Aromatic Southeast Asian pork stew from Big Flavors of the Hot Sun: Hot Recipes and Cool Tips from the Spice Zone by Chris Schlesinger and John Willoughby

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Notes about this recipe

  • eve_kloepper on March 10, 2024

    This is not a stew, but a soup. 1 gallon of stock for 2 lbs. of meat! Excellent flavors, although next time I will not add the chopped chili peppers to the stock, but serve them as a garnish. Made things too hot for some, and even without the heat, the stock is plenty flavorful. Also , recipe asks for simmering the meat (lean pork) for 1 1/2 to 2 hours which is way too long for pork loin or tenderloin, which gets tough after much more than 20 to 25 minutes. Next time I will use 2 quarts of stock and serve the dish over rice noodles, not rice.

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