Best Oriental Pork Stew Recipes

PORK STEW

Steps:

• Cut pork into 1-inch chunks (or a little larger).
• Heat a large soup pot or dutch oven on the stove over medium-high heat. Melt 1 tablespoon each oil and butter. Add pork, onions and celery and brown for several minutes on all sides; pork does not have to be cooked all the way through.
• Add garlic, dried thyme, rosemary and bay leaves and cook for about a minute, then add broth and tomatoes (with the juice). Bring to a boil, reduce heat to low and simmer for about an hour or until pork is tender.
• Add potatoes, carrots, and green beans to the stew and bring to a boil. Reduce the heat to low again and cover. Simmer for an additional 15-20 minutes or until vegetables are tender and broth is slightly thickened.
• To thicken the stew: In a small bowl, whisk together cornstarch and water or broth with a fork until smooth. Stir in the cornstarch slurry and simmer, uncovered, for 5-10 minutes or until thickened. Stir in fresh minced parsley.

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.

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.

CROCK POT CHINESE PORK STEW

Steps:

• Brown pork and 1/2 garlic in 1 1/2 Tb oil about 7 mins, add to Crock Pot.
• Brown onion and remaining garlic and ginger in 1 1/2 Tb oil approx 6 minutes.
• Add 2 cups chicken stock to onions and garlic.
• Combine brown sugar, soya sauce, white wine and 5 drops of Fish Sauce, add to onions and garlic, cook for 5 minutes.
• Put carrots in Crock Pot.
• Add orange rind and chile peppers to piece of gauze, tie with floss or string and add to Crock Pot.
• Add onions, garlic and sauce to Crock Pot.
• Add Corn Starch and 1/2 cup water to Crock Pot (corn starch and water may be increased to ensure a thicker sauce).
• Add mushrooms, Chinese cabbage and Bok Choy about 1/2 hour or less till finished cooking.
• Discard the orange rind and peppers before adding the veggies.
• This meal can cook away at low heat for 3 to 4 hours. The meat will be very tender. Try not to add the mushrooms, Boc Choy and cabbage to soon.
• Goes great with 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.