Recipe by Kittencal@recipezazz
This is a sweet and sour stew that everyone will enjoy! To save time the pork can be browned up to a day ahead and refrigerated. This is even better served the following day! You can also add in a small amount of fresh ginger if desired and 2 medium onions can be used in place of the frozen pearl onions. Serve this over hot cooked rice, This stew freezes well, adjust all ingredients to taste.
- 3 1⁄2 lbs boneless pork shoulder butt (cut into about 1-inch cubes)
- 2 1⁄2 cups small frozen pearl onions (or to taste)
- 5 -6 carrots (peeled and cut into about 1-1/2 inch slices)
- 2 stalks celery, diced
- 2 -3 tablespoons minced fresh garlic (or to taste)
- 1 large bay leaf
- 3 whole cloves
- 1 cinnamon stick
- 1 teaspoon dried red pepper flakes (optional) or 1 teaspoon cayenne pepper, to taste (optional)
- salt and black pepper
- 2 cups chicken broth or 2 cups water
- 1⁄2 cup cider vinegar
- 1⁄4 cup soy sauce
- 1 tablespoon cornstarch, mixed with
- 2 tablespoons water
Directions See How It's Made
- In a Dutch oven heat oil and butter over medium heat.
- Season the pork with salt and pepper then add to oil and brown on all sides; transfer to a bowl (since there is quite a lot of pork you will have to do this in 2-3 batches).
- Add in frozen pearl onions (or onion slices if using) garlic, carrots, celery, bay leaf, cloves, cinnamon stick and dried red pepper flakes or cayenne (if using) saute for about 5-6 minutes.
- Stir in broth or water, vinegar and soy sauce; bring to a boil and stir with a wooden spoon to scrape up any browned bits in the bottom of the pan.
- Return the browned pork to the pot along with any juices from the bowl; mix to combine and season with salt and black pepper.
- Set oven to 325 degrees.
- Cover the pot and bake for about 2 hours.
- Check after 1 hour of cooking time and add in more broth or water if needed and discard the cinnamon stick, season with more salt and pepper if desired.
- The last 15 minutes of cooking time mix cornstarch with water until smooth add into the simmering stew and cook until thickened (the stew will not be very thick).