Chinese Style Pork Stew

We promise you this is sooo much better than it looks. In fact, it’s my daughter’s favorite dish. Although she was against me publishing it because it’s well, not exactly attractive. Pork stew is a traditional, Chinese home-style meat dish perfect for a family meal. Serve with steamed rice and stir-fried vegetables.


2 pounds boneless lean pork for stew
6 shiitake dried black mushrooms (soak in warm water for 10 minutes or longer until soft)
2 scallions, including the green top
1 tablespoon chopped fresh ginger root
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
½ cup soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry
2 tablespoons brown sugar
1 cup water

Cut pork into 1 inch cubes. Drain the water from mushrooms. Cut off stems if any and cut each mushroom in half or into quarters. Wash and trim the green onions, cut them into ½ inch pieces. Peel and chop the ginger root into very small pieces.

To cook:
Heat oil in a non-stick large pot over high heat. When the oil is hot, brown the onion and ginger root for a few seconds. Add the pork cubes. Brown the pork and stir for about 2 minutes. Add mushrooms, soy sauce, wine and brown sugar. Cook and stir for another 2 minutes then add water. Bring it to a boil, reduce the heat to
medium-low. Cover and simmer the pork for 1 hour 30 minutes. Stir occasionally until the liquid is absorbed and approximately ½ cup of sauce is left and the pork is tender. Serve hot.

Makes 4 to 6 servings
Preparation time: 10 to 15 minutes
Cooking time: 1 hour 35 minutes

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2 Responses to “Chinese Style Pork Stew”

  1. Talking Thirty Says:

    So glad to have found your website and really glad to have come across this recipe! I’m fairly certain it was one of my favorite meals growing up, and can’t wait to try making it myself. On behalf of my fellow ABCs, thanks for sharing!

  2. Lucy Says:

    Thanks for taking your time to write. This is a home-style dish for family served often. A lot of Chinese family prefer to use fresh bacon-style pork with some fat and skin on it. They are much tender after slow cooking but you have to buy the pork at Asian market. Please give it a try. Enjoy!

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