Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown 1.2 kilograms of cubed pork shoulder in batches until deeply golden on all sides, transferring the seared meat to a separate plate.

2. 2

   Reduce the heat to medium and add 2 finely chopped yellow onions, cooking for 5 minutes until softened, then add 4 minced garlic cloves, 3 diced medium carrots, and 300 grams of diced celery root, sautéing for another 7 minutes until vegetables begin to soften.

3. 3

   Stir in 1 teaspoon of smoked paprika, 1 teaspoon of dried marjoram, 1 bay leaf, and 2 bruised and roughly chopped fresh lemongrass stalks, cooking for 1 minute until fragrant, then deglaze the pot with a splash of the chicken broth.

4. 4

   Return the seared pork to the pot and pour in 1 liter of chicken broth, ensuring the meat is mostly submerged, then bring the mixture to a gentle simmer, cover, and cook for 90 minutes.

5. 5

   Add 4 cubed medium potatoes to the pot, gently stir them in, and continue to simmer covered for an additional 30 minutes, or until the pork is fork-tender and the potatoes are cooked through.

6. 6

   Whisk 2 tablespoons of all-purpose flour with a small amount of cold water to create a slurry and stir it into the stew if a thicker consistency is desired, then season the stew with 1 teaspoon of salt and 0.5 teaspoon of black pepper to taste, finally garnishing with 0.25 cup of fresh chopped parsley before serving.