This recipe was created for the sole purpose of infusing some of our favorite spices into a two-part dish. And BOOM! Mission accomplished, and then some. The flavor profile in this Stewed Spiced Pork and Cinnamon Rice recipe is a bit unexpected but is out of this world delicious!

What makes this Stewed Spiced Pork dish so special?

The spices play an enormous role, both in the pork and the rice. For the pork, one of our favorite spices (and most underused in our opinion) gets to have a starring role: coriander seed. Coriander seed is a wonderful spice that, although it is the seed of the cilantro plant, it tastes nothing like cilantro. The mildly spicy, tangy, citrusy flavor works perfectly with its co-star, allspice. These are the keys to this recipe, giving the pork a slight spice and perfume-y aroma. The small amount of cayenne pepper just adds the slightest low-grade spiciness to the finished product.

We chose sweet potatoes and chickpeas (garbanzo beans) to round out the texture and add some compliment to the pork. The sweet potatoes soak up the spices and cook to a melt in your mouth consistency, and the garbanzo beans add a nice addition in overall texture.

Soup, stew, or what?

This dish isn’t a soup, nor is it really a stew, but it shouldn’t be dry, either. Using enough stock is important, as well as the cooking time. The reason is because pork loin/tenderloin just doesn’t have much fat in it and will dry out if overcooked. You’re looking to produce just enough sauce/gravy to make the final dish nice and juicy, and there should be some extra left in the pan when you’re finished as well. Angela likes a lot of sauce on her plate generally, so having extra is never a problem with this dish, especially with the rice.

Savory Cinnamon Rice????

Finally, there is an aromatic and flavorful rice that is absolutely stunning with the pork as well as on its own! A small amount of cinnamon is all that is required to boost the aroma of the rice. Although cinnamon is often found in sweet recipes, this is a savory rice and the flavor combo is absolutely amazing with the Stewed Spiced Pork! The subtle combination of spice and inherent flavor of jasmine rice makes this a recipe you’ll make again for sure!

Enjoy!

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Stewed Spiced Pork with Cinnamon Rice

Course: DinnerCuisine: Caribbean-InspiredDifficulty: Easy

Servings

servings

Prep time

hour

Cooking time

minutes

Total time

hour

minutes

Ingredients

For the Pork
2 lbs. 2 pork loin or tenderloin – cut into large chunks or dice
6 tablespoon 6 olive oil, divided
1 tablespoon 1 + 2 teaspoon kosher salt, divided
2 teaspoon 2 black pepper
1 teaspoon 1 garlic powder
¼ teaspoon cayenne pepper
1 tablespoon 1 ground allspice
1 tablespoon 1 ground coriander
¼ cup white wine
1 medium 1 onion, medium diced
1 small 1 yellow or red bell pepper, medium diced
2 medium 2 sweet potatoes (14-15oz), peeled and diced – ¾”
15 oz 15 chicken stock
15 oz 15 beef stock
1 can 1 (19 oz) chickpeas, drained
For the Rice
2 tablespoon 2 olive oil
1 medium 1 shallot, finely diced
2 2 cinnamon sticks (about 3” each)
3 3 garlic cloves, minced
24 oz 24 chicken stock
2 2 bay leaves
2 teaspoon 2 kosher salt
2 teaspoon 2 honey
1 teaspoon 1 black pepper
2 cups 2 jasmine rice
For Garnish
Finely chopped parsley

Directions

Prepare the Pork
Marinate the pork in 3 tablespoon oil, 1 tablespoon kosher salt, black pepper, garlic powder, cayenne, allspice, and coriander for 1 hour (or more) in the refrigerator.
When done marinating, preheat the oven to 375°F. Add the other 3 tablespoon oil to a large pan and sear the pork (in batches if necessary) to just brown them. Remove pork from the pan and set aside in a Dutch oven, or large oven safe pot.
To the pan that you seared the pork in, add the wine, onion, pepper, and sweet potatoes and cook until the wine is gone, about 3-4 minutes. Transfer these to the Dutch oven with the pork, and add the stock, 2 teaspoon of kosher salt, and the chickpeas. Bring just barely to a boil, cover, and put in the oven for 20 minutes. Remove the lid and continue to cook for 20 more minutes. Check the pork for doneness and add salt to taste if needed. Then serve alongside the rice and garnish with parsley.
Cook the Rice
While the pork is in the oven, begin the rice. Heat the oil in saucepan. Sauté shallot with cinnamon sticks for just a minute to soften the shallot. Add garlic for 20 seconds, then add the stock. Stir then add everything but the rice. Cover and bring to a boil. Add rice, return to boil, reduce to simmer for 15 minutes or until rice is tender and liquid has absorbed.

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