Ingredients with Measurements:
- 4 pork knuckles, about 2 pounds
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 cups chicken broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon black pepper
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 cup sliced shiitake mushrooms
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Slow cooker
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork knuckles and brown them on all sides, about 5 minutes per side.
2. Transfer the pork knuckles to the slow cooker.
3. In the same skillet, add the onion, garlic, and ginger. Cook for 2-3 minutes until fragrant.
4. Add the chicken broth, soy sauce, rice vinegar, brown sugar, Chinese five-spice powder, and black pepper to the skillet. Stir to combine.
5. Pour the mixture over the pork knuckles in the slow cooker.
6. Add the carrots, celery, and shiitake mushrooms to the slow cooker.
7. Cover and cook on low for 8 hours or on high for 4 hours.
8. Remove the pork knuckles from the slow cooker and shred the meat.
9. Return the shredded meat to the slow cooker and stir to combine.
10. Serve the stew hot, garnished with fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours on low or 4 hours on high
Temperature:
Low or High setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 22g
Protein: 34g
Sodium: 1740mg
Sugar: 13g
Fiber: 4g
Substitutions for ingredients:
- Pork knuckles can be substituted with pork shoulder or pork belly.
- Shiitake mushrooms can be substituted with button mushrooms or portobello mushrooms.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add diced potatoes or sweet potatoes to the stew for a heartier meal.
- Use beef broth instead of chicken broth for a richer flavor.
- Add a tablespoon of miso paste for an umami boost.
Tips and Tricks:
- Browning the pork knuckles before adding them to the slow cooker adds extra flavor to the stew.
- If the stew is too thin, mix a tablespoon of cornstarch with a tablespoon of water and stir it into the stew. Cook on high for 10-15 minutes until thickened.
- Leftover stew can be frozen for up to 3 months.
Storage Instructions:
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat the stew in a saucepan over medium heat until heated through.
Presentation Ideas:
Serve the stew in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
Serve the stew with steamed rice or crusty bread.
Suggested Side Dishes:
Steamed broccoli or green beans
Troubleshooting Advice:
If the stew is too salty, add a tablespoon of honey or brown sugar to balance out the flavors.
Food Safety Advice:
Make sure the pork knuckles reach an internal temperature of 145°F before serving.
Food History:
Pork knuckles are a popular ingredient in German cuisine, where they are often served with sauerkraut and potatoes.
Flavor Profiles:
Savory, sweet, tangy, and slightly spicy
Serving Suggestions:
Serve the stew as a main course for dinner.
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Taste: Savory, Tangy, Spicy, Aromatic, Comforting