Creole Pork Sauce Piquante

Creole Pork Sauce Piquante ingredients

• 1.5 lbs, cut into 1-inch cub boneless pork shoulder
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp Creole seasoning
• 2 tbsp vegetable oil
• 1 medium, chopped yellow onion
• 2 chopped celery stalks
• 1 chopped green bell pepper
• 4 cloves, minced garlic
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 14.5 oz can, undrained diced tomatoes
• 3 cups chicken or beef stock
• 2 bay leaves
• 1 tbsp, or to taste hot sauce
• 0.25 cup, chopped fresh parsley
• 4 servings cooked white rice

How to make Creole Pork Sauce Piquante

1. Pat the 1.5 lbs pork shoulder cubes dry with paper towels. Season them evenly with 1 teaspoon kosher salt, 0.5 teaspoon black pepper, and 1 tablespoon Creole seasoning.
2. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned pork in a single layer, working in batches if necessary, and brown deeply on all sides, about 6-8 minutes per batch. Remove the browned pork and set aside.
3. Reduce the heat to medium. Add 1 chopped yellow onion, 2 chopped celery stalks, and 1 chopped green bell pepper (the 'holy trinity') to the pot. Sauté, stirring frequently, until the vegetables are softened, about 7-9 minutes, scraping up any browned bits from the bottom.
4. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir constantly for 2-3 minutes to create a light roux, ensuring it doesn't burn.
5. Add 2 tablespoons tomato paste and cook for another 2 minutes, stirring, until it darkens slightly. Pour in 1 can undrained diced tomatoes, 3 cups chicken or beef stock, 2 bay leaves, and 1 tablespoon hot sauce. Stir well to combine, scraping up any fond.
6. Return the browned pork to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the pork is very tender and easily falls apart with a fork.
7. Stir the sauce occasionally during simmering to prevent sticking. Once the pork is tender, remove the bay leaves. Taste the sauce and adjust seasoning with additional salt, pepper, or hot sauce if desired.
8. Serve the hot Creole Pork Sauce Piquante over individual servings of fluffy white rice. Garnish with 0.25 cup chopped fresh parsley before serving.

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