Caribbean Pork Stew with Potatoes

Caribbean Pork Stew with... Potatoes

• • 2-4 tablespoons olive oil

  • 2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes

  • 3 tablespoons all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 sweet yellow onion, chopped

  • 4 cloves garlic, minced

  • 1 teaspoon red pepper flakes

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1 bay leaf

  • 1/2 cup white wine

  • 1 1/2 cups orange juice

  • 2 tablespoons dark brown sugar

  • 2-3 medium potatoes, any kind

In a heavy-bottomed Dutch oven, heat the oil over medium heat until it shimmers. Meanwhile, toss the pork with the flour, salt and pepper. Working in batches, brown the meat in the oil, about 5 minutes per batch, adding more oil as needed. Remove meat from the pot and set aside.

Add the onion to the pot and saute until soft, about 3 minutes. Add the garlic, red pepper flakes, ginger, cinnamon and bay leaf and cook for 1 more minute. Add the wine to deglaze the pot and scrape up any browned bits from the bottom. Stir in the orange juice and brown sugar.

Return the pork to the pot and cover with the lid. Bring to a boil, then reduce to low and simmer for 2-2 1/2 hours until the pork isvery tender. Occasionally skim the fat off the surface of the liquid. Taste and season with more salt and pepper, if needed.

Cut the potatoes (peeled, if desired) into bite-sized pieces and add to the pot. Cover and continue cooking for another 30 minutes, or until the potatoes are tender.

Recipe adapted from Williams-Sonoma.