Pork stew with vegetables, celery, and ginger

Hearty vegetable stew with pork for every day: tender pork, rich vegetables, light freshness of ginger and herby note of celery. This is a step-by-step recipe with photos: I show how to cook stew in a pan without excess greasiness and with a clear technique.

Yield: 6 servings.

Caloric content: 97 kcal per 100 grams of the dish.

Cooking time: 60 minutes.

Ingredients

• celery – 300 g;
• potatoes – 550 g;
• pork (neck/shoulder) – 300 g;
• carrot – 130 g;
• bell pepper (can be frozen) – 130 g;
• tomatoes (cherry or regular) – 100 g;
• onion – 100 g;
• dried garlic – 0.5 tsp;
• fresh ginger – 20 g;
• salt, black pepper – to taste (guideline: 1–1.5 tsp salt);
• parsley – 10 g;
• vegetable oil – 2 tbsp;
• hot water – 350 ml.

Equipment: deep frying pan/wok with lid, knife, cutting board, grater, spatula, measuring cup.

Preparation

1. Peel the onion and dice it finely (5-7 mm). Slice the carrot into thin strips 3-4 cm long.

2. Heat the oil over medium heat. Add the onion and carrot and cook 5-7 minutes, until the vegetables are soft and slightly golden.

3. Cut the pork into strips 1.5-2 cm wide, dry with a paper towel and add to the vegetables.

4. Stir and fry the meat 5-6 minutes, until browned on all sides.

5. Add the peeled celery, cut into strips 1-1.5 cm long, and stir.

6. Peel the fresh ginger, grate it on a medium grater, and add to the frying pan.

7. Cook for another 2-3 minutes, to release the ginger's aroma.

8. Add the bell pepper, cut into small cubes (frozen can be added without thawing).

9. Cook 2-3 minutes, until the pepper is slightly softened but retains its shape.

10. Add the potatoes, cut into medium pieces 2-3 cm.

11. Pour in 350 ml of hot water, so that the liquid nearly covers the contents. Bring to a gentle boil.

12. Cover with a lid and simmer on low heat 15-20 minutes, until the potatoes are soft and the pork is cooked through.

13. Season the stew: add salt, dried garlic, and ground black pepper. Gently stir.

14. Add the tomatoes: whole cherry tomatoes or halved, larger ones into medium-sized cubes.

15. Carefully stir and cook for another 5 minutes. Remove from heat.

Serving: serve on plates and sprinkle with freshly chopped parsley. Pairs well with fresh bread or a light salad.

Substitutions and variations

• Pork can be replaced with turkey or chicken thigh (reduce the simmering time by 5-7 minutes).
• Use broth (vegetable/chicken/beef) instead of water for a deeper flavor.
• Both root and stalk celery can be used: the former gives a richer flavor, the latter provides freshness and a slight crunch.
• If you like it spicier, add a pinch of chili flakes at the stage with ginger.

Useful tips

• Dried meat browns better and gives a richer flavor.
• Salt closer to the end – it’s easier to adjust the balance when the vegetables have released their juice.
• Avoid stirring too often while simmering – the potatoes will remain intact.

Storage

• In the refrigerator – up to 3-4 days in a covered container.
• Freezing – up to 3 months (cool completely and portion out).
• Reheat on low heat under a lid or in the microwave in 60-90 second bursts; if needed, add a couple of tablespoons of water/broth.

Frequently asked questions

How to cook pork stew in a frying pan so that the meat is tender? Dry the pork before frying and simmer on low heat under a lid for 15-20 minutes.
Can I make vegetable stew with pork without ginger? Yes, just omit ginger or replace it with lemon zest/fresh garlic.
What can I substitute for celery in pork and vegetable stew? Parsnip or parsley root will work – the flavor will be milder but still expressive.
Can you make pork stew in a slow cooker? Yes: 'Frying' for steps 1-9, then 'Stewing' for 25-30 minutes.