Malaysian Pork Stew

This is a wonderfully flavored pork stew with warm flavors of curry, ginger and basil mixed with spicy cayenne pepper. If you’re serving to kids, cut the cayenne back to 1/2 teaspoon and add more to the bowls of the adults.

  • 3 Tbsps minced garlic
  • 2 Tbsps curry powder
  • 2 Tbsps ground cumin
  • 1 Tbsp paprika
  • 2 tsp cayenne pepper. or to taste
  • 2 pounds boneless Boston butt or picnic shoulder or country style pork ribs cut into 1 inch cubes
  • Salt and freshly ground pepper
  • 3 Tbsps olive oil
  • 2 med onions, thinly sliced
  • 3 Tbsps minced fresh ginger
  • 3 plum tomatoes, diced (or use one 14.5oz can, diced tomatoes)
  • 1/4 cup soy sauce
  • 1 1/4 cup unsweetened coconut milk
  • 1 cup dry white wine
  • 1/4 cup roughly chopped basil
  • 1/4 cup roughly chopped mint
  • 1/4 cup roughly chopped cilantro
  • 1/2 cup roughly chopped unsalted roasted peanuts
  • 3 Tbsps fresh lime juice (from about 2 limes)
  • 5 dashes Tabasco sauce. or to taste
  • 1 tspn brown sugar

Directions

  1. Combine the garlic, curry powder, cumin, paprika, and cayenne in a large bowl. Dry the pork cubes with paper towels, sprinkle with salt and pepper, and toss with the spice mix to coat.
  2. Heat 3 tablespoons oil in a 5-inch-deep Dutch oven or heavy pot over medium-high heat until hot. Add the pork and brown well on all sides, about 10 minutes. Transfer to a platter, and discard the
  3. oil in the pot.
  4. Add the remaining 2 tablespoons oil to the pot and heat over medium-high. Add the onions and saute untilgolden brown, about 10-12 minutes. Add the ginger and tomatoes and saute for 2 minutes more. Return meat to the pot, add the soy sauce, coconut milk, and wine, and bring to a simmer. Skim any film off then cover, reduce the heat to low, and cook until the meat is very tender, about 1 to 1 1/2 hours.
  5. Combine the basil, mint, cilantro, peanuts, lime, Tobasco, and brown sugar in a small bowl and mix. Place a generous helping of stew in each bowl, top with 1-2 tablespoons of the garnish, and serve with white or brown jasmine rice.
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9 Responses to Malaysian Pork Stew

  1. Joy says:

    Oooops. I was saving this and hit “publish” by mistake instead of “save.” Oh well!

  2. Well am glad you published as was just “tag surfing” and came across it – looks amazing!

  3. Nikki says:

    This sounds good….the Boston butt part made me laugh though. I know, immature! lol

  4. Ellen says:

    Sounds like a great recipe. Did you try it, Joy? And btw, the seeds you sent me, are already giving me little green leaves!! So fun to watch!

  5. Laura says:

    Steve would LOVE this. Me? Not so much. I’ll have to figure out a night when I’m not going to be around and make it for him.

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