Name: Pork Asado de Carajay
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: 2 pounds boneless pork shoulder, fat trimmed (leave a sliver on top), cut in 2-inch cubes (or use pork loin) -; Salt, as needed -; Ground black pepper, as needed -; 3 to 4 cups water, for pre-cooking pork -; 2 tablespoons vegetable oil -; 2 cloves garlic, minced -; 1 onion, sliced -; 2 scallions, white parts only, chopped (reserve the greens) -; 2 large tomatoes, quartered -; 2 large red or Yukon gold potatoes, peeled and cut into 1-inch wedges -; 1 medium carrot, peeled and sliced -; 1 (8-ounce) cam tomato sauce -; 1/2 cup tomato paste -; 1 tablespoon soy sauce (preferably Silver Swan, or a Chinese brand) -; 1 tablespoon sugar -; 2 cups pork broth, reserved from pre-cooking the pork -; 100 grams green beans, trimmed and cut into 2-inch pieces (about 1 1/2 cups) -; 200 grams cabbage, coarsely sliced (about 2 cups) -; 1 medium-sized red or green bell pepper, sliced and seeded -; 1 cup canned chickpeas, drained -; 2 scallion greens, chopped, for garnish -; Steamed rice , for serving -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Pork Asado de Carajay

1. 2 pounds boneless pork shoulder, fat trimmed (leave a sliver on top), cut in 2-inch cubes (or use pork loin) -

2. Salt, as needed -

3. Ground black pepper, as needed -

4. 3 to 4 cups water, for pre-cooking pork -

5. 2 tablespoons vegetable oil -

6. 2 cloves garlic, minced -

7. 1 onion, sliced -

8. 2 scallions, white parts only, chopped (reserve the greens) -

9. 2 large tomatoes, quartered -

10. 2 large red or Yukon gold potatoes, peeled and cut into 1-inch wedges -

11. 1 medium carrot, peeled and sliced -

12. 1 (8-ounce) cam tomato sauce -

13. 1/2 cup tomato paste -

14. 1 tablespoon soy sauce (preferably Silver Swan, or a Chinese brand) -

15. 1 tablespoon sugar -

16. 2 cups pork broth, reserved from pre-cooking the pork -

17. 100 grams green beans, trimmed and cut into 2-inch pieces (about 1 1/2 cups) -

18. 200 grams cabbage, coarsely sliced (about 2 cups) -

19. 1 medium-sized red or green bell pepper, sliced and seeded -

20. 1 cup canned chickpeas, drained -

21. 2 scallion greens, chopped, for garnish -

22. Steamed rice , for serving -

How to cook deliciously - Pork Asado de Carajay

1. Stage

Pre-cook the pork: In a carajay, non-reactive wok, or large, wide saucepan, add the pork cubes and pour in enough water to cover the meat. Season with a pinch each of salt and black pepper. Cover and bring to a simmer over medium heat. If any scum forms around the sides of the pot, remove it with a slotted spoon. Reduce heat as needed to maintain a simmer and cook until the pork is tender, for 35 to 40 minutes. Remove the meat from the pan and set aside. Reserve at least 2 cups of the pork broth and set aside.

2. Stage

Make the sauce: Use the same carajay, wok or saucepan. Pat dry with paper towels. Return the pan to medium-high heat and add the oil. When oil is hot enough, sauté the garlic, onions, scallion whites, and tomatoes until soft and fragrant, about 3 minutes. Add the tomato sauce, tomato paste, soy sauce, and sugar and stir to combine. Add the reserved 2 cups of pork broth. Stir, then add the potatoes, carrots, and pre-cooked pork pieces. Lower the heat to medium. Bring to a simmer and cook until the potatoes are soft, about 10 minutes. The sauce should be thicker and the tart taste nearly gone.

3. Stage

Add the other vegetables: To the simmering pan, add the green beans, cabbage, bell peppers, and chickpeas. Season with salt and black pepper. Cover and cook for 10 minutes more. Stir the sauce every so often. When ready, the sauce will have a deep red color and have a thick, rich consistency.

4. Stage

Serve: When vegetables are cooked, garnish with the reserved chopped scallion greens. Refrigerate leftovers for up to 2 days. I do not recommend freezing, as the potatoes get watery and affect the tomato sauce flavor. Love the recipe? Leave us stars and a comment below!