December 23, 2009
Papaya Pork Stew
Serves four or six.
1 pound lean pork
1 large onion
2 cups red papaya, about 8 ounces
2 cloves of garlic
A small piece of ginger root
1 lime or lemon
Lime or lemon zest (optional)
Salt and black pepper
2 teaspoonfuls of sugar or 2 packets of Splenda
2 cups of water
Peel and seed the papaya. Dice and put in blender.
Peel and mince the garlic cloves and put in blender.
Peel and mince the ginger root and put in blender.
Juice the lime or lemon and add the juice to blender.
Add salt, pepper, sugar or Splenda and water to blender
If you like your food spicy, use more ginger and more pepper.
Blend at slow to medium speed until smooth. Should make three or three and a half cups.
Cut up the pork into small cubes. Set aside.
Peel and dice the onion. Set aside.
Use an 8 or 10 inch stew pan with a tight fitting lid. Make sure the pan is large enough to hold all the ingredients. Turn the heat to medium. Add a splash of olive oil. When hot, add the onions and saute lightly. Add the pork and brown lightly. Add the blended papaya and bring to a boil. Stir occasionally.
Once the stew is boiling, reduce the heat to a simmer and cover with the lid. Simmer for about two hours. Check every once in a while to make sure the stew does not dry out. When finished it should still have a lot of liquid covering the pork.
Correct the seasoning. You might want to add a little more lemon juice or sugar, depending on your taste.
Serve with fresh noodles.
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