Ingredients with Measurements:
- 1 pound pork jowl, cut into bite-sized pieces
- 1 head cabbage, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons olive oil
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the pork jowl and cook until browned on all sides, about 5-7 minutes.
3. Remove the pork jowl from the pot and set aside.
4. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are tender, about 5-7 minutes.
5. Add the chopped cabbage to the pot and cook until it starts to wilt, about 5 minutes.
6. Add the diced tomatoes, chicken broth, dried thyme, bay leaf, salt, and pepper to the pot.
7. Bring the stew to a boil, then reduce the heat to low and simmer for 45-60 minutes, or until the pork jowl is tender and the cabbage is cooked through.
8. Remove the bay leaf and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 18g
- Protein: 18g
- Fiber: 6g
Substitutions for ingredients:
- Pork jowl can be substituted with pork shoulder or pork belly.
- Chicken broth can be substituted with vegetable broth or beef broth.
- Dried thyme can be substituted with dried oregano or dried rosemary.
Variations:
- Add potatoes or sweet potatoes to the stew for a heartier meal.
- Use different types of cabbage, such as Napa cabbage or Savoy cabbage.
- Add a can of white beans for extra protein and fiber.
Tips and Tricks:
- Brown the pork jowl well to add flavor to the stew.
- Use a wooden spoon or spatula to stir the stew to prevent the cabbage from breaking apart.
- Taste the stew and adjust the seasoning as needed.
Storage Instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the stew in bowls with a slice of crusty bread on the side.
Garnishes:
- Sprinkle chopped fresh parsley or cilantro on top of the stew before serving.
Pairings:
- Serve the stew with a glass of red wine, such as Pinot Noir or Syrah.
Suggested Side Dishes:
- Serve the stew with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, let it simmer for longer to reduce the liquid.
Food Safety Advice:
- Make sure the pork jowl is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Pork jowl is a traditional ingredient in Southern cuisine, often used in stews and braises.
Flavor Profiles:
- This stew is savory and slightly sweet, with a tender texture from the pork jowl and a slightly crunchy texture from the cabbage.
Serving Suggestions:
- Serve the stew as a main course for a cozy dinner at home.
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Taste: Savory, Tangy, Herbaceous, Smoky, Earthy