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Pork and Vegetable Stew

A comforting family stew rich in flavors and memories, packed with tender pork and fresh vegetables, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons neutral oil For sautéing
  • 6 cloves garlic, chopped
  • ½ teaspoon ground white pepper
  • 1.5 pounds chopped pork ribs
  • 6 cups water
  • 3 dried shiitake mushrooms, rinsed
  • 8 ounces peeled daikon, cut into 1-inch chunks (about 2 cups)
  • 2 tablespoons soy sauce Kikkoman is recommended
  • 2 tablespoons oyster sauce Lee Kum Kee is recommended
  • ½ tablespoon Golden Mountain Sauce or Maggi Seasoning
  • 1 teaspoon black soy sauce optional
  • 1 medium carrot, cut into bite-sized pieces (about 100g)
  • 2 cups green cabbage, cut into pieces
  • 2 cups Chinese broccoli (gai lan) or kale, roughly chopped

Method
 

Preparation
  1. In a large pot, add the oil, garlic, and ground white pepper. Sauté over medium heat until the garlic turns golden, about 2-3 minutes.
  2. Quickly add the pork ribs, stirring to mix with the garlic for an additional 2-3 minutes until they are browned.
  3. Add the 6 cups of water, stirring to combine.
  4. Incorporate the shiitake mushrooms, daikon, soy sauce, oyster sauce, Golden Mountain Sauce, and just enough black soy sauce to darken the stew slightly. Bring to a boil.
  5. Lower the heat and let it simmer gently over medium-low for about 30 minutes, covered. The meat should become fork-tender.
  6. Remove the shiitake mushrooms using tongs, squeeze any excess broth back into the pot, and set aside to cool slightly. After they cool, remove their stems and thinly slice the caps.
  7. Stir in the carrots, cabbage, and Chinese broccoli, simmering for another 10 minutes or until tender.
  8. If needed, top the stew with more water so everything remains barely submerged. Taste and adjust seasoning. Serve it hot with jasmine rice or enjoy it as is.

Notes

Allow the stew to cool completely before storing. It will last up to 3-4 days in the fridge and can be frozen for up to 3 months. Prepare it a day in advance to let the flavors develop overnight. If the stew is too salty, adding a bit of sugar can balance it out.