Gluten-Free Pork Menudo with Quinoa

Ingredients

• about 680 g Pork Shoulder
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Green Bell Pepper
• 1 cup Tomato Sauce
• 2 tbsp Tomato Paste
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Fish Sauce
• 1 tsp Smoked Paprika
• 1 tbsp Tapioca Starch
• 2 cups Quinoa

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Carefully cut the about 680 g Pork Shoulder into 2.54 cm cubes. Peel and cut the 2 medium Potatoes into 2.54 cm cubes. Peel and cut the 2 medium Carrots into 1.27 cm thick rounds. Cut the 1 medium Green Bell Pepper into 2.54 cm pieces. Peel and finely chop the 1 medium Onion. Peel and mince the 3 cloves Garlic.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the about 680 g cubed Pork Shoulder and cook for 5-7 minutes, turning occasionally, until all sides are visibly browned. Remove the browned pork from the pot and set it aside on a clean plate.
3. 3Reduce the heat to medium (176.7°C / 175°C). Add the 1 medium chopped Onion to the same pot and cook for 5 minutes, stirring occasionally, until it has softened. Stir in the 3 cloves minced Garlic and cook for 1 minute more until fragrant, then add the 2 tbsp Tomato Paste and cook for another 1 minute, stirring constantly.
4. 4Pour in the 1 cup Tomato Sauce, 1 tbsp Fish Sauce, and 1 tsp Smoked Paprika. Return the browned about 680 g Pork Shoulder to the pot, stir everything together well, and bring the liquid to a gentle simmer.
5. 5Add the 2 medium cubed Potatoes, 2 medium carrot rounds, and 1 medium green bell pepper pieces to the pot. Stir to combine, then reduce the heat to low (148.9°C / 150°C), cover the pot with a lid, and let the stew simmer gently for 40-45 minutes, or until the pork, potatoes, and carrots are easily pierced with a fork.
6. 6In a small bowl, whisk together the 1 tbsp Tapioca Starch with 2 tablespoons of water until the mixture is smooth and lump-free. Pour this tapioca starch mixture into the simmering stew and stir it in thoroughly. Continue to simmer the stew, uncovered, for 5 minutes, allowing the sauce to visibly thicken.
7. 7To cook the 2 cups Quinoa, rinse it thoroughly under cold running water in a fine-mesh sieve. Combine the rinsed 2 cups Quinoa with 4 cups of water in a medium saucepan, bring it to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes, until all the water is absorbed. Remove the saucepan from the heat and let it rest, covered, for 5 minutes, then fluff the quinoa with a fork.
8. 8Serve the hot pork menudo stew immediately, spooned generously over the fluffy cooked quinoa.

Substitutions

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