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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This pork stew is a budget-friendly dish that combines tender chunks of pork neck with a rich, flavorful sauce. The slow cooking process ensures the pork becomes incredibly tender, while the mirepoix of onion and carrot adds depth to the dish. A touch of ginger and chili brings warmth and spice, balanced by the umami of soy sauce. Served alongside perfectly cooked basmati rice, this hearty meal is simple yet satisfying.
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Cut the pork into large chunks.
Dice the carrot and the onion into a mirepoix.
Heat a pot with neutral oil.
Season the pork with salt and a little sugar, then brown it properly until well caramelized.
Add the flour directly into the pot and mix well to slightly thicken the sauce (optional).
Add the diced onion and carrot. Cook for a few minutes until lightly colored.
Add grated ginger, chili, and soy sauce.
Cover with water and bring to a gentle simmer.
Cook slowly for 3 hours until the pork is very tender and the sauce has reduced.
Wash the basmati rice until the water runs clear.
Cook the rice in a rice cooker using a 1:1 ratio of rice to water.
Serve the rice warm alongside the pork stew.
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Adding flour to the stew helps thicken the sauce slightly, but it is optional.
Grate the ginger finely to ensure it blends well into the sauce.
Adjust the chili to your preferred spice level.
Use a rice cooker for perfectly cooked basmati rice every time.
Can I use a different cut of pork?
Yes, you can use pork shoulder or pork belly as alternatives to pork neck.
How do I know when the pork is tender?
The pork should easily fall apart when pressed with a fork.
Can I make this stew faster?
You can use a pressure cooker to reduce the cooking time significantly.
Is the flour necessary?
No, the flour is optional and only helps to slightly thicken the sauce.
Can I substitute basmati rice with another type of rice?
Yes, you can use jasmine rice or any other long-grain rice as a substitute.
