Best 4 Cantonese Pork Stew Recipes

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Cantonese Pork Stew, a classic dish from the Guangdong province of China, is a symphony of flavors that will tantalize your taste buds. This hearty and comforting stew features tender chunks of pork braised in a savory sauce made with soy sauce, rice wine, ginger, garlic, and various aromatic spices. Served over fluffy white rice, this delectable dish is sure to become a favorite in your household.

In this article, we present a collection of Cantonese Pork Stew recipes that cater to different preferences and skill levels. From traditional methods using a clay pot to modern variations cooked in a slow cooker or Instant Pot, these recipes offer a range of options for home cooks of all experience levels. Each recipe provides detailed instructions, helpful tips, and beautiful photos to guide you through the cooking process.

Whether you're a seasoned chef looking to expand your culinary repertoire or a beginner seeking to master a classic dish, our Cantonese Pork Stew recipes are designed to guide you towards creating a delicious and authentic meal. With options for both stovetop and pressure cooker methods, these recipes ensure that you can enjoy this delectable stew regardless of your kitchen equipment.

Here are our top 4 tried and tested recipes!

CANTONESE PORK



Cantonese Pork image

This Cantonese-style recipe is our favorite way to prepare pork loin. We love it with fried rice and veggies, but it's also delicious sliced and served cold as an appetizer. Try dipping it in soy sauce, hot mustard and sesame seeds. -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 10 servings.

Number Of Ingredients 12

3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon Chinese cooking wine or mirin (sweet rice wine)
4 garlic cloves, crushed
1 teaspoon minced fresh gingerroot
1 teaspoon hoisin sauce
1 teaspoon oyster sauce
1 teaspoon Chinese five-spice powder
1 teaspoon salt
1 teaspoon red food coloring, optional
1 boneless pork loin roast (about 4 pounds)

Steps:

  • In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 262 calories, Fat 10g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 498mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

CANTONESE BARBECUED PORK



Cantonese Barbecued Pork image

This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired.

Provided by SHERRY_G

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h6m

Yield 6

Number Of Ingredients 11

2 tablespoons dry sherry
2 slices fresh ginger root
1 tablespoon oyster sauce
½ teaspoon Chinese five-spice powder
4 ½ teaspoons soy sauce
1 tablespoon white sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
½ teaspoon ground cinnamon
1 ½ pounds pork shoulder roast
1 tablespoon honey

Steps:

  • In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
  • Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
  • Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
  • Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
  • Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

Nutrition Facts : Calories 158 calories, Carbohydrate 10.2 g, Cholesterol 44.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 451.4 mg, Sugar 7.7 g

CANTONESE PORK STEW



Cantonese Pork Stew image

Make and share this Cantonese Pork Stew recipe from Food.com.

Provided by dicentra

Categories     Easy

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 lbs pork, cut in strips
1 (8 ounce) can tomato sauce
3/4 cup sliced onion
3/4 cup sliced red bell pepper
3/4 cup sliced mushrooms
3 tablespoons brown sugar
1 1/2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 tablespoon dry sherry
1/2 cup pineapple chunk
1/2 cup halved snow peas
2 tablespoons cornstarch
1/4 cup cold water
salt and pepper
3 cups cooked rice

Steps:

  • Combine all ingredients except pineapple, snow peas, cornstarch, water, salt, pepper and rice in slow cooker. Cover and cook on low 6-8 hours, adding pineapple and snow peas during the last 15 minutes.
  • Turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring until thickened, 2-3 minutes. Season to taste with salt and pepper. Serve over rice.

Nutrition Facts : Calories 430.1, Fat 10.8, SaturatedFat 3.6, Cholesterol 95.2, Sodium 285.8, Carbohydrate 45.5, Fiber 2.1, Sugar 13.7, Protein 34.9

CANTONESE-STYLE TARO AND PORK BELLY CASSEROLE



Cantonese-Style Taro and Pork Belly Casserole image

This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.

Provided by Wilson Tang

Categories     HarperCollins     Dinner     Pork     Wheat/Gluten-Free     Tree Nut Free     Dairy Free     Christmas     Peanut Free     Sesame Oil

Yield Serves 10

Number Of Ingredients 13

5 pounds pork belly, skin on
1 tablespoon dark soy sauce
1 tablespoon neutral oil
6 pounds fresh taro, peeled and cut into ¼ by 3 by 1-inch slices
1 teaspoon salt
2 teaspoons MSG
4 teaspoons sugar
1 tablespoon Shaoxing wine
1¼ tablespoons toasted sesame oil
¾ tablespoon chicken powder
½ teaspoon ground white pepper
½ teaspoon Chinese five-spice powder
2 cups fermented bean curd

Steps:

  • BRING a large pot of water to a boil. Submerge the pork belly in the boiling water for 2 minutes to clean it. Remove from the pot and place in a colander. Rinse under cold water.
  • USING a siu yuk poker (a needle or skewer works just as well), poke holes in the skin of the pork belly. (This will make the skin crispy after cooking.)
  • IN a large bowl, toss the pork belly with the soy sauce to coat.
  • MEANWHILE, heat the neutral oil in a large skillet to 350°F over medium-high heat. Add the pork belly and fry for 2 minutes on each side. Remove from the oil and set aside on a paper towel-lined plate.
  • MAKING sure your oil is still at 350°F, add the taro (working in batches, if needed) and fry for about 2 minutes, until lightly browned. Remove and drain on a paper towel-lined tray.
  • ONCE the pork belly is cool enough to handle, cut it into 3-inch strips. Place in a large bowl and mix with the taro.
  • IN a small bowl, combine the salt, MSG, sugar, wine, toasted sesame oil, chicken powder, white pepper, five-spice powder, and fermented bean curd. Stir until the bean curd is broken up. Pour over the pork belly and taro mixture and toss until coated.
  • ON a heat-safe tray, alternate tiles of pork belly and taro root, tightly packed. You can use multiple trays. Using the steaming method below, steam the trays in batches for 30 minutes, or until tender.
  • USING a spatula or your hands, transfer the pork belly to the platter, maintaining the alternating pattern. Pour the remaining sauce on top and serve.
  • How to Steam:
  • Steaming is perhaps what sets dim sum apart from all other dumpling-loving kitchens of the world. We steam everything at Nom Wah in an industrial Vulcan steamer. At home, I recommend steaming in a wok. Steaming times vary depending on the density and size of what you are steaming. But the general setup to steam in a wok is as follows.
  • Fill the wok with enough water to come up to the lower rim of the steamer but not so much the waterline is above the food bed. Line the bottom of the steamer with paper or a lotus leaf or something so that the fiddly bits won't fall through the cracks. (If steaming dumplings or bao, you won't need to line the steamer.) Place whatever needs steaming in the basket, leaving ample room between items. Bring water to boil and steam for the desired duration. If you need more water-water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
  • If you do want to DIY it, just use a plate in a pot. All you need is tinfoil and a plate that fits in your pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball-sized balls and placing them in the bottom of the pot, making sure their tops rest above the waterline. Rest the plate on the tinfoil, cover, and steam. This method is especially useful when making rice rolls, in which you'll be using a cake pan instead of the plate.
  • You can put anything in the steamer as long as it isn't so small that it would tumble through the holes into the roiling waters below.

Tips:

  • Choose the right cut of pork. Pork shoulder, pork butt, and pork loin are all good choices for this stew. These cuts are well-marbled and will become tender when braised in the flavorful sauce.
  • Brown the pork before braising. This will help to develop flavor and color in the stew.
  • Use a variety of vegetables in your stew. This will add flavor, color, and nutrients to the dish. Some good choices include carrots, celery, onions, potatoes, and peas.
  • Season the stew well. Use a combination of salt, pepper, garlic, ginger, and five-spice powder to create a flavorful dish.
  • Cook the stew until the pork is tender and the vegetables are cooked through. This will usually take about 1 hour.
  • Serve the stew with rice or noodles.

Conclusion:

Cantonese pork stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its tender pork, flavorful sauce, and colorful vegetables, this stew is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give this Cantonese pork stew a try.

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