Malaysian Pork Stew Recipe

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7 votes | 2176 views

This is a wonderfully flavored pork stew with warm flavors of curry, ginger and basil mixed with spicy cayenne pepper. If you're serving to kids, cut the cayenne back to 1/2 teaspoon and add more to the bowls of the adults.

Prep time:
Cook time:
Servings: 6-8
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Ingredients

Cost per serving $3.23 view details
  • 3 Tbsps minced garlic
  • 2 Tbsps curry powder
  • 2 Tbsps ground cumin
  • 1 Tbsp paprika
  • 2 tsp cayenne pepper. or to taste
  • 2 pounds boneless Boston butt or picnic shoulder or country style pork ribs cut into 1 inch cubes
  • Salt and freshly ground pepper
  • 3 Tbsps olive oil
  • 2 med onions, thinly sliced
  • 3 Tbsps minced fresh ginger
  • 3 plum tomatoes, diced (or use one 14.5oz can, diced tomatoes)
  • 1/4 cup soy sauce
  • 1 1/4 cup unsweetened coconut milk
  • 1 cup dry white wine
  • 1/4 cup roughly chopped basil
  • 1/4 cup roughly chopped mint
  • 1/4 cup roughly chopped cilantro
  • 1/2 cup roughly chopped unsalted roasted peanuts
  • 3 Tbsps fresh lime juice (from about 2 limes)
  • 5 dashes Tabasco sauce. or to taste
  • 1 tspn brown sugar

Directions

  1. Combine the garlic, curry powder, cumin, paprika, and cayenne in a large bowl. Dry the pork cubes with paper towels, sprinkle with salt and pepper, and toss with the spice mix to coat.
  2. Heat 3 tablespoons oil in a 5-inch-deep Dutch oven or heavy pot over medium-high heat until hot. Add the pork and brown well on all sides, about 10 minutes. Transfer to a platter, and discard the
  3. oil in the pot.
  4. Add the remaining 2 tablespoons oil to the pot and heat over medium-high. Add the onions and saute untilgolden brown, about 10-12 minutes. Add the ginger and tomatoes and saute for 2 minutes more. Return meat to the pot, add the soy sauce, coconut milk, and wine, and bring to a simmer. Skim any film off then cover, reduce the heat to low, and cook until the meat is very tender, about 1 to 1 1/2 hours.
  5. Combine the basil, mint, cilantro, peanuts, lime, Tobasco, and brown sugar in a small bowl and mix. Place a generous helping of stew in each bowl, top with 1-2 tablespoons of the garnish, and serve with white or brown jasmine rice.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 317g
Recipe makes 6 servings
Calories 370  
Calories from Fat 197 53%
Total Fat 22.66g 28%
Saturated Fat 12.09g 48%
Trans Fat 0.04g  
Cholesterol 62mg 21%
Sodium 724mg 30%
Potassium 861mg 25%
Total Carbs 11.91g 3%
Dietary Fiber 3.3g 11%
Sugars 4.35g 3%
Protein 25.56g 41%
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Reviews

  • Nancy Miyasaki
    I really liked this. It was good without the topping, but the topping makes it great! If you are serving mostly adults, I would recommend making extra of the topping..though kids will probably eat a lot less of it (if at all).
    I've cooked/tasted this recipe!
    • lisa
      absolutely amazing, thank you
      I've cooked/tasted this recipe!
      1 reply
    • trisha brooke
      Tried this recipe and it was great! Even my two-year-old grandson went back for seconds! Wow!
      I am adding this to my recipe box to make often!!
      1 reply
      • Nancy Miyasaki
        April 6, 2011
        Thanks for reviewing this Trisha. So glad you liked it!
      • Misty
        Excellent! My husband loves anything with curry and this hit the spot last night. Even my twin 3-yr olds and 20 mo old enjoyed it.
        I've cooked/tasted this recipe!
        1 reply
        • John Spottiswood
          April 8, 2011
          Glad you enjoyed it Misty! Thanks for the helpful review.

        Comments

        • trisha brooke
          April 3, 2011
          I assumed that a regular can of diced tomatoes would work before I saw your correction. Glad to know my instincts were right! This is a terrific recipe! Thanks, John!! Wow, it's good!
          • A.L. Wiebe
            April 2, 2011
            No problem, John, and good catch Trisha! LOL! I hadn't printed it yet, just saved it, so I'm glad you let me know.
            Thanks for the update!
            Alison
            • trisha brooke
              April 2, 2011
              John, am I missing it or did you leave out the tomatoes in the ingred. list? What kind and how much, please.
              Thanks!
              Trisha
              1 reply
              • John Spottiswood
                April 2, 2011
                Wow, Trisha. Thanks for the great catch! Yes...I skipped that in the ingredients. Have added it now. Thanks for the quality control effort!
              • A.L. Wiebe
                April 1, 2011
                This looks so good! I will try it out on my brothers when we all get together for my yearly going-away potluck dinner. Thanks!
                1 reply
                • John Spottiswood
                  April 2, 2011
                  Hope you like it Allison. I left out the tomatoes accidentally and just added them. So if you printed it previously, you might want to reprint. Sorry!
                • Bill Farley
                  March 31, 2011
                  Looks delicious, John. I'll give it a try and let you know how I like it. BTW, I tried the Fish with Spice Rub and Lemony Rice. Extremely good. Just want you to know I really appreciate your recipes. Have passed them on to many of my friends in Canada and you're a star here.
                  Thank you.
                  1 reply
                  • John Spottiswood
                    April 1, 2011
                    Thanks so much for the praise, Bill. I really appreciate it! Glad you like them.
                  • trisha brooke
                    March 31, 2011
                    I've been looking for more recipes using pork since I haven't done much with it for a long time. This looks wonderful! It is in my "must try" recipes file!
                    Thank you!
                    1 reply
                    • John Spottiswood
                      April 1, 2011
                      Glad it looks good to you Trisha and hope you enjoy it!
                    • Stephen Crout
                      March 31, 2011
                      It's a lot of ingredients, but I'm sure it tastes fabulous. I am especially fond of country style ribs (and they aren't expensive).
                      1 reply
                      • John Spottiswood
                        April 1, 2011
                        Hope you like it Stephen. Despite all the ingredients...it's not that much work.

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