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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.
Caloric content: 97 kcal per 100 grams of the dish.
Ingredients
Show 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
- Peel the onion and dice it finely (5-7 mm). Slice the carrot into thin strips 3-4 cm long.
- Heat the oil over medium heat. Add the onion and carrot and cook 5-7 minutes, until the vegetables are soft and slightly golden.
- Cut the pork into strips 1.5-2 cm wide, dry with a paper towel and add to the vegetables.
- Stir and fry the meat 5-6 minutes, until browned on all sides.
- Add the peeled celery, cut into strips 1-1.5 cm long, and stir.
- Peel the fresh ginger, grate it on a medium grater, and add to the frying pan.
- Cook for another 2-3 minutes, to release the ginger's aroma.
- Add the bell pepper, cut into small cubes (frozen can be added without thawing).
- Cook 2-3 minutes, until the pepper is slightly softened but retains its shape.
- Add the potatoes, cut into medium pieces 2-3 cm.
- Pour in 350 ml of hot water, so that the liquid nearly covers the contents. Bring to a gentle boil.
- Cover with a lid and simmer on low heat 15-20 minutes, until the potatoes are soft and the pork is cooked through.
- Season the stew: add salt, dried garlic, and ground black pepper. Gently stir.
- Add the tomatoes: whole cherry tomatoes or halved, larger ones into medium-sized cubes.
- 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.
