Chinese Pork Stew

by Jo

rick stein chinese stew

This is a super-simple Chinese pork stew recipe, perfect for a simple week-night meal.

Being a lover of cooking I always have some kind of food programme on the tv. Right now I’m blogging whilst a Vietnamese man chows down on a slimy duck¬†foetus. He claims it’s delicious… I am yet to be convinced.

Chinese Pork Stew, Inspired by Rick Stein

Last week I was watching tamer cooking in the form of some classic 90’s Rick Stein! I love his Eastern inspired cooking but it often involves fish, which (to my dismay) my husband hates, so I never get to try these recipes. I was therefore excited when I caught a young Rick cooking up an aromatic Chinese stew with wild boar. Admittedly as always I’ve changed the recipe around a bit to my liking and I’ve used pork instead. Hey, I don’t see any wild boars hanging out around my town! I made a batch just enough for two, so if you’ve got company just double it up.

Ingredients

  • 500g pork, diced.
  • 1 large white onion, sliced into strands
  • A glug of sesame oil
  • 2 tbsp dark soy sauce
  • 2 tbsp sweet soy sauce
  • 2 tbsp Chinese rice wine
  • 1 tbsp honey
  • 1.5 tsp grated/pureed ginger
  • 2 tsp five spice
  • Black pepper, to taste.
  • 2 garlic cloves, minced
  • 2.5cm stick of cinnamon
  • 1 clove
  • Dried peel of 1 tangerine

1. Add your pork to a bowl and pour the soy sauces over. Leave to marinate for an hour or two.

2. Heat your oven to 160 degrees celcius. On the hob in a large pot heat up a good glug of sesame oil and once hot, add the onions. When tender but not softened add the pork.

3. As the pork is frying, add the five spice, garlic, ginger, honey & pepper.

4. Once the pork is cooked, add the rice wine and a cup of water along with the clove, tangerine peel and cinnamon. Leave to simmer for 5 minutes.

5. Place the pot in the oven and leave to caramelise and reduce down for 40 minutes.

All you have to do now is remove the cinnamon, peel & clove and serve your stew with rice and pak choi.

Rick Stein Chinese stew rice and pak choi

Tips

  • The tangerine peel can be done yourself: just leave some peel out for a few hours, or put it in the oven on a very low heat for an hour.
  • Don’t forget to remove the clove! It’s very easy to forget and it’s very hard to find again, but trust me when I say biting into a clove is not a fun experience!

Rick Stein Chinese stew rice pak choi

An easy peasy, super tasty & aromatic meal which is actually very easy to make. Give it a try! Make sure to also check out my husband’s delicious braised pork belly.

Chinese Pork Stew

An aromatic pork dish featuring classic Chinese ingredients including ginger, soy and rice wine.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Main Course
Cuisine: Chinese
Keyword: pork stew
Servings: 4 people
Calories: 350kcal
Author: Jo
Cost: £5

Equipment

  • Casserole Dish

Ingredients

  • 500 grams diced pork
  • 1 onion (large)
  • 1 tbsp ginger
  • 2 cloves garlic
  • 2 tbsp dark soy sauce
  • 2 tbsp sweet soy sauce
  • 2 tbsp Chinese rice wine
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1.5 tsp ginger (grated)
  • 2 tsp five spice
  • 1 clove
  • 1 tangerine peel (dried)

Instructions

  • Dice pork, and marinate in dark and sweet soy sauce for 1 hour.
  • In a large oven-proof pot, heat sesame oil and start frying onions.
  • After a minute, add the dice pork to the pot.
  • Add the ginger, honey, garlic, five spice, and a twist of black pepper.
  • Once the pork has started to cook through, add the rice wine, the clove, cinnamon and the dried tangerine peel.
  • Simmer on a low heat for 5 minutes.
  • Add the post to a 160C (320F) oven, and reduce down for about 40 minutes (until most of the liquid has cooked off).
  • Serve with steamed rice and pak choi.

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