pork rib stew

Chinese Pork Rib Stew

Almost every cuisine has at least one signature dish featuring some type of meat paired with vegetables and slow simmered for hours. China is known for its red-stews and braised dishes. And on a cold winter day, nothing hits the spot quite like a big bowl of steaming pork stew.

Pork stew is a classic dish among Chinese with many variations. The pork (or the choice of meat) stewed in a combination of soy sauce and spices, sometimes hard-boiled eggs, tofu, mushrooms or bokchoy thrown in, soaks up a complex savory flavor making it very aromatic, falling-from-the-bone that goes very well with steamed rice.

pork rib stewPreparation Time: 10 min
Cooking Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Serves: 6

Ingredients

900 grams (2 lbs.) pork ribs, 2 inch pieces
3 medium carrots, diced in 2” pieces
2 medium potatoes, cut in 2” pieces
1 medium white onion, chopped
6 cloves garlic, minced
2” piece ginger, finely chopped
1 red chili
1/4th teaspoon salt
2 tablespoons light soy sauce
1/4th teaspoon dark soy sauce
1 teaspoon shaoxing Chinese cooking wine
1/4th teaspoon curry powder
6 cups chicken stock
Oil for searing the pork
1 packet Asian stew seasoning (you can buy from a Chinese grocery store) The spices can be bought separately also. Below are the pictures for reference:

pork rib stew

pork rib stewStew seasoning spices:
2” cinnamon stick
2 nos. star anise
1 small piece ginseng
1/2 inch liquorice
1 tablespoon fennel seeds
1 dry red chili
15 pimento or all-spice berries

Directions

pork rib stewWash and pat dry the pork with paper towel. Heat 3 tablespoon oil in a pot over medium-high heat. Add the pork pieces and cook until browned on all sides. Do it in batches.

pork rib stewWhen the last of the meat is well browned, remove it all to a bowl.

pork rib stewRemove the extra oil leaving only 1 tablespoon in the pot, add ginger, garlic and red chili and sauté for a minute on medium-low heat.

por rib stewAdd the chopped vegetables and cook for 3-4 minutes on medium flame.

pork rib stewNow add pork pieces along with the stewing spices. Stir fry on high heat for 2 minutes.

pork rib stewAdd the chicken stock, light soy sauce, dark soy sauce, cooking wine, curry powder and salt. Bring it to a boil.

pork rib stewLower the heat, cover and let it simmer for 1 ½ hours. Check after 1 hour, stir and let it cook covered for 30 -40 minutes more till the meat is tender and falls of the bone. Serve with steamed rice.

pork rib stew

Chinese Pork Rib Stew
 
Prep time
Cook time
Total time
 
Pork ribs stewed in a combination of soy sauce and spices soaks up a complex savory flavor making it very aromatic falling-from-the-bone that goes very well with steamed rice.
Author:
Recipe type: Main, soup
Cuisine: Chinese
Serves: 6
Ingredients
  • 900 grams (2 lbs.) pork ribs, 2 inch pieces
  • 3 medium carrots, diced in 2” pieces
  • 2 medium potatoes, cut in 2” pieces
  • 1 medium white onion, chopped
  • 6 cloves garlic, minced
  • 2” piece ginger, finely chopped
  • 1 red chili
  • ¼th teaspoon salt
  • 2 tablespoons light soy sauce
  • ¼th teaspoon dark soy sauce
  • 1 teaspoon shaoxing Chinese cooking wine
  • ¼th teaspoon curry powder
  • 6 cups chicken stock
  • Oil for searing the pork
  • 1 packet Asian stew seasoning (you can buy from a Chinese grocery store). Spices can be bought separately.
Stew seasoning spices:
  • 2” cinnamon stick
  • 2 nos. star anise
  • 1 small piece ginseng
  • ½ inch liquorice
  • 1 tablespoon fennel seeds
  • 1 dry red chili
  • 15 pimento or all-spice berries
Instructions
  1. Wash and pat dry the pork with paper towel.
  2. Heat 3 tablespoon oil in a pot over medium-high heat. Add the pork pieces and cook until browned on all sides. Do it in batches.
  3. When the last of the meat is well browned, remove it all to a bowl.
  4. Remove all the extra oil leaving only 1 tablespoon in the pot, add ginger, garlic and red chili and sauté for a minute on medium-low heat.
  5. Add the chopped vegetables and cook for 3-4 minutes on medium flame.
  6. Now add pork pieces along with the stewing spices. Stir fry on high heat for 2 minutes.
  7. Add the chicken stock, light soy sauce, dark soy sauce, cooking wine, curry powder and salt. Bring it to a boil.
  8. Lower the heat, cover and let it simmer for 1 ½ hours. Check after 1 hour, stir and let it cook covered for 30 -40 minutes more till the meat is tender and falls of the bone. Serve with steamed rice.

 

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