This is an absolute favorite in our household with the kids coming back for seconds, even thirds-definitely no leftovers here! I made this for dinner Sunday night. It was a good thing I saved some to pack for the husband's lunch BEFORE dinner.
Pork Stew
Serves 8-10 | Cook Time: 1 hour 15 minutes
Ingredients:
- 4 lb pork shoulder or belly, cut into 1-2 inch pieces
- 2 cup water
- 6 cloves garlic, minced
- 1 large onion, thinly sliced
- 2 cup roma tomatoes, diced
- 2 large carrots, diced
- 1 stalk lemon grass, smashed
- 1-2 dried galangal
- 2 tbsp minced ginger
- 1/2 cup soy sauce
- 2 tbsp sugar
- vegetable oil
- 1 tbsp chicken bouillon
- salt
- black pepper
- Coat a large pot with vegetable oil on high heat. Place the pork in the pot and brown all sides for 3-5 minutes. This may be done in batches. Place the pork in a separate bowl.
- If needed, add more vegetable oil and turn the heat on medium heat. Toss in the garlic, onion, ginger and lemon grass. Stir for 3-5 minutes until the onion becomes translucent.
- Place the pork back into the pot. Add the rest of the ingredients. Once the stock comes to a boil, turn the heat on low and place the lid on.
- Cook for 45 minutes to 1 hour depending on how tender you like the pork.
- Take off the lid and turn the heat on medium heat and allow to simmer for 3-5 minutes until the stock thickens.
Serve with rice!
