Pork stew with Asian spices
Pork stew with galangal, lemon grass, kaffir lime leaves, star anise and garlic. Similar to Cambodian/Khmer pork dish.
Ingredients
- 2 lbs Pork shoulder chops cut in strips
- 5 cloves garlic
- 1 tbsp galangal root fresh
- 1 stalk lemon grass
- 4 pc kaffir lime leaves
- 2 pc star anise optional
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tsp chicken bouillon powder or salt
- 2 tbsp oil
- 1 cup water
- 3/4 cup green onion sliced
Instructions
- Rinse the pork, flatten and cut in strips
- Use a mortar & pestle (or food chopper) to mash the galangal, lemon grass, kaffir leaves and garlic. You can also cut the lemon grass in 2 inch pieces to cook, as it may get stringy when not mashed well. (Like mine did)
- Heat oil in a wok or Dutch oven (heavy pot), fry the mashed ingredients and stir frequently.
- Stir in oyster and fish sauce, bouillon powder (or salt) and sugar to a thick sauce on medium heat. Add star anise (optional).
- Add pork strips to stir fry until slightly cooked, then add 1/2 cup of water to stew for about 15 minutes on medium heat.
- When the water has evaporated, add another 1/2 cup to continue stewing, adding more water as needed, until the pork is tender.
- Once the pork is tender and tastes to your liking, sprinkle sliced green onion to incorporate, then turn off the heat.
Notes
Serve with steamed (jasmine) rice and veggies.
Note: Star anise is optional, so you could leave that out.