Oriental Pork Stew Recipes

ORIENTAL PORK STEW

Steps:

• Spray a dutch oven or large saucepan with spray oil and heat over medium-high heat.
• Add pork, onion, garlic.
• Cook until pork is brown.
• Stir in 2 cups water, bouillon, and soy sauce.
• Bring to a boil, reduce heat; cover and simmer 30 minutes (or longer for more tender meat).
• Add celery, pepper, green beans, water chestnuts, and bean sprouts.
• Bring to a boil, reduce heat; cover and simmer an additional 5-10 minutes or until vegetables are done.
• Combine 1/4 cup water and cornstarch.
• Gradually add to vegetable mixture, stirring constantly.
• Cook and stir until thickened.
• Serve over 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.

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.

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.