Monmouthshire-style Spiced Pork Stew

Ingredients

While the original Thai Mod daeng is typically made with Thai spices and ingredients, this Monmouthshire-style adaptation incorporates local Welsh flavors and produce. The traditional Thai spices are combined with Welsh pork and vegetables, creating a unique fusion of flavors that pays homage to both cuisines. We alse have the original recipe for Mod daeng, so you can check it out.

• 500g (1.1 lb) Welsh pork shoulder, diced 500g (1.1 lb) Welsh pork shoulder, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 400ml (1 2/3 cups) chicken or vegetable broth 400ml (1 2/3 cups) chicken or vegetable broth
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 200g (7 oz) potatoes, peeled and diced 200g (7 oz) potatoes, peeled and diced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic, grated ginger, and bruised lemongrass stalk to the pot. Cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the ground coriander, cumin, paprika, and turmeric. Add the spice mixture to the pot and stir well to coat the onions and aromatics.
4. 4.
   Add the diced pork to the pot and cook until browned on all sides.
5. 5.
   Pour in the chicken or vegetable broth and bring to a simmer. Cover the pot and let it cook for 1 hour, or until the pork is tender.
6. 6.
   Add the sliced carrots, parsnips, and diced potatoes to the pot. Cook for an additional 20 minutes, or until the vegetables are cooked through.
7. 7.
   Season with salt and pepper to taste. Remove the lemongrass stalk before serving.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils.

Tips & Tricks

• For an extra kick of heat, add a small amount of chili flakes or fresh chili peppers.
• Serve the stew with crusty bread or mashed potatoes for a complete meal.
• Feel free to add other seasonal vegetables such as kale or cabbage for added texture and flavor.
• Make a double batch and freeze the leftovers for a quick and delicious meal on a busy day.
• Adjust the spices according to your taste preferences.

Serving advice

Serve the Monmouthshire-style Spiced Pork Stew in deep bowls, garnished with fresh cilantro. Accompany it with warm crusty bread or fluffy mashed potatoes for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional fresh cilantro leaves on top of the stew just before serving. Serve the stew in rustic ceramic bowls to add a touch of charm to the presentation.