Asian Pork Stew Recipes

SLOW-COOKER ASIAN PORK STEW

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer pork, carrots, onions, mushrooms, water chestnuts and bamboo shoots. In small bowl, stir together 1/2 cup of the hoisin sauce, the soy sauce, garlic and gingerroot; pour into slow cooker.
• Cover; cook on Low heat setting 7 to 9 hours.
• During last hour of cooking, in 3-quart saucepan, heat 4 cups water and the rice to boiling over high heat. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and water is absorbed.
• Gently remove pork and vegetables with slotted spoon to large bowl; cover to keep warm. Skim any fat from liquid in cooker. Pour liquid into 1-quart saucepan. Stir remaining 1/4 cup hoisin sauce into liquid; heat to boiling. In small bowl, mix cornstarch and 3 tablespoons water; stir into liquid. Cook, stirring constantly, until thickened; pour over pork mixture and gently stir.
• Sprinkle cilantro over stew. Serve over rice.

ASIAN PORK STEW

Steps:

• Heat the oil in a sauce pan over high heat. Add the ginger, Sichuan pepper and anise seed and cook for 30 seconds, or until fragrant. Stir in pork to coat.
• Add the stock, soy sauce and 1 cup of water and bring to a boil. Reduce heat and simmer for 40 minutes, or until the pork is tender. Combine the cornstarch with 2 tbsp of cooking liquid. Stir until smooth. Add to the pan and stir over medium heat for 3-4 minutes, or until mixture thickens slightly.
• Stir in bean paste and Chinese Broccoli and cook for a further 2 minutes, or until the broccoli is just tender.
• Excellent with Jasmine rice.

APPLE JACK PULLED PORK BUNS

Steps:

• Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
• Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
• Use a spider strainer to transfer meat mixture to a bowl and set aside.
• Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
• Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
• For best results, refrigerate for 8 hours, or overnight.
• Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
• Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
• Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.

CHINESE BEEF OR PORK STEW (RED COOKED MEAT)

Steps:

• *Staranise comes in the form of an eight point star.
• ,each point having an anise seed in it.
• Most of them are broken up so use a total of eight points, more or less, to taste.
• **Theorange (or tangerine) peel has a slightly bitter taste that I like better with beef but this is personal taste.
• It comes in plastic bags and has a long shelf life.
• Start by browning the meat in a few T of oil.
• Do it in batches so it gets well caramelized.
• When the last of the meat is well browned, remove it all to a bowl.
• (Add more oil as needed).
• Add the onion, garlic, ginger, anise, orange peel and chiles to the wok (or pot); keep cooking, stirring frequently, until the onion starts to brown.
• Stir in the meat along with the sauce, bring it to a full boil, stir well and reduce heat to simmer.
• Cover the pot and simmer for 1 hour (pork) or 2 hours (beef).
• Adjust seasonings, add the vegetables and simmer, covered for another half hour.
• Before serving, remove all the pieces of ginger, star anise, orange peel, chile, etc.
• Serve with steamed rice or boiled noodles.

ASIAN PORK STIR-FRY

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in the broth, garlic and ginger; set aside., In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the mushrooms, bean sprouts, bok choy, peas, pepper and soy sauce in remaining oil for 4-5 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice.

KABOCHA AND PORK STEW

Steps:

• Mix cooking sherry, cornstarch, soy sauce, baking soda, and salt together in a small bowl for the marinade. Pour over pork in a large bowl and stir to coat.
• Cut kabocha into 1 1/2- to 2-inch chunks. (The skin is edible and nutritious, so keep it on!) Set aside.
• Place pork and marinade in a large wok over high heat; cook and stir until crumbly but barely cooked, 3 to 6 minutes. Transfer pork to a plate.
• Add olive oil to the wok and reduce heat to medium-high. Add green onion whites to hot oil; cook and stir until onions begin to brown and turn crispy, 1 to 2 minutes. Add garlic gloves, 1/2 teaspoon black pepper, and curry powder; cook for 1 minute, being careful not to burn spices. Add kabocha and cook for 2 minutes.
• Add just enough boiling water to cover kabocha pieces. Add soy sauce, fish sauce, dark soy sauce, steak sauce, oyster sauce, and remaining 1/2 teaspoon pepper. Stir in pork. Cover and simmer with the lid ajar until kabocha is fork-tender, 30 to 45 minutes. Stir in onion, cover, turn off the heat, and let steam until onions have softened, about 5 minutes. Stir in chile powder and serve.