Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 kilograms of pork shoulder cubes with 1 tablespoon of Cajun seasoning, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat and sear the seasoned pork shoulder in batches until deeply browned on all sides, then remove the pork and set it aside.

3. 3

   Add 0.5 cup of vegetable oil and 0.5 cup of all-purpose flour to the same Dutch oven over medium heat, continuously stirring for 15-20 minutes to create a dark reddish-brown roux.

4. 4

   Stir in 1 large finely diced yellow onion, 1 large finely diced green bell pepper, 2 finely diced celery stalks, 4 cloves of minced garlic, and 50 grams of grated fresh galangal into the roux, cooking for 5-7 minutes until the vegetables have softened.

5. 5

   Pour in 1 liter of chicken stock, scraping the bottom of the pot to loosen any browned bits, then return the seared pork shoulder and 225 grams of sliced andouille sausage to the Dutch oven, adding 1 tablespoon of Cajun seasoning, 1 teaspoon of dried thyme, and 2 bay leaves.

6. 6

   Bring the mixture to a simmer, then reduce the heat to low, cover the Dutch oven, and slow-cook for 3.5 to 4 hours, or until the pork is fork-tender.

7. 7

   Remove the bay leaves, taste, and adjust the seasoning with additional salt and black pepper as needed.

8. 8

   Ladle the Cajun Slow-Cooked Pork and Galangal Étouffée into serving bowls, garnishing each with 2 tablespoons of chopped fresh parsley and 0.25 cup of chopped green onions.