
   Add the dried corn kernels and cooked white beans to the pot. Pour enough water to cover the ingredients and bring to a boil.
5. 5.
   Reduce the heat to low and simmer for 1 to 1.5 hours, or until the pork is tender and the flavors have melded together.
6. 6.
   Stir in the soy sauce and season with salt and pepper to taste.
7. 7.
   Serve the Fujian-style Locro hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Dried shrimp — Make sure to soak the dried shrimp in water for about 15 minutes before using them in the recipe. This will help rehydrate them and soften their texture, allowing them to blend well with the other ingredients.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the stew.
• If you prefer a smoother consistency, you can blend a portion of the stew before adding the soy sauce.
• Serve the Fujian-style Locro with a side of steamed rice or crusty bread to soak up the delicious broth.
• Feel free to customize the recipe by adding other vegetables such as bell peppers or carrots.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Fujian-style Locro in individual bowls, garnished with fresh cilantro. Accompany it with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, sprinkle some paprika or cumin powder on top of the stew before serving. You can also add a drizzle of soy sauce or a dollop of sour cream for an extra touch of flavor and visual appeal.