I love all types of cuisine. International recipes always catch my attention, be it Indian, Greek, Italian or Mexican. As for American fare, I’m a fan of Southern classics, California cuisine, Southwestern, Tex-Mex…. all of these are in regular rotation in my house. But Cajun? That is not something we’re really familiar with around here. We’ve been to New Orleans and ate well…. very, very well… but I’ve never prepared anything I would consider Cajun or Creole. Until recently….
Pork Grillades from Cook’s Country immediately caught my interest…. pork…slow-cooker….bacon…..spice…. sign me up! I’ve got to admit, that while I thought this was going to be good, I was really not expecting to be totally blown away by this dish, but dang, I was! It’s deep, it’s dark, it’s spicy (but not crazy hot – just really nice background heat) and the pork is so succulently tender. It’s seriously ridiculously good. Make this recipe, put on some Zydeco music and “Laissez Les Bon Temps Rouler”!
Pork Grillades
Serves 6 to 8
Ingredients:
1/2 cup vegetable oil
1/2 cup all purpose flour
1 onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
1 celery rib, chopped
2 slices bacon, chopped
2 garlic cloves, minced
2 Tbsp Louisiana seasoning (such as Tony Chachere’s Original Creole Seasoning)
1 (3 lb) boneless pork butt roast, trimmed and cut into 1-1/2 inch pieces
1-3/4 tsp table salt
1 tsp pepper
1 (14.5 oz) can diced tomatoes, drained
1/2 cup water
1 Tbsp Worcestershire sauce
1 tsp Tabasco sauce, plus extra for serving
4 cups cooked white rice
3 scallions, sliced thin
Procedure:
- Heat oil in large saucepan over medium-high heat until just smoking. Carefully stir in flour and cook, stirring constantly, until roux is color of milk chocolate, about 5 minutes. Add onion, bell pepper, celery, bacon, and garlic and cook, stirring frequently, until vegetables are softened, about 5 minutes.
- Stir in Louisiana seasoning and cook until fragrant, about 1-1/2 minutes. Transfer roux mixture to slow cooker.
- Sprinkle pork with salt and pepper. Add pork, tomatoes, water, and Worcestershire to roux mixture in slow cooker and stir to combine. Cook until fork slips easily into and out of pork, 5 to 6 hours on high or 7 to 8 hours on low.
- Skim excess fat from surface of grillades. Stir in Tabasco sauce and season with salt and pepper to taste. Serve over rice, sprinkled with scallions, passing extra Tabasco sauce separately.
Donna's Quick Qi 