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Porc Palmiste (Pork with Heart of Palm)

Porc Palmiste (Pork with Heart of Palm) is a traditional Réunionaise (from the Island of Reunion) recipe for a classic stew of pork, onions and garlic in a tomato and ginger base with turmeric that's finished with the addition of heart of palm pieces. The full recipe is presented here and I hope you enjoy this classic Réunionaise version of: Pork with Heart of Palm (Porc Palmiste).

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesPork RecipesVegetable RecipesReunion Recipes



Ingredients:

1kg boneless leg of pork, cut into serving-sized pieces
4 heart or palm pieces (fresh is best, but tinned will do)
4 small onions, peeled and chopped
6 garlic cloves, peeled and crushed
4 tomatoes, finely chopped
2cm piece of ginger, peeled and grated
1 tsp ground turmeric
1 sprig of thyme
salt and freshly-ground black pepper, to taste
oil for frying

Method:

Heat about 4 tbsp oil in a pan. Add the pieces of pork and fry until browned all over. Stir in the onions, garlic and ginger. Season to taste with salt and black pepper then cook for 1 minute.

Add the thyme then stir in the tomatoes and turmeric. Bring to a simmer, cover and cook for 10 minutes. Now add just enough water to cover all the ingredients. Bring back to a simmer, cover the pan and cook gently for about 40 minutes, or until the pork is tender and cooked through.

Add the hearts of palm to the stew just before the end of the cooking time (so that they just have enough time to heat through before serving). Serve hot.