Oriental Pork Stew Food

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.

PORK STEW

Steps:

• In a large Dutch oven pan, put the butter and the cubed pork. Cook until all the pork is browned, about 30 minutes.
• Add the onion,and the chicken bouillon and a little chicken stock. Let this simmer until tender (this is how you get good gravy on the stew).
• When pork is done, add the vegetables.
• Stir all together and add the chicken broth and enough water to cover the vegetables.
• Simmer until the vegetables are done.
• To thicken the gravy, I use the peppered gravy mix in a 1/2 cup water.

CHINESE BEEF OR PORK STEW (RED COOKED MEAT)

Steps:

• *Staranise comes in the form of an eight point star.
• ,each point having an anise seed in it.
• Most of them are broken up so use a total of eight points, more or less, to taste.
• **Theorange (or tangerine) peel has a slightly bitter taste that I like better with beef but this is personal taste.
• It comes in plastic bags and has a long shelf life.
• Start by browning the meat in a few T of oil.
• Do it in batches so it gets well caramelized.
• When the last of the meat is well browned, remove it all to a bowl.
• (Add more oil as needed).
• Add the onion, garlic, ginger, anise, orange peel and chiles to the wok (or pot); keep cooking, stirring frequently, until the onion starts to brown.
• Stir in the meat along with the sauce, bring it to a full boil, stir well and reduce heat to simmer.
• Cover the pot and simmer for 1 hour (pork) or 2 hours (beef).
• Adjust seasonings, add the vegetables and simmer, covered for another half hour.
• Before serving, remove all the pieces of ginger, star anise, orange peel, chile, etc.
• Serve with steamed rice or boiled noodles.

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.