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Grandma's Hearty Pork and Vegetable Stew

A comforting and flavorful dish made with tender pork ribs and a medley of fresh vegetables, perfect for family gatherings or chilly evenings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Asian, Family Recipe
Calories: 300
Ingredients Method Notes

Ingredients
  

For the stew
  • 2 tablespoons neutral oil A good quality canola or vegetable oil works great here.
  • 6 cloves garlic, chopped Fresh garlic is key for flavor.
  • ½ teaspoon ground white pepper Adds a subtle warmth.
  • 1.5 pounds chopped pork ribs Look for well-marbled ribs for extra tenderness.
  • 6 cups water Use filtered water if possible for a cleaner taste.
  • 3 dried shiitake mushrooms rinsed These add umami depth.
  • 8 ounces peeled daikon, cut into 1-inch chunks (about 2 cups) This radish variety mellows out as it cooks.
  • 2 tablespoons soy sauce Use low-sodium if you prefer less salt.
  • 2 tablespoons oyster sauce Adds richness.
  • ½ tablespoon Golden Mountain Sauce or Maggi Seasoning Not everyone has this in their pantry, but it’s well worth the investment.
  • 1 teaspoon black soy sauce (optional) For added color and depth.
  • 1 medium carrot, cut into bite-sized pieces (about 100 g) Sweet, crunchy goodness.
  • 2 cups green cabbage pieces Adds a perfect texture contrast.
  • 2 cups Chinese broccoli (gai lan) or kale, roughly chopped Nutrient-packed and visually appealing.
  • 1 serving Jasmine rice (optional for serving) Fluffy rice pairs excellently with the stew.

Method
 

Preparation
  1. In a large pot, add the neutral oil, chopped garlic, and ground white pepper. Sauté over medium heat until the garlic starts to turn golden, about 2-3 minutes.
  2. Add the chopped pork ribs to the pot, stirring quickly to combine with the garlic. Sauté for an additional 5 minutes until the pork begins to brown.
  3. Pour in the water and toss in the dried shiitake mushrooms, daikon chunks, soy sauce, oyster sauce, Golden Mountain Sauce, and black soy sauce (if using). Stir to combine thoroughly.
  4. Let the mixture come to a gentle simmer, partially cover, and reduce heat to medium-low. Continue simmering for about 30 minutes, until the pork becomes fork-tender.
  5. After 30 minutes, carefully remove the shiitake mushrooms, squeezing them gently to release excess liquid. Set the mushrooms aside to cool, then slice the caps thinly and add them back to the pot.
  6. Add the carrot, green cabbage, and Chinese broccoli (or kale) to the stew. Simmer for another 10 minutes, until the vegetables are tender but still vibrant.
  7. Taste the stew and adjust seasoning if needed. If too thick, add more water.
  8. Serve the stew in bowls with a side of fluffy Jasmine rice if desired.

Notes

For extra softness, pre-soak shiitake mushrooms in warm water for 20 minutes. Avoid rushing the simmering process as it is crucial for developing deep flavors.