Sweet and Hot Pork Stew
Warm up your kitchen with this Sweet and Hot Pork Stew, a bold and vibrant dish that perfectly balances sweetness and spice. Tender chunks of seared pork shoulder are simmered to perfection in a rich broth infused with honey, sriracha, and soy sauce, creating a flavor-packed combination that's both comforting and exciting. Fresh vegetables like red bell pepper, carrots, and potatoes add layers of texture and heartiness, while fragrant spices like smoked paprika and cumin give the dish its smoky depth. Ready in just over an hour, this one-pot wonder is perfect for cozy family dinners or meal prepping for the week. Garnish with fresh parsley to add a burst of color and freshness. If you're looking for a satisfying pork stew recipe with a spicy-sweet twist, this one is sure to become a favorite!
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 large red bell pepper (diced)
- 3 medium carrots (sliced into rounds)
- 3 medium potatoes (peeled and cubed)
- 1 can (14 ounces) crushed tomatoes
- 3 cups chicken broth
- 3 tablespoons honey
- 2 tablespoons sriracha sauce (or another hot sauce)
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the pork shoulder cubes with salt and black pepper, then sear them in the hot oil until browned on all sides. Work in batches if needed to avoid overcrowding the pan. Remove the pork and set aside.
In the same pot, reduce the heat to medium, add the chopped onion, and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the diced red bell pepper and sliced carrots, cooking for another 5 minutes until they begin to soften.
Return the seared pork to the pot, then add the cubed potatoes, crushed tomatoes, and chicken broth. Stir to combine.
Mix in the honey, sriracha sauce, soy sauce, smoked paprika, and ground cumin. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer the stew for about 60-75 minutes, stirring occasionally, until the pork is tender and the vegetables are cooked through.
Taste the stew and adjust seasoning with additional salt or pepper if needed.
Serve the stew hot, garnished with freshly chopped parsley for a bright, herby finish.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 17.1 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1203 mg | 26% | |
*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.
