Filipino Turmeric-Scented Pork Stew Recipe

Name: Filipino Turmeric-Scented Pork Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs (750 g) pork butt or shoulder, cut into 1 1/2-inch (4 cm) cubes; 1 tsp (5 ml) minced ginger root; 1 tbsp (15 ml) minced garlic; 3 bay leaves; 6 cloves or 1/4 tsp (1 ml) ground cloves; 2 2-inch (5 cm) pieces Asian cinnamon stick or cinnamon stick; 1 tsp (5 ml) ground turmeric; 1/8 tsp (0.5 ml) black pepper; 1/4 cup (50 ml) rice vinegar; 3 tbsp (45 ml) fish sauce or 6 finely chopped anchovies mixed in 2 tbsp (25 ml) water; 1/2 cup (125 ml) small whole shallots or pearl onions (optional); 1 to 1 1/2 cups (250 to 375 ml) peeled, cored and cubed chayote squash or green papaya or another green-fleshed squash; 1 cup (250 ml) green peas, fresh or frozen; 1 3/4 tsp (9 ml) cornstarch dissolved in 2 tsp (10 ml) water; 1 tbsp (15 ml) finely chopped Chinese celery or regular celery; 1 tsp (5 ml) finely chopped mint or parsley (optional)

Servings: persons

1 1/2 lbs (750 g) pork butt or shoulder, cut into 1 1/2-inch (4 cm) cubes
1 tsp (5 ml) minced ginger root
1 tbsp (15 ml) minced garlic
3 bay leaves
6 cloves or 1/4 tsp (1 ml) ground cloves
2 2-inch (5 cm) pieces Asian cinnamon stick or cinnamon stick
1 tsp (5 ml) ground turmeric
1/8 tsp (0.5 ml) black pepper
1/4 cup (50 ml) rice vinegar
3 tbsp (45 ml) fish sauce or 6 finely chopped anchovies mixed in 2 tbsp (25 ml) water
1/2 cup (125 ml) small whole shallots or pearl onions (optional)
1 to 1 1/2 cups (250 to 375 ml) peeled, cored and cubed chayote squash or green papaya or another green-fleshed squash
1 cup (250 ml) green peas, fresh or frozen
1 3/4 tsp (9 ml) cornstarch dissolved in 2 tsp (10 ml) water
1 tbsp (15 ml) finely chopped Chinese celery or regular celery
1 tsp (5 ml) finely chopped mint or parsley (optional)

1
In a saucepan combine pork, vinegar, fish sauce, garlic, ginger, turmeric, pepper, cloves, bay leaves, cinnamon and shallots, if using; mix well.
2
Let stand 10 to 15 minutes.
3
Bring to a boil, reduce heat to simmer; cover and cook 45 minutes or until meat is tender.
4
Stir in squash and fresh peas, if using; cook, covered, 10 minutes or until squash is tender.
5
Stir in frozen peas, if using; cook 1 minute longer.
6
Bring to a boil and stir in cornstarch mixture; reduce heat to simmer and cook 1 minute.
7
Stir in celery; cook 20 seconds.
8
Serve garnished with mint or parsley, if desired.
9
Variation:
10
For a slightly different flavor, first brown shallots or pearl onions in 1 1/2 tsp (7 mL) oil; remove from pan and lightly brown pork pieces, then add garlic and dry spices; cook 30 seconds, add other ingredients and return shallots or onions to the pan and proceed as above.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 lbs (750 g) pork butt or shoulder, cut into 1 1/2-inch (4 cm) cubes, 1 tsp (5 ml) minced ginger root, 1 tbsp (15 ml) minced garlic, 3 bay leaves, and more.

Yes, Filipino Turmeric-Scented Pork Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Filipino Turmeric-Scented Pork Stew

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