Maple Pork Stew with Infused Hard Boiled Eggs
Maple Pork Stew with Infused Hard Boiled Eggs takes about 45 minutes from beginning to end. This gluten free, dairy free, paleolithic, and primal recipe serves 8 and costs $4.38 per serving. One portion of this dish contains around 65g of protein, 20g of fat, and a total of 535 calories. It can be enjoyed any time, but it is especially good for Winter. If you have eggs, onions, sea salt, and a few other ingredients on hand, you can make it. 14 people have tried and liked this recipe. It is brought to you by The Healthy Foodie. It works well as a pretty expensive main course. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is excellent. Try Instant Pot Hard Boiled Eggs (And Easy Deviled Eggs!), Son-in-Law Eggs: Thai Fried Hard-Boiled Eggs in Tamarind Sauce, and Hard-Boiled Eggs for similar recipes.
Servings: 8
Ingredients:
1 tbsp anchovy paste
¼ tsp cayenne pepper
Coconut milk, lime juice and green onions to garnish
2 tbsp coconut oil
3 cups pure coconut water
8 large eggs
2 tbsp fresh ginger, grated
4 cloves garlic, minced
½ cup pure maple syrup (grade B)
2 medium onions, finely chopped
1 tsp freshly cracked black pepper
2 kg pork loin, trimmed of all visible fat
¼ cup rice vinegar (or white wine or white balsamic)
1 tsp Himalayan or fine sea salt
3 cups water (after 2½ hours in oven)
Equipment:
oven
dutch oven
bowl
paper towels
cheesecloth
frying pan
Cooking instruction summary:
Preheat oven to 325FHeat the coconut oil in a large Dutch Oven set over medium high heat. Add the pieces of meat in a single layer, taking extra care that they do not touch. Sprinkle with salt and pepper and sear the pieces of meat until nice and golden brown on all sides. (you may have to work in several batches)Once all the pieces of meat have been browned, return them to the Dutch Oven, add the onions and garlic and cook until fragrant, about 1 minute.Meanwhile, in a large bowl, add coconut water, maple syrup, rice vinegar, anchovy paste, cayenne pepper and grated ginger and stir to combine.Pour that liquid over the cooked meat and bake in the oven for 2½ hours.After your stew has been in the oven for about 2 hours, steam the eggs in a vegetable steamer set over salted boiling water for about 10-12 minutes (make sure you place the eggs in the basket while the water is still cold to avoid cracking). Once the eggs are cooked, cool them under cold running water until they are cold enough to handle.When the eggs are cold enough, gently crack the eggshells all over by rolling them on a paper towel or using the back of a spoon the tap the shells. The more you crack, the more intricate the design will be. However, make sure to keep the shells intact and not let pieces detach from the egg.Place your cracked eggs in a cheesecloth bag to prevent pieces of eggshells from falling into your stew.Remove stew from the oven, add 2½ cups of water and move the meat around to make room for the eggs. Place the bag containing the eggs at the bottom of the Dutch Oven and put meat back over it. The eggs should be almost completely covered in liquid.Bake for an additional 2 hours.Remove eggs, peel them delicately and return them to the pan.Serve immediately and garnish with coconut milk, a splash of lime juice and a handful of green onions.
Step by step:
1. Preheat oven to 325F
2. Heat the coconut oil in a large Dutch Oven set over medium high heat.
3. Add the pieces of meat in a single layer, taking extra care that they do not touch. Sprinkle with salt and pepper and sear the pieces of meat until nice and golden brown on all sides. (you may have to work in several batches)Once all the pieces of meat have been browned, return them to the Dutch Oven, add the onions and garlic and cook until fragrant, about 1 minute.Meanwhile, in a large bowl, add coconut water, maple syrup, rice vinegar, anchovy paste, cayenne pepper and grated ginger and stir to combine.
4. Pour that liquid over the cooked meat and bake in the oven for 2½ hours.After your stew has been in the oven for about 2 hours, steam the eggs in a vegetable steamer set over salted boiling water for about 10-12 minutes (make sure you place the eggs in the basket while the water is still cold to avoid cracking). Once the eggs are cooked, cool them under cold running water until they are cold enough to handle.When the eggs are cold enough, gently crack the eggshells all over by rolling them on a paper towel or using the back of a spoon the tap the shells. The more you crack, the more intricate the design will be. However, make sure to keep the shells intact and not let pieces detach from the egg.
5. Place your cracked eggs in a cheesecloth bag to prevent pieces of eggshells from falling into your stew.
6. Remove stew from the oven, add 2½ cups of water and move the meat around to make room for the eggs.
7. Place the bag containing the eggs at the bottom of the Dutch Oven and put meat back over it. The eggs should be almost completely covered in liquid.
8. Bake for an additional 2 hours.
9. Remove eggs, peel them delicately and return them to the pan.
10. Serve immediately and garnish with coconut milk, a splash of lime juice and a handful of green onions.
Nutrition Information:
covered percent of daily need
