This flavourful Philippine stew, with its mellow mix of vinegar and soy sauce, pairs beautifully with rice or noodles.
- Portion size 8 servings
Ingredients
Method
Trim fat from pork; cut into 1-1/2-inch (4 cm) cubes. In Dutch oven, heat oil over medium-high heat; brown pork in 3 batches. Transfer to bowl.
Drain off fat from pan. Reduce heat to medium; cook onions, carrots, garlic, ginger, bay leaves, cloves, cinnamon and pepper, stirring, until chopped onions are golden, 6 minutes. Stir in 1 cup (250 mL) water, vinegar and soy sauce; bring to boil, stirring to scrape up brown bits.
Return pork and any accumulated juices to pan. Cover and bake in 350°F (180°C) oven until pork is tender, about 1 hour. Discard bay leaves. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Or freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Reheat over medium heat, stirring, until hot, about 20 minutes.)
Mix 1 tbsp (15 mL) water with cornstarch; stir into pot with celery and cook over medium heat for 1 minute.
Nutritional facts <b>Per serving:</b> about
- Sodium 677 mg
- Protein 38 g
- Calories 327.0
- Total fat 13 g
- Cholesterol 107 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
%RDI
- Iron 20.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 137.0
- Vitamin C 8.0
