Recipe: Tasty Pork rice wine stew

Pork rice wine stew. Doesn't need longer time to cook because the pork is basically cook after steaming. Pork and Pinto Bean Persian Stew With Persian Rice, Tzatziki and Pickled Rhubarb and AsparagusPork Foodservice. In this land of beef-eaters, pork stews don't get enough love.

Whatever you do, be sure to serve yours with a nice glass of red. Pork soups and stew recipes include pork chili and pork-and-green-chile stew. Rice wine (also known as mijiu) is a must-have ingredient in Chinese cooking, possibly coming second only to soy sauce in importance. You can cook Pork rice wine stew using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Pork rice wine stew

1. You need of Shredded radish.
2. Prepare of Dry chili.
3. It's of Garlic.
4. Prepare leaf of Onion.
5. It's of Star anise.
6. It's of Black pepper.
7. Prepare of Rice wine.
8. You need of Sweet soy sauce.
9. It's of Fish sauce.
10. It's of Pork.

Rice wine is somewhat clear and sweet and is used in marinades to tenderize meat and seafood, as well as to impart flavor to food. Pour in the wine and stir the rice while the wine is absorbed. Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. Pour the wine and beef broth into the pot, and add the pork and apple.

Pork rice wine stew instructions

1. Prep all your ingredients. As seen below in picture. First marinate your pork belly chicken also can,with rice wine for about half hour and steam to 20m.this steaming process will make the pork absorb rice wine flavor more and the fat become soft.beside added the extra flavored juice from the pork..
2. The heat your cooking oil in the wok and fry your herbs.as seen below until fragrance and golden brown.then add in the steam pork belly and add in all your sauces..
3. Leave it for about 3-4m under medium heat then add in dry chili and anion leaf and also pepper.stir well.until the gravy concentrated.taste it to check it the taste up to your liking.it is fast and easy because the pork already cook due to steaming. Happy try.

When I first added the red wine to the stew, it seemed like it might be a bit overpowering to the other flavors. This dish reminds me of my days growing up in Cebu City - Philippines. Most Filipino-Chinese restaurants have patatim included in their chef's specials. This recipe uses my leftover homemade chashu. If you don't have it, replace it with Italian sausage, leftover beef/pork stew, or braised chicken/turkey breast.