Hearty Pork Belly and Yuca Stew
A comforting and robust Caribbean stew featuring tender pork belly, starchy yuca, and a flavorful broth infused with aromatic spices and vegetables. Perfect for a satisfying dinner.
Ingredients
- •2 lbs pork belly, cut into 1-inch cubes
- •1 tbsp olive oil
- •1 large onion, chopped
- •4 cloves garlic, minced
- •1 red bell pepper, chopped
- •1 green bell pepper, chopped
- •1 (14.5 oz) can diced tomatoes, undrained
- •4 cups chicken broth
- •2 lbs yuca (cassava), peeled and cut into 1-inch chunks
- •1 tsp dried oregano
- •1/2 tsp ground cumin
- •1/4 tsp cayenne pepper (optional, for a kick)
- •Salt and black pepper to taste
- •1/4 cup fresh cilantro, chopped, for garnish
Dietary Info
Instructions
- 1
Pat the pork belly cubes dry with paper towels. Season generously with salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork belly and cook until browned and crispy on all sides, about 8-10 minutes. Remove the pork belly with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 3
Reduce the heat to medium. Add the chopped onion, garlic, red bell pepper, and green bell pepper to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
- 4
Stir in the diced tomatoes (with their juice), chicken broth, oregano, cumin, and cayenne pepper (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- 5
Return the browned pork belly to the pot. Add the yuca chunks. Bring the stew back to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the yuca is tender and the pork belly is very tender. Season with additional salt and pepper to taste.
- 6
Ladle the Hearty Pork Belly and Yuca Stew into bowls. Garnish with fresh chopped cilantro before serving.
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