Pork, Vegetable, And Tamarind Stew
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Black Peppercorn1 cup
Dried Shiitake Mushrooms3 tbsps
Vegetable Oil (divided)1 medium
White Onion (chopped)3 medium
Tomatoes (quartered)110 g
Chinese Long Beans1 cup
Okra (small)Directions:
1
Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside
2
Grind mushrooms in spice mill to a powder
3
Heat 2 Tbsp
4
Oil in a large heavy pot over medium-high
5
Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes
6
Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes
7
Add ribs, mushroom powder, reserved sachet, and 12 cups water
8
Bring to a boil, then reduce heat
9
Place tamarind pulp in a small medium-mesh sieve and partially submerge into simmering liquid (it will soften and start to dissolve as time goes by)
10
Cook ribs, skimming foam from the surface, until very tender (meat should be practically falling off the bone for ribs and shred easily for pork shoulder), 2–2 1/2 hours
11
Season with salt and push tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level of sourness is reached
12
Discard any remaining tamarind
13
Heat remaining 1 Tbsp
14
Oil in a medium skillet over medium-high
15
Cook bok choy, eggplant, radishes, beans, and okra, tossing occasionally, until crisp-tender, about 5 minutes
16
Add 1 Tbsp
17
Fish sauce and toss to coat
18
Divide vegetables, ribs, and broth among bowls; serve drizzled with more fish sauce, if desired
19
Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside
20
Grind mushrooms in spice mill to a powder
21
Heat 2 Tbsp
22
Oil in a large heavy pot over medium-high
23
Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes
24
Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes
25
Add ribs, mushroom powder, reserved sachet, and 12 cups water
26
Bring to a boil, then reduce heat
27
Place tamarind pulp in a small medium-mesh sieve and partially submerge into simmering liquid (it will soften and start to dissolve as time goes by)
28
Cook ribs, skimming foam from the surface, until very tender (meat should be practically falling off the bone for ribs and shred easily for pork shoulder), 2–2 1/2 hours
29
Season with salt and push tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level of sourness is reached
30
Discard any remaining tamarind
31
Heat remaining 1 Tbsp
32
Oil in a medium skillet over medium-high
33
Cook bok choy, eggplant, radishes, beans, and okra, tossing occasionally, until crisp-tender, about 5 minutes
34
Add 1 Tbsp
35
Fish sauce and toss to coat
36
Divide vegetables, ribs, and broth among bowls; serve drizzled with more fish sauce, if desired
37
Do Ahead Ribs can be cooked 3 days ahead
38
Let cool; cover and chill
39
Ribs can be cooked 3 days ahead
40
Let cool; cover and chill