Ingredients with Measurements:
- 1 lb. pork shoulder, cut into bite-sized pieces
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, minced
- 1 tbsp. Chinese five-spice powder
- 1 tsp. red pepper flakes
- 4 cups chicken broth
- 1 head Chinese cabbage, chopped
- 1 can diced tomatoes
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- Salt and pepper to taste
- 2 green onions, sliced (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5-7 minutes.
3. Add the onion, garlic, and ginger to the pot and cook until fragrant, about 2-3 minutes.
4. Stir in the Chinese five-spice powder and red pepper flakes and cook for another minute.
5. Pour in the chicken broth and bring to a boil.
6. Add the chopped Chinese cabbage and diced tomatoes to the pot.
7. Stir in the soy sauce and rice vinegar.
8. Season with salt and pepper to taste.
9. Reduce the heat to low and simmer for 30-40 minutes, or until the pork is tender and the cabbage is cooked through.
10. Serve hot, garnished with sliced green onions if desired.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the pork, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork tenderloin.
- Chinese cabbage can be substituted with regular cabbage or bok choy.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use ground pork instead of pork shoulder for a quicker cooking time.
- Add sliced mushrooms for extra flavor and texture.
Tips and tricks:
- Brown the pork in batches to ensure even browning and prevent overcrowding in the pot.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while cooking.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
Sliced green onions or chopped cilantro.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the stew is too thick, add more chicken broth or water to thin it out. If it's too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Stews are a common dish in many cultures around the world, and Chinese cabbage has been a staple in Chinese cuisine for centuries.
Flavor profiles:
This stew is savory and slightly spicy, with hints of ginger and Chinese five-spice powder.
Serving suggestions:
Serve the stew as a main dish for a comforting and satisfying meal.
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