Sweet Ginger Pork Stew
Warm, hearty, and infused with rich, aromatic flavors, Sweet Ginger Pork Stew is the perfect comfort food for cozy nights or family gatherings. Tender chunks of seared pork shoulder are simmered to perfection in a savory-sweet broth made with soy sauce, honey, and a hint of rice vinegar, while fragrant ginger and a touch of cinnamon add depth and warmth to the dish. Sweet potatoes and carrots melt into the stew, creating a luscious texture and a natural sweetness that pairs beautifully with the meaty, umami-rich base. Garnished with fresh green onions, this versatile one-pot wonder is as satisfying as it is simple to prepare. Serve it with steamed rice or crusty bread for a complete, flavor-packed meal that will quickly become a household favorite. Perfect for meal prepping or sharing, this Sweet Ginger Pork Stew is a must-try recipe that combines easy techniques with bold, unforgettable flavors.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 3 Garlic cloves, minced
- 2 tbsp Fresh ginger, grated
- 3 medium Carrots, peeled and sliced
- 2 medium Sweet potatoes, peeled and cubed
- 4 cups Chicken or pork stock
- 3 tbsp Soy sauce
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 1 Cinnamon stick
- 1 Bay leaf
- 2 Green onions, sliced for garnish
Instructions
Cut the pork shoulder into 1.5-inch cubes and season with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the pork cubes in batches, searing them on all sides until golden brown. Remove the pork and set aside.
Reduce the heat to medium and add the chopped onion to the pot. Cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Add the seared pork back into the pot along with the carrots, sweet potatoes, chicken or pork stock, soy sauce, honey, and rice vinegar.
Drop in the cinnamon stick and bay leaf, bringing the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and let simmer gently for 1 hour, stirring occasionally to prevent sticking.
After 1 hour, check the pork for tenderness. If it’s not fall-apart tender yet, simmer for an additional 15–20 minutes.
Once the pork is tender, remove the cinnamon stick and bay leaf. Taste and adjust seasoning if necessary.
Serve the stew hot, garnished with sliced green onions. Pair with steamed rice or crusty bread if desired.
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 8433 mg | 367% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 61.7 g | ||
| Protein | 233.2 g | 466% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5303 mg | 113% | |
*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.
