Malaysian-inspired pork stew with traditional garnishes from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 571) by Amanda Hesser

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Accompaniments: Green beans with coriander-coconut crust; Basmati rice with coconut milk and ginger; Jasmine tea rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on April 28, 2016

    This was an alright pork stew. It didn't have the depth of flavor that I'd like from a curry. This seemed very Americanized (as there probably isn't a lot of pork served in Malaysia). The garnishes were an interesting idea but didn't really translate all that well.

  • L.Nightshade on March 02, 2015

    Suffice it to say, this is a winner. "Wow" was heard repeatedly at the table, interspersed with miscellaneous gustatory murmurs. This dish hits all the notes, and has the kind of complexity that urges you to keep tasting more and more. Just lovely. And I do recommend the sweet potato as a base for serving; it was a great foil for the spices.

  • Delys77 on November 05, 2012

    Pg. 552 We really enjoyed this stew with curry like qualities. I used regular pork shoulder and it did become quite tender, which along with the smooth sauce made for a very nice texture to the dish. The tomatoes cook down and add a nice body to the sauce so no need to worry about peeling them. Also, the spice mixture is nice, but I did cut back on the cayenne a tiny bit, and this was just right for us. The major winner was the fresh garnish. Since we don't love peanuts I cut them out, and I substituted a little sriracha for the tabasco, the end result is a very fresh tasting component that adds some tang and heat to the dish. It acts like a garnish but the flavour impact is definitely much more than you would normally get from a garnish. Lovely dish.

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