Best 3 Pork Vegetable And Tamarind Stew Recipes

Embark on a culinary journey to Southeast Asia and discover the tantalizing flavors of Pork, Vegetable, and Tamarind Stew. This delectable dish, originating from Thailand, is a harmonious blend of sweet, sour, and savory notes that will tantalize your taste buds. Succulent pork is braised in a rich tamarind-based sauce, infused with aromatic spices and an array of colorful vegetables, creating a vibrant and flavorful stew. The tangy tamarind adds a delightful sourness, while the addition of palm sugar lends a subtle sweetness, balancing the flavors perfectly. Prepare to be captivated by the symphony of textures and flavors in this authentic Thai pork stew. Additionally, explore variations of this classic dish, including a vegetarian version featuring tofu instead of pork, and a spicy rendition that incorporates chili peppers for an extra kick.

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PORK, VEGETABLE, AND TAMARIND STEW

Pork, Vegetable, and Tamarind Stew image

The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Categories Bon Appétit Philippines Soup/Stew Pork Tamarind Garlic Bok Choy Mushroom Pepper Eggplant Radish Dinner Winter Okra Stew

Yield Serves 8

Number Of Ingredients 19

Ingredients

10 dried bay leaves
1/2 cup black peppercorns
1 cup dried shiitake mushrooms
3 tablespoons vegetable oil, divided
1 medium white onion, chopped
2 heads of garlic, cloves chopped
2 jalapeños, thinly sliced
3 medium tomatoes, quartered
4 pounds St. Louis-style pork spareribs or skinless, boneless pork shoulder (Boston butt), or a combination of both
1 (8-ounce) package dried tamarind pulp with or without seeds
Kosher salt
4 baby bok choy, halved lengthwise
1 small Japanese eggplant, cut into 1-inch pieces
2 watermelon radishes or globe radishes, cut into 3/4-inch pieces
4 ounces Chinese long beans or green beans, cut into 2-inch lengths
1 cup small okra
1 tablespoon fish sauce; plus more for serving (optional)
Special Equipment
A layer of cheesecloth; a spice mill

Steps:

Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Grind mushrooms in spice mill to a powder.
Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes. Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes. Add ribs, mushroom powder, reserved sachet, and 12 cups water. Bring to a boil, then reduce heat. 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). 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. Season with salt and push tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level of sourness is reached. Discard any remaining tamarind.
Heat remaining 1 Tbsp. oil in a medium skillet over medium-high. Cook bok choy, eggplant, radishes, beans, and okra, tossing occasionally, until crisp-tender, about 5 minutes. Add 1 Tbsp. fish sauce and toss to coat. Divide vegetables, ribs, and broth among bowls; serve drizzled with more fish sauce, if desired.
Do Ahead
Ribs can be cooked 3 days ahead. Let cool; cover and chill.

BRAISED PORK AND VEGETABLE STEW

Braised Pork and Vegetable Stew image

This braised pork stew is warming and comforting! Great over mashed potatoes, noodles, or rice.

Provided by Michelle Klingbeil

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h20m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 pound pork butt steaks, cubed
½ medium head cabbage, chopped
1 onion, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 clove garlic, chopped
1 cup chicken stock
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup water
1 tablespoon cornstarch

Steps:

Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 16.4 g, Cholesterol 50 mg, Fat 12.8 g, Fiber 4.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 1003.6 mg, Sugar 7.4 g

SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)

Sinigang (Tamarind Broth With Pork and Vegetables) image

This is the soup that made me like vegetables when I was growing up. You always measure sinigang by sourness, which is so much a part of our cuisine - layers of acid coming from vinegar, fresh citrus, tamarind and unripe fruits. Here, sour is a power move, hitting you all the way at the back of your tongue. Whole serrano chiles bring a low-frequency spicy hum, adding not so much heat as depth. The daikon should be left in big, juicy chunks, so when you bite into them, you get an unexpected touch of coolness in the hot broth.

Provided by Angela Dimayuga

Categories dinner, grains and rice, one pot, soups and stews, vegetables, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons neutral oil, such as canola
12 whole garlic cloves, crushed
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces, excess fat trimmed
Kosher salt and freshly ground black pepper
2 cups Vietnamese concentrated cooking tamarind ("nuoc me chua"), or 1 (14-ounce) block tamarind paste, liquefied (see Tip)
2 medium yellow onions, halved from tip to tip, then each half cubed into 4 quarters
1/4 cup fish sauce
2 whole serrano chiles
1 daikon (1 3/4 pounds), peeled and sliced into 1 1/2-inch chunks
1/2 pound long beans, cut into 2-inch pieces
1 Japanese eggplant (about 5 ounces), sliced into 1-inch pieces
2 medium tomatoes, halved, then each half cubed into 4 quarters
10 ounces baby spinach (about 8 packed cups)
1/2 cup fresh lemon juice (from 2 to 3 lemons)
Steamed jasmine rice, for serving

Steps:

In a large pot, heat the oil over medium-high until shimmering. Add the garlic and cook until toasted, 1 minute. Add the pork, season with 1 1/2 tablespoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the tamarind, onion, fish sauce, serrano chiles and 10 cups water, and bring to a boil over high.
Once the mixture comes to a boil, lower the heat to medium, cover and simmer until the pork is softened but not fully tender, about 1 1/2 hours.
Stir in the daikon, cover and continue to simmer until daikon is tender and the pork is yielding, about 30 minutes.
Uncover and discard the chiles. Add the long beans, eggplant, tomatoes and spinach and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
Stir in the lemon juice. Serve over rice.

Tips:

If you can't find tamarind paste, you can use 1 tablespoon of tamarind concentrate or 2 tablespoons of lemon juice as a substitute.
To make the stew even more flavorful, you can brown the pork before adding it to the pot.
If you don't have a slow cooker, you can make this stew in a Dutch oven over low heat for 2-3 hours.
Serve the stew over rice or noodles, or with a side of steamed vegetables.

Conclusion:

This pork, vegetable, and tamarind stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of pork, vegetables, and tamarind creates a flavorful and satisfying stew that is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give this stew a try.