{"id":2499,"date":"2019-04-26T08:10:26","date_gmt":"2019-04-26T13:10:26","guid":{"rendered":"http:\/\/tchakayiti.com\/home\/?p=2499"},"modified":"2022-10-13T14:35:07","modified_gmt":"2022-10-13T18:35:07","slug":"pork-and-shrimp-paella","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/","title":{"rendered":"Haitian-style salt-cured pork and shrimp paella with djondjon"},"content":{"rendered":"
On the menu today, my Haitian-style salt-cured pork and shrimp paella.<\/h5>\n

Did that flavor combination just make you grimace? If it did, do tell me. Don\u2019t be shy. I won\u2019t hold it against you. If anything, I will tell you that I totally relate. \u00a0Believe it or not, I understand your apprehensions. I even share them. I had the same ones as I set out to prepare my salt-cured pork and shrimp paella.<\/p>\n

Truth be told, I wasn\u2019t convinced that those flavors would work well together.<\/h5>\n

But I still wanted to mix them. Salt-cured meat is a Haitian staple. Through the years, I developed a taste for it as you can probably tell from my Tchaka<\/a> and salt-cured meat<\/a> articles. As for the shrimp, I think it speaks for itself. Not only does the shell make for a delicious broth, but the crustacean itself is also bold in flavors. Add some djondjon to the mix, and you should be on your way to a delightful dish. My meat and shrimp had to work well together. At least that\u2019s what I told myself as I embarked on that adventure.<\/p>\n

As I was standing in front of that paella pan, with my mother looking over my shoulders, I couldn\u2019t help but wish that I could be cooking in a secret kitchen by myself. I wanted to make a single batch just to test out the flavors. A batch only I would be tasting to make sure it wasn\u2019t a complete fail. Yet, I had promised my family a paella for dinner. I couldn\u2019t back down. I had to serve it at all costs.<\/p>\n

\"This<\/p>\n

Today, as I share my fears about that dish with you, I can\u2019t help but smile. I\u2019m even laughing at myself right now. I\u2019m not even sure what I was so worried about. After all, surf and turf truly is a thing. All right, I know, it is typically a combination of steak and seafood. But still. Why wouldn\u2019t it work with a different type of meat? Plus, my paella was not a completely new idea.<\/p>\n

A pork and shrimp paella is a dish people prepare.<\/h5>\n

Do a quick online search and you will see. You will realize that my flavor combinations were not so crazy. Perhaps the salt-cured meat and djondjon were new. But still. Had I dug more information prior to entering that kitchen, I would have saved myself a whole lot of stress that day.<\/p>\n

So to you, the one who is also unsure I did the right pairing, I will only say one thing. Think surf and turf. Imagine the flavors of salt-cured meat and grilled shrimp separately. Then combine them in your mind. And try my salt-cured pork and shrimp paella recipe below. I promise, you will be on your way to quite the perfect tasty adventure.<\/p>\n

<\/div>
\n
\"This<\/div>\n<\/div>\n

Haitian-style salt-cured pork and shrimp paella with djondjon<\/h2>\n
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I recommend preparing the broth a few hours before to allow the flavors to fully develop. Please note that this recipe does not call for salt. The salt-cured meat has enough salt in itself to salt the entire dish.<\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Ingredients
<\/div>  <\/h3>

For the shrimp djondjon broth<\/h4>
  • Shrimp shells<\/span><\/li>
  • 3<\/span> cups<\/span> of water<\/span><\/li>
  • Djondjon<\/span><\/li>
  • Bay leaves<\/span><\/li>
  • 2-3<\/span> garlic heads<\/span><\/li>
  • Fresh thyme<\/span><\/li>
  • 1<\/span> piment bouc<\/span><\/li><\/ul><\/div>

    For the pork<\/h4>
    • 1<\/span> lb<\/span> salt-cured pork meat<\/span><\/li>
    • Whole peppercorn<\/span><\/li>
    • Fresh thyme<\/span><\/li>
    • 1<\/span> piment bouc<\/span><\/li>
    • Water<\/span><\/li><\/ul><\/div>

      For the shrimp<\/h4>
      • 1<\/span> lb<\/span> of shrimp peeled and deveined<\/span><\/li>
      • 2<\/span> mashed garlic heads<\/span><\/li>
      • \u00bc<\/span> tsp<\/span> cayenne<\/span><\/li>
      • \u00bc<\/span> tsp<\/span> chili<\/span><\/li>
      • \u00bc<\/span> tsp<\/span> paprika<\/span><\/li><\/ul><\/div>

        For the paella<\/h4>
        • 1<\/span> cup<\/span> of white rice<\/span><\/li>
        • \u00bc<\/span> cup<\/span> of white wine<\/span><\/li>
        • 2<\/span> cups<\/span> of prepared djondjon broth<\/span><\/li>
        • 1<\/span> diced tomato<\/span><\/li>
        • 1<\/span> can of green peas<\/span><\/li>
        • \u00bd<\/span> diced onion<\/span><\/li>
        • \u00bd<\/span> diced bell pepper<\/span><\/li>
        • 1<\/span> tbsp<\/span> of oil<\/span><\/li>
        • Fresh parsley<\/span><\/li>
        • Lime slices<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions
          <\/div> <\/h3>

          For the broth<\/h4>
          • Bring all the ingredients to a boil<\/div><\/li>
          • Simmer for about 20 minutes<\/div><\/li>
          • Cover and let rest until ready to use<\/div><\/li>
          • Strain the liquid by making sure to extract all the juice from the shrimp shells<\/div><\/li>
          • Measure two (2) cups of the bouillon and set aside. You will use them to cook the rice<\/div><\/li><\/ul><\/div>

            For the pork<\/h4>
            • Put the meat in a pressure cooker<\/div><\/li>
            • Cover with water<\/div><\/li>
            • Add the peppercorn, thyme and piment bouc<\/div><\/li>
            • Cook for about 30 minutes until tender<\/div><\/li>
            • Drain and preserve the cooking water<\/div><\/li><\/ul><\/div>

              For the shrimp<\/h4>
              • Season them and set them aside until your rice is halfway done<\/div><\/li>
              • Grill half of the shrimp on a cast iron grill<\/div><\/li>
              • Set aside<\/div><\/li><\/ul><\/div>

                For the paella<\/h4>
                • In a pan, add a tablespoon of oil<\/div><\/li>
                • Brown the cooked meat on all sides and remove from the pan<\/div><\/li>
                • Incorporate the onion and garlic<\/div><\/li>
                • When the onions turn translucent add the rice<\/div><\/li>
                • Cook until fragrant and translucent<\/div><\/li>
                • Add that point deglaze with the wine<\/div><\/li>
                • When the wine is absorbed add two cups of the djondjon broth<\/div><\/li>
                • Stir well<\/div><\/li>
                • Once the water is halfway absorbed add the pork meat and the remaining uncooked shrimp<\/div><\/li>
                • Cover the rice and reduce the heat<\/div><\/li>
                • Once the rice is fully cooked mix it well<\/div><\/li>
                • Add the chopped pepper, some fresh parsley, the peas and the diced tomato<\/div><\/li>
                • Garnish with lime slices and serve<\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
                  <\/div>\n
                  <\/div><\/path><\/g><\/g><\/svg><\/span>
                  <\/div><\/div>\n\n
                  <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

                  On the menu today, my Haitian-style salt-cured pork and shrimp paella. Did that flavor combination just make you grimace? If it did, do tell me. Don\u2019t be shy. I won\u2019t hold it against you. If anything, I will tell you that I totally relate. \u00a0Believe it or not, I understand your apprehensions. I even share them. I had the same ones as I set out to prepare my salt-cured pork and shrimp paella. Truth be told, I wasn\u2019t convinced that those flavors would work well together. But I still wanted to mix them. Salt-cured meat is a Haitian staple. Through the years, I developed a taste for it as you can probably tell from my Tchaka and salt-cured meat articles. As for the shrimp, I think it speaks for itself. Not only does the shell make for a delicious broth, but the crustacean itself is also bold in flavors. Add some djondjon to the mix, and you should be on your way to a delightful dish. My meat and shrimp had to work well together. At least that\u2019s what I told myself as I embarked on that adventure. As I was standing in front of that paella pan, with my mother looking over my shoulders, I couldn\u2019t help but wish that I could be cooking in a secret kitchen by myself. I wanted to make a single batch just to test out the flavors. A batch only I would be tasting to make sure it wasn\u2019t a complete fail. Yet, I had promised my family a paella for dinner. I couldn\u2019t back down. I had to serve it at all costs. Today, as I share my fears about that dish with you, I can\u2019t help but smile. I\u2019m even laughing at myself right now. I\u2019m not even sure what I was so worried about. After all, surf and turf truly is a thing. All right, I know, it is typically a combination of steak and seafood. But still. Why wouldn\u2019t it work with a different type of meat? Plus, my paella was not a completely new idea. A pork and shrimp paella is a dish people prepare. Do a quick online search and you will see. You will realize that my flavor combinations were not so crazy. Perhaps the salt-cured meat and djondjon were new. But still. Had I dug more information prior to entering that kitchen, I would have saved myself a whole lot of stress that day. So to you, the one who is also unsure I did the right pairing, I will only say one thing. Think surf and turf. Imagine the flavors of salt-cured meat and grilled shrimp separately. Then combine them in your mind. And try my salt-cured pork and shrimp paella recipe below. I promise, you will be on your way to quite the perfect tasty adventure. I recommend preparing the broth a few hours before to allow the flavors to fully develop. Please note that this recipe does not call for salt. The salt-cured meat has enough salt in itself to salt the entire dish.<\/p>\n","protected":false},"author":1,"featured_media":2505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[9,12,56,21,4,15],"tags":[],"class_list":["post-2499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cereales","category-grains","category-idea-casserole","category-meat","category-recipes","category-seafood"],"yoast_head":"\nHaitian style salt-cured pork and shrimp paella with djondjon | Tchakayiti<\/title>\n<meta name=\"description\" content=\"This pork and shrimp paella is packed with flavors of Haitian salt-cured meat and spicy grilled shrimp enhanced with our famous djondjon mushroom rice.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Haitian style salt-cured pork and shrimp paella with djondjon | Tchakayiti\" \/>\n<meta property=\"og:description\" content=\"This pork and shrimp paella is packed with flavors of Haitian salt-cured meat and spicy grilled shrimp enhanced with our famous djondjon mushroom rice.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchakayiti - Haitian Food Blog & Food Photography\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/www.facebook.com\/tchakayiti\" \/>\n<meta property=\"article:published_time\" content=\"2019-04-26T13:10:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-13T18:35:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/04\/djondjon-pork-and-shrimp-paella-haiti-tchakayiti.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"annick\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:site\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"annick\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/\"},\"author\":{\"name\":\"annick\",\"@id\":\"https:\/\/tchakayiti.com\/home\/#\/schema\/person\/cc9c9d80e039dac0d581331e2c6c1995\"},\"headline\":\"Haitian-style salt-cured pork and shrimp paella with djondjon\",\"datePublished\":\"2019-04-26T13:10:26+00:00\",\"dateModified\":\"2022-10-13T18:35:07+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/\"},\"wordCount\":850,\"commentCount\":1,\"publisher\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#organization\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/04\/djondjon-pork-and-shrimp-paella-haiti-tchakayiti.jpg?fit=1200%2C800&ssl=1\",\"articleSection\":[\"cereales\",\"grains\",\"Idea Casserole\",\"meat\",\"recipes\",\"seafood\"],\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/\",\"url\":\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/\",\"name\":\"Haitian style salt-cured pork and shrimp paella with djondjon | Tchakayiti\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/04\/djondjon-pork-and-shrimp-paella-haiti-tchakayiti.jpg?fit=1200%2C800&ssl=1\",\"datePublished\":\"2019-04-26T13:10:26+00:00\",\"dateModified\":\"2022-10-13T18:35:07+00:00\",\"description\":\"This pork and shrimp paella is packed with flavors of Haitian salt-cured meat and spicy grilled shrimp enhanced with our famous djondjon mushroom rice.\",\"breadcrumb\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/#breadcrumb\"},\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en\",\"@id\":\"https:\/\/tchakayiti.com\/home\/pork-and-shrimp-paella\/#primaryimage\",\"url\":\"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/04\/djondjon-pork-and-shrimp-paella-haiti-tchakayiti.jpg?fit=1200%2C800&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/04\/djondjon-pork-and-shrimp-paella-haiti-tchakayiti.jpg?fit=1200%2C800&ssl=1\",\"width\":1200,\"height\":800,\"caption\":\"This Haitian style salt-cured pork and shrimp paella is packed with amazing flavors and enhanced with our famous local mushroom, djdondjon. 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