Tender pork loin seasoned with spicy blackened seasoning seared and simmered with okra, tomatoes, potatoes, peppers and onions in a dark roux.
WHAT’S GOING ON HERE:
Pork loin Pork loin is a bigger version of pork tenderloin. Its super tender and makes for a great stewed pork cut.
Blackening Seasoning: Blackening adds heat and color to the dish. The blackening seasoning is a mixture of peppers, herbs ans spices. I keep my version salt free then add the salt directly to the meat.
Okra: Okra is a great thickener in stew. Added at the end it gives the stew a little extra texture. Okra is great to keep frozen. You can prep and clean fresh okra for later use or you can pop in a pack from the freezer section.
Vegetables; Onions, peppers, and garlic are my go to for building deep flavor.
TIPS & TRICKS FOR THE BEST BLACKENED PORK AND OKRA STEW
marinating: let the pork sit in the salt free dry rub for two hours prior to cooking. that way you get a nice sear on the pork and the spices have time to penetrate the meat. salt the pork only right before searing.
the roux: once you cook the vegetables add the flour directly into the pot. move the flour around the pot so that is has time to cook and develop that nutty flour flavor.
okra: okra can be used fresh or frozen. for this recipe i use frozen since that what i had on hand. if you are using fresh okra give the fresh okra a few extra minutes of cooking time. okra also acts as a great thickener once it has time to sit.
SIMILAR INGREDIENTS TO:
- DEEP FRIED RIBS
- COFFEE BRAISED RIBS W/ PEPPERCORN GRITS
- RED PEPPER AND PARMESAN CRUSTED PORK MEDALLLIONS
ENJOY THIS RECIPE WITH: