Pork Stew With Chinese Flavors
- 2 pounds boneless pork shoulder, cut into 2-inch chunks
- 3 cups chicken, beef, or vegetable stock or water
- 2 tablespoons soy sauce, or more to taste
- 1 tablespoon dark sesame oil
- 3 large or 4 medium carrots, cut into large chunks
- 1 inch fresh ginger, cut crosswise into thin coins
- 1 or 2 small fresh hot green chiles, minced
- 10 garlic cloves
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro leaves for garnish
- 1/4 cup chopped scallions for garnish
- Put the pork, stock, soy sauce, sesame oil, carrots, ginger, chiles, garlic, and some salt and pepper in a pot.
- Bring to a boil, then adjust the heat so the mixture bubbles steadily but not furiously.
- Cover and cook, stirring every 30 minutes, until the meat is very tender and falling apart - 1 1/2 to 2 hours.
- Transfer the meat and vegetables to a bowl and turn the heat under the pot juices to high.
- Continue cooking until the liquid has thickened slightly and reduced to a cup or even less.
- Lower the heat so the mixture bubbles, then return the meat and vegetables to the sauce to reheat.
- Taste and adjust the seasonings, adding more soy sauce, and serve garnished with the cilantro and scallions.