Cuban
Quimbombó con Carne
A home-style Cuban okra stew with tender pork, sofrito, vino seco, and little green plantain dumplings. The okra thickens the sauce gently while citrus keeps the flavor bright.
Ingredients
- Boneless pork shoulder, cut into 1-inch pieces300 g
- Fresh okra, trimmed and sliced into 1/2-inch rounds300 g
- Green plantain, peeled1 small
- Sour orange juice, or 1 tbsp orange juice plus 1 tbsp lime juice2 tbsp
- Lime juice or lemon juice, for the okra1 tbsp
- Olive oil or lard2 tbsp
- Yellow onion, finely chopped1/2 cup
- Green bell pepper, finely chopped1/4 cup
- Ají cachucha or small sweet pepper, finely chopped1
- Garlic cloves, minced3
- Tomato sauce1/2 cup
- Cuban dry cooking wine, vino seco1/4 cup
- Ground cumin1/2 tsp
- Dried oregano1/2 tsp
- Bay leaf1
- Water or light pork stock1 cup
- Salt1 tsp, divided
- Black pepper1/4 tsp
Method
- Season the pork with the sour orange juice, 1/2 teaspoon salt, black pepper, cumin, oregano, and half of the minced garlic; let it stand while you prepare the vegetables.
- Toss the sliced okra with the lime or lemon juice and set it aside for 10 minutes.
- Grate the green plantain on the fine side of a grater, mix it with a pinch of salt, and form small dumplings about the size of large marbles.
- Heat the oil or lard in a small caldero or heavy pot over medium-high heat.
- Add the pork and brown it well on all sides, then transfer it to a plate.
- Lower the heat to medium and add the onion, green bell pepper, ají cachucha, and remaining garlic to the same pot.
- Cook the sofrito, stirring often, until softened and fragrant, about 5 minutes.
- Stir in the tomato sauce and cook for 2 minutes until it darkens slightly.
- Pour in the vino seco and scrape up the browned bits from the bottom of the pot.
- Return the pork to the pot, add the bay leaf and water or stock, cover, and simmer gently for 30 minutes.
- Add the okra and the remaining 1/2 teaspoon salt, stir carefully, cover, and simmer for 10 minutes.
- Nestle the plantain dumplings into the stew, cover again, and cook for 12 to 15 minutes until the dumplings are firm and the pork is tender.
- Uncover and simmer for a few minutes if the sauce needs thickening, then remove the bay leaf and adjust salt before serving.
Common questions
Can I substitute the sour orange juice in Quimbombó con Carne if I can’t find it?
Yes. Use 1 tablespoon orange juice plus 1 tablespoon lime juice for a close match. If needed, a mix of orange and lemon works too, but keep the acidity moderate so the pork stays balanced, not sharp.
How long does this dish take, and when should I start the okra and plantain?
Plan on about 1 hour total. Start by marinating the pork while you prep vegetables. Let the okra sit with citrus for 10 minutes, then grate and shape the plantain dumplings right before cooking so they don’t darken.
What are the most common mistakes when making this dish?
The biggest mistakes are overcrowding the pork so it steams instead of browns, skipping the okra’s citrus rest, and overcooking the plantain dumplings until they break apart. Also, don’t rush the sofrito; it should soften and become fragrant.
How do I store leftovers, and does the okra get slimy after refrigeration?
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of water if needed. The okra may soften more, but proper citrus treatment and gentle cooking help keep it from becoming overly slimy.
What should I serve with Quimbombó con Carne?
It’s best with white rice, which soaks up the sauce. Fried ripe plantains, a simple salad, or black beans also work well. Serve hot, with extra lime wedges if you want a brighter finish at the table.