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Pork Stew “Ethiopian”

We really like Ethiopian food. In case you’re not familiar with it, Ethiopian has a lot of stews and is eaten with a bread called injera (think of a sourdough pancake). It’s spicy and quite flavorful

Once upon a long time ago, we got an Ethiopian cookbook and made actual Ethiopian food. It turned out really good. The problem is that it took a fair amount of time because you clarify butter and make berbere sauce before you get started on anything else. (This sauce keeps in the fridge, and you use it for all your dishes).

So unless it’s a special occasion, we don’t make Ethiopian food.

However, on a whim this weekend, I bought some injera. We had some pork in the fridge, and were wondering what to make. I figured I could make a reasonable facsimile of an Ethiopian stew.

And I did. 🙂

Pork Stew “Ethiopian”

What you need

(This recipe assumes you’re cooking for two people.)

Two pork chops, cut in 1″ cubes (or so)
2 medium tomatoes, peeled and diced
1/4 cup diced onion
1 clove minced garlic
1 tbsp chopped parsley
1 cup fresh spinach leaves, torn
1 tbsp cardamon
1/2 tsp tumeric
1/2 jalapeno (or 1 serrano)
1 tsp salt
A few grinds of red pepper and black pepper
2 tbsp sour cream
1 tsp butter

What to do with it

Sear the pork in a pot. Once it gets brown, throw in about 1 cup water and all the rest of the ingredients except the sour cream.

Cook on high until it boils, then reduce to medium. You want to cook away a lot of the liquid.

Put the sour cream in a small bowl and add an equal amount of water. Stir this until you have a liquid with no lumps. Then add to your pot.

If you get tired of waiting for the liquid to reduce and the stew to thicken, you can use about a tablespoon of flour, mixed with water until it makes a thin paste, then add that. (You don’t want to add just flour, or you’ll get dumplings).

Serve with injera if you can get it (probably have to go to an Ethiopian grocery) or you can use sourdough bread. The latter isn’t as fun, because you don’t get to eat with your fingers.

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