Oriental Pork Stew
Warm up your kitchen with this rich and flavorful Oriental Pork Stew, a hearty dish that combines tender pork shoulder with a medley of aromatic ingredients and vibrant vegetables. Simmered in a savory broth infused with soy sauce, ginger, garlic, and the umami-packed duo of hoisin and oyster sauces, this stew achieves a complex yet perfectly balanced taste. Fresh bok choy and carrots add layers of color and texture, while sesame oil lends a toasty finish. Thickened with a velvety cornstarch slurry and garnished with green onions and sesame seeds, this stew is as comforting as it is eye-catching. Perfectly paired with steamed rice or noodles, this recipe is a must-try for fans of Asian-inspired comfort food. Ideal for family dinners or meal prepping, this one-pot wonder is sure to satisfy!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 0.5 cup soy sauce
- 2 tablespoons ginger
- 4 cloves garlic
- 4 cups chicken broth
- 1 large onion
- 3 medium carrots
- 2 heads bok choy
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 0.25 cup water
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Trim excess fat from the pork shoulder and cut it into 1-inch cubes. Season the pork cubes with salt and black pepper.
Heat the sesame oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork cubes in batches until browned on all sides. Remove and set aside.
Peel and finely chop the garlic and ginger. Slice the onion into thin strips and the carrots into thick rounds. Separate the bok choy leaves and wash thoroughly.
In the same pot, add the garlic, ginger, and onion. Sauté until fragrant and the onions are translucent, about 4-5 minutes.
Return the pork to the pot and stir in the soy sauce, hoisin sauce, oyster sauce, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 45 minutes, stirring occasionally.
Add the carrots and continue simmering for 20 minutes, or until the pork is tender and the carrots are cooked through.
Whisk the cornstarch and water together in a small bowl to create a slurry. Slowly pour the slurry into the stew while stirring to thicken the broth.
Add the bok choy leaves to the stew and cook for an additional 5-7 minutes, or until the bok choy is wilted.
Taste the stew and adjust seasoning with additional soy sauce, salt, or pepper if necessary.
Garnish with thinly sliced green onions and a sprinkle of sesame seeds before serving.
Serve hot over steamed rice or noodles, if desired.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1881 mg | 82% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.4 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
