Recipe by Wilhelmina
The stew is slightly tart, but you can adjust exactly how tart by using more or less vinegar. I generally use more than soy, but my children like lots of "juice" so I add more soy to taste. Also, I tend to use jarred, minced garlic in place of fresh to save some time. The original recipe does not include onions or noodles and calls for boiling/simmering all the main ingredients until done and then straining the meat out so that you can brown it and thicken the sauce. Lungkow Vermicelli is bean thread noodles. I buy them at my local Asian store. 1 bundle is generally 1.3 ounces, but they come in packages of I think 8 bundles. They don't really have a taste on their own, but they soak up the flavor of the stew, and my kids love slurping them up.
Top Review by erikslater
Never substitute jarred garlic with fresh. It might save "time" but the flavor is horrible, just horrible. Glad your kids like slurping the juices but this dish is best over rice.
- 2 -3 lbs boneless pork, cut into bite-sized chunks
- 6 -10 garlic cloves, crushed
- 1 tablespoon black pepper
- 4 tablespoons soy sauce
- 1⁄2 cup white vinegar
- 3 cups water
- 1 large onion, chopped
- 1 -2 tablespoon cooking oil (to brown meat)
- 2 tablespoons cornstarch, mixed with equal amount cold water (optional)
- 1 1⁄3 ounces bean thread vermicelli (optional)
- 2 -4 cups cooked rice
Directions See How It's Made
- Brown pork in the oil.
- Place all the ingredients except cornstarch, vermicelli and rice into a pot and bring to a boil.
- Reduce heat and simmer for 30 minutes or until meat is tender.
- Now you have several options: a)To thicken the sauce with cornstarch just stir the mixture in and return to a boil for a minute, keep stirring to avoid clumps. b) If you're using the vermicelli, stir the noodles into the stew and cook for about 3 more minutes. The noodles are done when they're clear and soft. (You may need to add a little more water.).