
Pork, Vegetable, and Tamarind Stew
A delicious chinese dish. Gluten-free friendly.
Total Time
204 min
Serves
4
Rating
0.0 (0)
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
Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside.
- 2
Grind mushrooms in spice mill to a powder.
- 3
Heat 2 Tbsp. oil in a large heavy pot over medium-high.
- 4
Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes.
- 5
Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes.
- 6
Add ribs, mushroom powder, reserved sachet, and 12 cups water.
- 7
Bring to a boil, then reduce heat.
- 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
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
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
Discard any remaining tamarind.
- 12
Heat remaining 1 Tbsp. oil in a medium skillet over medium-high.
- 13
Cook bok choy, eggplant, radishes, beans, and okra, tossing occasionally, until crisp-tender, about 5 minutes.
- 14
Add 1 Tbsp. fish sauce and toss to coat.
- 15
Divide vegetables, ribs, and broth among bowls; serve drizzled with more fish sauce, if desired.