Maple Pork Stew with Infused Hard Boiled Eggs
I want to eat nothing but this for the rest of my life.
It’s just soooo amazing!
The inspiration for this stew came to me from a magazine that my daughter subscribes to: Ricardo
The original, a Caramel Pork Stew, was made with pork shoulder but I decided to go with a bit of a leaner cut: the loin. As well, the recipe called for regular brown sugar which was turned into some sort of a caramel.
It was a no-brainer to me that I was going to replace that refined sugar with my ultimate preferred sweetener of all, the one I like to refer to as liquid gold: Pure Canadian Maple Syrup. I went with the dark amber variety, too! Not only is it my favorite but it also happens to be tastiest.
Also, I decided to be fancy schmancy and make beautiful infused eggs instead of just plain adding hard boiled eggs at the very end, like the original recipe suggested.
Hey, it might be a little bit more trouble, but you have to admit that it does add some of that WOW factor.
I’ve always been extremely fascinated with infused eggs and find them really pretty, so I thought they would be a gorgeous (and tasty) addition to this already delicious stew.
Of course, infusing the eggs is entirely optional and you could very well do exactly like the original recipe said: add the hard boiled eggs only at the very end.
Or you could even skip them altogether if you don’t care for them. You’re not gonna hurt my feelings! 😉
As much as I may have drooled over the picture in the magazine, I never imagined one minute that the stew was actually going to taste THIS good.
Seriously, I made this whole entire recipe, the one that’s posted below, and ate it ALL to myself.
ALL, I SAID! I didn’t share, not even ONE serving.
All week, I looked forward to getting out of bed and be done with my workout so I could finally do breakfast. You guessed it, breakfast was comprised of this delicious stew, which I mostly ate with a side of baked sweet potatoes and sauteed collard greens.
It was such a sad day when I ate the last of it.
Now I can’t wait to make it again.
Oh! I almost forgot!
Just wait ’til you see the crazy-drop-dead-by-food-orgasm breakfast that I whipped up one good Saturday morning using some of the leftovers…
Picture this: a luscious pile of steaming hot Apple Coconut Pancakes layered with Crispy Pulled Pork and Caramelized Apples, covered with thick, sticky and sweet Dark Maple Syrup…
OH MY GOD! I nearly died!
And yes, I will be sharing the recipe.
But you need to make the stew first, so go ahead and get busy doing that!
I don’t think there’s much else that I need to say in order to convince you that this is one tasty dish.
Just one final word of advice, maybe: DO hit it with that splash of lime juice just before you dig in.
That little hint of sourness coupled with the sweetness of the cooking juice and meat is just plain crazy-wow-manic-good in your mouth.
Now go make this.
(Oh, but before you go, have you entered my giveaway yet? If not, I think you should totally take a minute or two to do that! We’re talking $100 gift card to shop for fitness gear at Albion Fit. Don’t miss out!!!)
Cut the pork into cubes and brown on all sides
Crack the eggshells to let the cooking juices seep in.
The more you crack, the more intricate the design will be
Place your cracked eggs in a cheesecloth bag to prevent pieces of eggshells from falling into your stew
Shell the eggs and add them to the stew. Don’t tell me this isn’t super pretty!
Hit with a splash of lime juice, a few teaspoons of coconut milk and a handful of green onions before serving
The pork meat is so tender, it just falls apart
Care for a plate?
Sorry, you’re gonna have to make your own ‘cuz I’m not sharing!
I’m telling you… I want to eat nothing but this for the rest of my life!