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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The stew is slightly tart, but you can adjust exactly how tart by using more or less vinegar. I generally use more than soy, but my children like lots of juice so I add more soy to taste. Also, I tend to use jarred, minced garlic in place of fresh to save some time. The original recipe does not include onions or noodles and calls for boiling/simmering all the main ingredients until done and then straining the meat out so that you can brown it and thicken the sauce. Lungkow Vermicelli is bean thread noodles. I buy them at my local Asian store. 1 bundle is generally 1.3 ounces, but they come in packages of I think 8 bundles. They don't really have a taste on their own, but they soak up the flavor of the stew, and my kids love slurping them up. Ingredients:
2 -3 lbs boneless pork, cut into bite-sized chunks |
6 -10 garlic cloves, crushed |
1 tablespoon black pepper |
4 tablespoons soy sauce |
1/2 cup white vinegar |
3 cups water |
1 large onion, chopped |
1 -2 tablespoon cooking oil (to brown meat) |
2 tablespoons cornstarch, mixed with equal amount cold water (optional) |
1 1/3 ounces bean thread vermicelli (optional) |
2 -4 cups cooked rice |
Directions:
1. Brown pork in the oil.
2. Place all the ingredients except cornstarch, vermicelli and rice into a pot and bring to a boil.
3. Reduce heat and simmer for 30 minutes or until meat is tender.
4. Now you have several options: a)To thicken the sauce with cornstarch just stir the mixture in and return to a boil for a minute, keep stirring to avoid clumps. b) If you're using the vermicelli, stir the noodles into the stew and cook for about 3 more minutes. The noodles are done when they're clear and soft. (You may need to add a little more water.).
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