Pork, Vegetable, and Tamarind Stew

Ingredients

• 10 dried bay leaves
• 1/2 cup black peppercorns
• 1 cup dried shiitake mushrooms
• 3 tablespoons vegetable oil
• divided
• 1 medium white onion
• chopped
• 2 heads of garlic
• cloves chopped
• 2 jalapeños
• thinly sliced
• 3 medium tomatoes
• quartered
• 4 pounds St. Louis–style pork spareribs or skinless
• boneless pork shoulder (Boston butt)
• or a combination of both
• 1 (8-ounce) package dried tamarind pulp with or without seeds
• Kosher salt
• 4 baby bok choy
• halved lengthwise

Instructions

1. 1

   Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside.

2. 2

   Grind mushrooms in spice mill to a powder.

3. 3

   Heat 2 Tbsp. oil in a large heavy pot over medium-high.

4. 4

   Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes.

5. 5

   Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes.

6. 6

   Add ribs, mushroom powder, reserved sachet, and 12 cups water.

7. 7

   Bring to a boil, then reduce heat.

8. 8

   Place tamarind pulp in a small medium-mesh sieve and partially submerge into simmering liquid (it will soften and start to dissolve as time goes by).

9. 9

   Cook ribs, skimming foam from the surface, until very tender (meat should be practically falling off the bone for ribs and shred easily for pork shoulder), 2–2 1/2 hours.

10. 10

    Season with salt and push tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level of sourness is reached.

11. 11

    Discard any remaining tamarind.

12. 12

    Heat remaining 1 Tbsp. oil in a medium skillet over medium-high.

13. 13

    Cook bok choy, eggplant, radishes, beans, and okra, tossing occasionally, until crisp-tender, about 5 minutes.

14. 14

    Add 1 Tbsp. fish sauce and toss to coat.

15. 15

    Divide vegetables, ribs, and broth among bowls; serve drizzled with more fish sauce, if desired.