guisada: a latin-thai pork stew

DSC03215I haven’t cooked in six weeks!

But I’ve been indulging my inner gourmande. I have been discovering and savoring new flavors in and around Salaya where I now work. So far, my favorite place is Vietnam Hut; their specialty is pizza on a cracker. The cracker is made of rice that puffs up wonderfully light and crispy in hot oil. The cracker is then overlaid with a rice pancake, thin slivers of meat sausage, herbs, lots of crisp slivers of fried garlic, and sprinkled with vinegar dressing.  That’s the Vietnamese version of pizza. It’s crunchy, salty, tangy, sour– I just love blended cuisines!

Now that I am off for the Songkran or Thai New Year holiday, I intend to cook as much as I can.  This first recipe of my vacation is a guisada. It refers to a Portuguese stew that somehow in its translation to Jamaica the gizzada became a shortbread cup filled with a sweet coconut mixture. It went from a stew to a dessert. But I’m not making either traditional guisada or gizzada here. I found this recipe on Skinnytaste and of course, it went through some necessary transformations, not all of it cultural. Much of the changes were dictated by what was available at Tops Supermarket.

First of all, I couldn’t find beef stew so this became a pork stew. I used Chang beer–so that makes it Thai in my estimation! I also added the Chinese celery (คื่นฉ่าย), a piquant herb that’s used to add flavor to Thai soups and salads. I added sweet soy sauce, which is thicker and sweeter than regular soy sauce, and is available only in Asian grocery stores– in New York, that is. I used it to color the sauce and the meat and to add a little sweetness to balance the salty earthy flavors of the herbs and the seasonings.

Guisada

Prep time: 20 minutes
Cooking time: 30-45 minutes

2 teaspoons olive oil, divided
3 stalks scallion, chopped
2 stalks Chinese celery, stripped of leaves and chopped
4 fat cloves garlic, coarsely chopped
1/3 cup cilantro, coarsely chopped
1 cup grape tomatoes
1 1/2 lb pork tenderloin trimmed of fat and silver and cut into 2 inch chunks
10 oz small potatoes, halved and then quartered
1/3 cup Chang beer
1/3 cup water
1 teaspoon seasoning salt
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
2 tablespoons sweet soy sauce
salt and pepper to taste

In a large Dutch pot, heat a teaspoon oil. Cook the scallions, celery, garlic and cilantro until fragrant, about 2-3 minutes. Add about 1 teaspoon salt and 1/2 teaspoon pepper to the mixture. Add the tomatoes and cook for another minute. In a large skillet, heat the other teaspoon oil and cook the meat until it is seared on all sides, about 1-2 minutes per side.

Add the seared meat to the vegetables in the Dutch pot. Add the potatoes, beer, water, seasoning salt, paprika, cumin, and soy sauce. Mix well. Bring to a gentle boil then reduce the heat to a simmer. Cook on low heat for about 30 minutes to 45 minutes or until the meat and vegetables are tender. Taste and adjust seasonings.

You can also cook this in a crock pot; it will take 6-8 hours to cook though.

Serve the stew hot with hot cooked rice. To reduce calories even further, serve it with riced cauliflower instead of rice, or my favorite, slices of fresh Jamaican hard dough bread to soak up the gravy.

DSC03298

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