I’ve totally been having a love affair with cauliflower rice on this diet…it is so much more delicious than I ever would have imagined. But! I never really thought it would be an adequate replacement for rice in things like stews. I imagined it would be too soggy, and just make the stew a sad and soggy mess. I was wrong!! Completely wrong, to be honest. It totally worked, and make this stew into a meal. I will never again be afraid to sub it for rice in any number of meals. (Think: stuffed squashes, yum). Anyhoo, here’s how I made this:
- 1 lb. pork collar
- 1 yellow onion, chopped
- 2 daikon radish, chopped
- 2 bell peppers, seeded and chopped
- 2 stalks of celery, chopped
- 1 head cauliflower, riced
- 1 quart pork stock
- 2 tablespoons ghee
- salt and pepper to taste
- Preheat oven to 350 F.
- In a skillet over medium high heat, sear pork collar on both sides.
- Transfer pork collar to preheated oven and cook through until internal temperature is 180 F, about 1 hour – 1 1/2 hours. Transfer the collar to a cutting board and allow to sit for no less than 1/2 hour.
- Meanwhile, add the ghee to a large, heavy pot. Once it’s melted, add onions, radish, peppers, and celery and sauté until onions are soft, about 5 minutes. Add the pork stock, a quart of water, a sprinkle of salt and the cauliflower rice. Bring to a boil, then reduce heat to low, cover, and simmer over low heat for 1/2 hour.
- Slice the pork in thin, bite sized pieces. Add to the stew and simmer another 5 minutes. Salt and pepper to taste. Serve immediately. Or serve the next day: it tastes even better after the flavors have had a chance to get to know each other a little bit.