Pork, Vegetable, and Tamarind Stew
ChineseHardGluten-Free

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. 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.

Cooking Timer

03:24:00
Custom Timer (minutes)

Recipe Info

Prep Time:73 min
Cook Time:131 min
Total Time:204 min
Difficulty:Hard
Servings:4