Pork Stew with Vegetables

A Hearty Filipino Classic

When I think of comfort food, Pork Stew with Vegetables always comes to mind. This recipe has been a cherished part of my cooking repertoire for years. I remember the first time I made this stew—it was a chilly evening, and the rich aroma of tender pork belly mingled with vibrant veggies filled the kitchen. Pork Stew with Vegetables, with its hearty blend of flavors, transforms any simple meal into a warm and inviting experience. The combination of pork, plantains, and fresh vegetables simmered in a rich tomato sauce makes it a true family favorite.

The Joy of Cooking Pork Stew with Vegetables

Cooking Pork Stew with Vegetables is a joyful journey, from the sizzling of garlic and onions to the final, simmered perfection. As the pork chunks brown and the vegetables begin to soften, the stew fills the air with an irresistible scent. I love adding the fresh bok choy at the end; it gives the stew a lovely crunch and a burst of green color. Each step in making this stew feels like a celebration of flavors—whether you’re stirring in the tomato puree or letting the whole black peppercorns release their aromatic essence.

Versatility of Pork Stew with Vegetables

The beauty of Pork Stew with Vegetables lies in its versatility. You can customize it to your taste, swapping in ingredients like sweet potatoes or chicken thighs if you prefer. I often make it with a side of steamed rice, perfect for soaking up the delicious, savory sauce. Whether it’s a weeknight dinner or a special occasion, this stew never fails to impress. And with the added touch of fresh herbs on top, it’s not just a meal—it’s a comforting experience.

Sharing the Love of Pork Stew with Vegetables

Whenever I serve Pork Stew with Vegetables, I see smiles all around the table. It’s not just about the food but the joy it brings to those who gather around to enjoy it. As the stew simmers, I’m reminded of the simple pleasures of home cooking and the satisfaction of sharing a delicious meal with loved ones. Pork Stew with Vegetables isn’t just a recipe; it’s a story of comfort, warmth, and the love of good food.

Chef’s Notes- Pork Stew with Vegetables

• Marinate for Depth of Flavor: For an extra burst of flavor, marinate the pork chunks in a mixture of fish sauce and freshly ground pepper for about 30 minutes before cooking. This will infuse the meat with a deeper, richer taste.
• Brown the Pork Well: Make sure to brown the pork chunks thoroughly before adding other ingredients. This step caramelizes the meat and adds a wonderful depth of flavor to the stew.
• Texture and Consistency: If you prefer a thicker stew, you can mash some of the potatoes or plantains against the side of the pot during cooking to naturally thicken the sauce.
• Vegetable Variations: Don’t hesitate to experiment with different vegetables based on what’s in season or what you have on hand. Carrots, bell peppers, or even mushrooms can add new dimensions to the stew.
• Balancing Flavors: Taste the stew before serving. If it’s too tangy from the tomato puree, balance it with a pinch of sugar. If it needs more depth, a splash more fish sauce or soy sauce can be added.

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Pork Stew with Vegetables

0.0 from 0 votes

Course: Main CourseCuisine: FilipinoDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

847

kcal

Resting Time

5

minutes

Total time

1

hour 

15

minutes

Dive into this mouthwatering Pork Stew with Vegetables! This dish is a symphony of tender pork belly, vibrant veggies, and rich tomato sauce, creating a hearty meal that’s perfect for any occasion. It’s simple, healthy, and customizable to your taste. Whether you’re a novice or a seasoned cook, this recipe will guide you to a delightful culinary experience. Get ready to impress your family and friends with this delectable stew!

Ingredients

• 1 lb Pork Shoulder cut into chunks

• 1 cup Canned Chickpeas drained and rinsed

• 2 medium Tomatoes chopped

• 1 large Onion finely chopped

• 1 tsp Garlic minced

• 1 ripe Plantain peeled and sliced

• 1 large Potato peeled and cubed

• 1 small head Cabbage quartered

• 12 long Green Beans trimmed

• 1 bunch Bok Choy separated into leaves

• 8 oz Tomato Puree

• 1 cup Water

• 1 tbsp Fish Sauce

• 1 tsp Whole Black Peppercorns

• 2 tbsp Vegetable Oil

• lternative Ingredients:

• Pork shoulder can be replaced with chicken thighs for a lighter option.

• Chickpeas can be substituted with white beans.

• Plantains can be replaced with sweet potatoes.

• Fish sauce can be substituted with soy sauce for a different flavor profile.

Directions

• Heat vegetable oil in a large pot over medium heat. Add minced garlic and chopped onions; sauté until fragrant and onions are translucent (about 3-4 minutes). Add the pork shoulder chunks to the pot and cook until they turn light brown on all sides (about 5-7 minutes).
• Stir in the chopped tomatoes and cook until they soften (about 3 minutes). Pour in the tomato puree and mix well. Add fish sauce and whole black peppercorns to the pot. Pour in the water and bring to a boil. Reduce heat to low and let it simmer until the pork is tender (about 30-40 minutes).
• Add the cubed potato, sliced plantain, and chickpeas to the pot. Cook for an additional 5-7 minutes until the potatoes are tender. Add the quartered cabbage and trimmed green beans to the pot. Cook for another 5 minutes until the vegetables are tender but still vibrant.
• Stir in the bok choy leaves. Cover the pot and turn off the heat. Let the residual heat cook the bok choy for about 5 minutes.
• Transfer the stew to a serving dish and enjoy hot.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• stainless steel cookware set
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 847kcal
• Fat: 69g
• Saturated Fat: 23g
• Cholesterol: 82mg
• Sodium: 847mg
• Potassium: 1664mg
• Carbohydrates: 39g
• Fiber: 14g
• Sugar: 17g
• Protein: 22g
• Vitamin A: 10506IU
• Vitamin C: 195mg
• Calcium: 374mg
• Iron: 6mg

FAQs- Pork Stew with Vegetables

Can I use chicken instead of pork for this recipe?

Yes, you can substitute chicken thighs for the pork shoulder if you prefer a lighter option. Just adjust the cooking time, as chicken may cook faster than pork.

What can I use instead of fish sauce?

If you don’t have fish sauce, you can use soy sauce or tamari as a substitute. If you’re looking for a vegetarian option, try using a mushroom-based soy sauce.

Can I make this stew in advance?

Absolutely! This stew can be made ahead of time and stored in the refrigerator for up to 3 days. It actually tastes better the next day as the flavors continue to meld.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the stew in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

What’s a good side dish to serve with this stew?

Steamed rice or crusty bread are traditional and perfect for soaking up the rich sauce. You can also serve it with a simple green salad for added freshness.