Five Spice Chinese Pork Stew
Five Spice Chinese Pork Stew might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free and dairy free recipe has 125 calories, 7g of protein, and 5g of fat per serving. This recipe serves 6 and costs $1.47 per serving. 1 person found this recipe to be yummy and satisfying. Only a few people really liked this Chinese dish. It is brought to you by Foodista. Head to the store and pick up garlic, apple cider vinegar, pork stock, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. Autumn will be even more spe
Instructions
- 1
In a large pot, add the pork with the rest of the ingredients for boiling.
- 2
Add water, enough the cover by pork by 1/2 inch.
- 3
Boil on medium heat until the pork is fork tender. Once done, remove the pork from the pot.
- 4
Reserve the stock and run it through a fine sieve to strain the impurities.
- 5
In a wok or large pan, heat the oil and add the garlic. Allow to toast but be careful not to burn it.
- 6
Add the shallots and the white onion and saute until it sweats and goes slightly limp.
- 7
Add the ginger and fry until very fragrant.
- 8
Remove around 1/4 of the onion and ginger and reserve for garnish.
- 9
Add the pork and mix everything well until the pork is lightly toasted, around 2-3 minutes.
- 10
Add the pork stock, followed the the soy sauce.
- 11
Add in the remaining ingredients and mix well. Cover the pot and allow the stew to reduce for 2 3 minutes.
- 12
Add the mushrooms and cook for another minute.
- 13
Remove from pan and serve hot, garnished with the sauteed onions and ginger, and with a heaping scoop of rice. Enjoy!
Recipe from foodista.com
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (18)
- •1 & 1/2 kilo pork paikut, sliced into cubes – you can use pork belly or spareribs as long as there is more meat than fat
- •water enough to cover the pork by 1/2 inch more
- •1/2 tsp Chinese five spice powder
- •1/2 tbsp cracked pepper
- •1 tbsp iodized salt
- •3-5 bay leaves
- •2-4 celery stalks
- •2 tbsp vegetable oil
- •1 head of garlic, minced
- •2 medium shallots/sibuyas na pula, sliced
- •1 large white onion, sliced
- •1 tbsp honey
- •2 tbsp apple cider vinegar
- •3/4 cup light soy sauce
- •3 cups pork stock (the water used for boiling the pork)
- •1 ginger, two inches in length, sliced into 1/4 inch slices
- •1/2 tbsp anise seed
- •1 198gram can whole mushrooms, sliced in half (it's chunkier that way)