Piripi’s Braised Pork Shoulder and Fabada Stew Recipe by Chef Angelina Bastidas

Braised Pork Shoulder with Fabada Stew & Lemon Confit from Chef Angelina Bastidas

5 Ib. Pork Shoulder
2 Yellow Onions (roughly chopped)
4 Carrots (roughly chopped)
3 Lemons (halved)
4 Oranges (halved)
1 Tbsp. Cumin
1 Bunch of Cilantro
1 Bunch of Parsley
Chicken Stock (to cover)
Salt & Pepper to taste
Fabada Stew (recipe below)

Before cooking, season pork shoulder with salt and pepper. Sear pork shoulder so juices remain in the pork while it is being braised. In the same pan, cook the onions and carrots so the pork flavor mixes in with the vegetables. In roasting pan, add pork and the rest of the ingredients, and cover with chicken stock. Cover with aluminum foil and cook in the oven for 3 to 4 hours at 325 degrees Fahrenheit. Once pork is tender, remove half of the liquid and reduce for finishing sauce. Plate braised pork shoulder over fabada stew (recipe below) and top with lemon confit.

Fabada Stew

2 Ibs. Garbanzo Beans (hydrated and cooked)
1 cup Carrots (medium diced)
1 cup Celery (medium diced)
1 cup Idaho Potatoes (peeled and medium diced)
1 cup Yellow Onions (medium diced)
1 cup Bacon (smoked and medium diced)
1 ½ cup Morcilla (Blood Sausage)
1 cup Chorizo (grounded)
1 Bay Leaf
2 Tbsp. Cumin
3 Thyme Sprigs
1 Orange (zest to finish)
Pork Stock (to cover)
Salt to taste

In a pot start rendering bacon, chorizo and Morcilla. Add potatoes, carrots, celery and yellow onions, season with cumin and salt. Lastly, add the garbanzo beans and herbs. Cover with pork stock and cook on medium to low heat until a quarter of the liquid has reduced. Adjust seasoning to taste and finish with orange zest.

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