Prep
15-30 mins
Cook
20 MIN
Ingredients
1
Bottle 400ml F. Whitlock & Sons Texan BBQ marinade
500 g
Pork fillet or belly
1 litre
Of chicken or vegetable stock (low salt)
1/2 cup
Flour
50 g
Butter
1 cup
Diced brown onion (thickens it)
1 cup
Chopped and deseeded green capsicum
1 cup
Diced carrot
1 cup
Chopped celery
60 g
Finely chopped jalapeno (complementary flavour / flavour carrier)
2 tbsp
Minced garlic
2
Cans diced tomatoes
2
Bay leaves
-
Salt and pepper
120 g
Cooked brown rice
-
Fresh coriander for garnish (optional)
Instructions
Step 1
Place bottle of the marinade in a large pot with pork and stock. Mix and on the stovetop simmer for 30 mins. Take off heat Keeping the sauce/ stock in the pot take out the pork and shred with a fork, once shredded place pork back into the liquid and set aside.
Step 2
To make a roux, stir flour and butter in a casserole pot over medium to medium-low heat. Once combined, it is easier to use a wooden spoon to stir. Stir continuously for at least 3 to 6 minutes, until mixture turns a dark caramel colour. Add ½ cup of water and stir till combined.
Step 3
Add onions, capsicum, carrot, celery, jalapeno, and garlic. Cook, frequently stirring, until vegetables are tender, about 5 minutes. Add tomatoes, bay leaves and smoked paprika and stir.
Step 4
Now slowly pour in pork and liquid into the vegetable pot. Bring to a boil. Reduce heat and simmer 15 minutes. And discard bay leaves—season to your liking.
Step 5
Serve Pork Gumbo with cooked brown rice and (optional Garnish with coriander)