Chinese pork loin stew recipe
Chinese Pork Loin Stew
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Who says the Irish get a monopoly on stew? This big pot of pork and veggies is flavored with popular Asian spices like ginger, soy sauce, and star anise (secret ingredient of sambuca, absinthe and other tasty liquors).
Ready in: 1 hour 15 mins
- 1 (1 1/4 pound) boneless pork loin, with skin
- 14 ounces chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons honey
- 2 garlic cloves, crushed
- 1 (1-inch) piece ginger, minced
- 3 star anise
- 4 shallots, halved
- 2 large carrots, peeled and sliced
- 4 green onions, chopped
- 1 ounce dried Chinese mushrooms, soaked to rehydrate, drained, and chopped
- 4 1/4 ounces cremini mushrooms, sliced
Prep: 15 mins | Cook: 1 hour
1. Set pork in a large Dutch oven and set over medium-high heat. Pour chicken stock, soy sauce, sherry, honey, garlic, ginger, star anise, shallots, carrots, green onions, and Chinese mushrooms into the Dutch oven.
2. When liquids come to a boil, turn heat down to low and place a lid on the pot. Cook for about 45 minutes, then add cremini mushrooms. Continue cooking for another 15 to 30 minutes, until pork is cooked through and vegetables are softened.
3. Slice pork and serve with rice or noodles as desired.
Reference: Chinese pork loin stew recipe
Recipe type: xarchivex
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