Pork and Puha Delight

Ingredients

• 500g (1.1 lb) pork shoulder, diced 500g (1.1 lb) pork shoulder, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 cups (470ml) puha leaves, washed and chopped 2 cups (470ml) puha leaves, washed and chopped
• Mashed potatoes or steamed rice, for serving Mashed potatoes or steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the diced pork, olive oil, chopped onion, minced garlic, ground cumin, paprika, dried thyme, salt, and black pepper. Mix well to ensure the pork is evenly coated with the marinade. Let it marinate in the refrigerator for at least 1 hour.
2. 2.
   Heat a large skillet over medium-high heat. Add the marinated pork and cook until browned on all sides, about 5 minutes.
3. 3.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 1 hour or until the pork is tender.
4. 4.
   Add the chopped puha leaves to the skillet and cook for an additional 5 minutes, allowing the flavors to meld together.
5. 5.
   Serve the Pork and Puha over mashed potatoes or steamed rice, garnishing with additional puha leaves if desired.

Treat your ingredients with care...

• Puha leaves — Make sure to wash the puha leaves thoroughly to remove any dirt or grit. Chop them finely before adding them to the dish to ensure even cooking and distribution of flavors.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the marinade.
• If puha is not available, you can substitute it with spinach or kale for a similar texture and taste.
• To enhance the flavor of the dish, consider adding a splash of apple cider vinegar or lemon juice during the cooking process.
• For a richer sauce, you can thicken it with a tablespoon of cornstarch mixed with water before adding the puha leaves.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Pork and Puha with a side of creamy mashed potatoes or fluffy steamed rice. The combination of the tender pork and the flavorful puha pairs perfectly with the starch, creating a satisfying and well-balanced meal.

Presentation advice

To elevate the presentation of the dish, garnish it with a sprinkle of fresh puha leaves on top. The vibrant green color of the puha will add a pop of freshness to the plate, making it visually appealing.