There are dishes that not only nourish the body, but also the memory. Quimbombó con carne de cerdo, a traditional Cuban pork and okra stew, is one of those flavors that takes me straight back to my childhood, when the aroma of sofrito filled the entire house and there was always white rice ready to serve alongside it.
Quimbombó (Spanish for okra) with pork is a traditional Cuban okra stew with deep Afro-Cuban roots. This Cuban okra recipe, also known as a classic quimbombó recipe, combines tender pieces of pork with fresh okra (or you can use frozen okra if fresh is not available), along with a sofrito made from tomato purée, garlic, onion, and pepper, simple ingredients that create incredible flavor.
This pork okra stew also includes semi-ripe plantain that is cooked beforehand and shaped into small balls, which are added once the stew is finished. The result is a comforting, flavorful Cuban pork and okra dish that can be enjoyed on its own or served with white rice.
Benefits of Okra
Okra is not only delicious when cooked in a rich stew, but it is also packed with nutritional benefits. Rich in fiber, vitamins C and K, and antioxidants, okra supports digestion, gut health, and may help regulate blood sugar levels. Thanks to its high fiber content, okra is especially known for its digestive benefits and its potential role in supporting heart health.
How to remove the Slime from Okra?
If you hesitate to cook okra because of its characteristic slimy texture (and I know some people don’t like it), these tips will help you reduce the slime. It’s not difficult, and here I’ll show you different ways to do it.
One method (and the one we’ll be using) is to place the okra, after cutting it into small pieces, in a bowl of cold water along with the juice of half a lime and leave it for several minutes until it’s time to cook it (you can add ice to make the water even colder). This will not remove the slime completely, but it can help reduce it. This works best if you’re using fresh okra.
If you’re using frozen okra, once it’s thawed and ready to cook or add to the stew, squeeze in the juice of half a lime or add two tablespoons of vinegar along with the other ingredients, some of which are naturally acidic. The acidity will help reduce the okra’s slime.
Another way to reduce the slime is to sauté the okra in a pan for several minutes and then drizzle it with the juice of half a lime..
Ingredients for the Cuban Pork and Okra Stew
- 2 lb pork, cut into small pieces
- 1 lb okra
- 4 cups chicken broth
- 3 garlic cloves, crushed
- 1 onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- Juice of half a lime
- 1 cup tomato purée
- 1/2 cup dry cooking wine
- 1 teaspoon cumin
- 1 semi-green plantain
- Salt and pepper to taste
To Help Reduce the Okra’s Slime
- Juice of half a lime
- Cold water
This helps reduce the okra’s sliminess, but what really cuts it is the acidity of the stew as it cooks.
This traditional Cuban recipe also includes plantain, which is cooked beforehand and added at the end of the stew. However, if you prefer not to include it, you can skip this step and still have a very delicious dish.
How to Make Cuban Pork and Okra Stew
1- If using fresh okra, wash it and cut it into pieces about half an inch thick. Place it in a bowl with cold water (add ice to make the water even colder) and the juice of half a lime. Let it sit for several minutes while you prepare the other ingredients. This will help reduce the slime. If you are using frozen okra, simply place it in a colander and let it thaw completely.
2- Cut the plantain into pieces, and cook them in a saucepan with water for about 15 minutes.
3- In another pot, heat oil over medium-high heat and add the pork pieces. Cook until browned on all sides.
4- Add the garlic, onion, and bell peppers. Season with salt and pepper to taste and sauté for a few minutes.
5- Stir in the chicken broth, dry wine, tomato purée, the juice of half a lime, and the cumin. Mix well. Discard the soaking water from the okra and add the okra to the pot. Avoid stirring too much to prevent releasing more slime. Cook over medium-high heat. Once it begins to boil, cover the pot and reduce the heat. Let it simmer for about 40 minutes.
6- Meanwhile, remove the plantains from the water. Once cooled, peel them and mash them with a fork until you get a smooth plantain mash. Scoop small portions with a spoon and form small balls using your hands.
7- Once the stew is ready, check that the okra is fully cooked and adjust the salt and pepper if needed. Add the plantain balls, cover them with the broth, and let them cook for 1 more minute (do not cook them for too long, or they may fall apart). Remove from heat, garnish with fresh parsley, and enjoy!
Cuban Pork and Okra Stew
Ingredients
- 2 lb pork cut into small pieces
- 1 lb okra
- 4 cups chicken broth
- 3 garlic cloves crushed
- 1 onion diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- Juice of half a lime
- 1 cup tomato purée
- 1/2 cup dry cooking wine
- 1 teaspoon cumin
- 1 semi-green plantain
- Salt and pepper to taste
To Help Reduce the Okra’s Slime
- Juice of half a lime
- Cold water
Instructions
- If using fresh okra, wash and slice it into 1/2 inch pieces. Soak in cold water with ice and the juice of half a lime for several minutes to help reduce the slime. Skip this step if using frozen okra and simply thaw it completely in a colander.
- Cut the plantain into pieces and boil in water for about 15 minutes. Set aside.
- Heat oil in a large pot over medium-high heat. Add the pork and cook until browned on all sides.
- Add the garlic, onion, and bell peppers. Season with salt and pepper and sauté for a few minutes.
- Stir in the chicken broth, dry wine, tomato purée, remaining lime juice, and cumin. Discard the soaking water from the okra and add it to the pot. Avoid stirring too much. Bring to a boil, then cover, reduce the heat and simmer for about 40 minutes.
- Peel the cooked plantain, mash until smooth, and form small balls with your hands.
- Once the stew is ready, adjust the seasoning with salt and make sure the okra is tender. Add the plantain balls and cook for 1 minute (do not overcook or they may fall apart). Remove from heat, garnish with parsley, and enjoy!
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