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[7] Pork & Sweet Potato Stew
Well, Dreamwidth is certainly not going to replace Twitter and Discord as my go-to space for sharing food photos, since at a casual glance I can’t figure out if photo uploading has changed at all since the old LJ days when we hosted on Photobucket and then rummaged around with HTML… Let’s keep the HTML very simple, then, and say here is a photo of tonight’s dinner, which was pork & sweet potato stew with brown butter cornbread.
A month or so ago we got a giant pork shoulder at Costco, which we took home and hacked apart for freezer storage. (We did three or four quart-sized bags of small cuts, suitable for cassoulet or hong shao rou, as well as several larger pieces for char siu.) This weekend I defrosted one of the “cassoulet-style” bags, but since we’d made red-braised lion’s head meatballs last week neither of us wanted to do red-braising again quite so soon—and I hadn’t had the forethought to soak beans last night. Fortunately I discovered a can of navy beans in the back of our pantry, and with those plus a sweet potato I started putting ideas together.
I used this recipe as a starting point but ranged pretty far afield.
Ingredients, as best I remember them:
1 lb pork shoulder, cubed
1/4 cup flour, seasoned with Kosher salt, pepper, cinnamon, nutmeg, Penzey’s southwest spice mix
1 onion, chopped
Dried sage, rosemary/marjoram/herbs de Provence
1-2 Tbsp Shaoxing wine
2-3 cloves garlic, minced
2 shiitake mushrooms, sliced
1 Tbsp ssamjang (or a smaller amount doenjang + gochuhang)
2 cups beef broth
2 bay leaves
1 small can fire-roasted diced green chiles
1 sweet potato, cubed
1-2 stalks celery, diced
1 can navy beans, rinsed and drained
1 cup frozen peas, defrosted in warm water, then drained
1 small zucchini, sliced in thin half-moons
Instructions
Preheat oven to 350 F. Pat the pork dry with paper towels. Dredge in seasoned flour. Heat a little oil in a large Dutch oven and sear the pork, in two batches if necessary. Remove the pork to a plate and set aside.
Sauté the onions in the Dutch oven until soft. Add garlic, sage, other herbs, and sauté until fragrant. Deglaze with shaoxing wine if necessary, scraping up the browned bits. Add ssamjang and beef broth, plus one cup water. Bring to a simmer. Add bay leaves, green chilis, and shiitake mushrooms. Return pork to Dutch oven, ensuring each piece is at least half-submerged in broth.
Lid the Dutch oven and place in 350 F oven for one hour.
After one hour, stir gently, and add sweet potatoes, celery, and navy beans. Return to oven and bake another 30 minutes, then add zucchini and peas, and cook a final 10-15 minutes until vegetables reach your desired doneness. Taste and adjust seasonings as necessary.
A month or so ago we got a giant pork shoulder at Costco, which we took home and hacked apart for freezer storage. (We did three or four quart-sized bags of small cuts, suitable for cassoulet or hong shao rou, as well as several larger pieces for char siu.) This weekend I defrosted one of the “cassoulet-style” bags, but since we’d made red-braised lion’s head meatballs last week neither of us wanted to do red-braising again quite so soon—and I hadn’t had the forethought to soak beans last night. Fortunately I discovered a can of navy beans in the back of our pantry, and with those plus a sweet potato I started putting ideas together.
I used this recipe as a starting point but ranged pretty far afield.
Ingredients, as best I remember them:
1 lb pork shoulder, cubed
1/4 cup flour, seasoned with Kosher salt, pepper, cinnamon, nutmeg, Penzey’s southwest spice mix
1 onion, chopped
Dried sage, rosemary/marjoram/herbs de Provence
1-2 Tbsp Shaoxing wine
2-3 cloves garlic, minced
2 shiitake mushrooms, sliced
1 Tbsp ssamjang (or a smaller amount doenjang + gochuhang)
2 cups beef broth
2 bay leaves
1 small can fire-roasted diced green chiles
1 sweet potato, cubed
1-2 stalks celery, diced
1 can navy beans, rinsed and drained
1 cup frozen peas, defrosted in warm water, then drained
1 small zucchini, sliced in thin half-moons
Instructions
Preheat oven to 350 F. Pat the pork dry with paper towels. Dredge in seasoned flour. Heat a little oil in a large Dutch oven and sear the pork, in two batches if necessary. Remove the pork to a plate and set aside.
Sauté the onions in the Dutch oven until soft. Add garlic, sage, other herbs, and sauté until fragrant. Deglaze with shaoxing wine if necessary, scraping up the browned bits. Add ssamjang and beef broth, plus one cup water. Bring to a simmer. Add bay leaves, green chilis, and shiitake mushrooms. Return pork to Dutch oven, ensuring each piece is at least half-submerged in broth.
Lid the Dutch oven and place in 350 F oven for one hour.
After one hour, stir gently, and add sweet potatoes, celery, and navy beans. Return to oven and bake another 30 minutes, then add zucchini and peas, and cook a final 10-15 minutes until vegetables reach your desired doneness. Taste and adjust seasonings as necessary.
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