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Pork Stew with Vegetables, Celery, and Ginger
Instructions
Peel the onion and dice it finely (5–7 mm). Cut the carrot into thin strips 3–4 cm long.
Heat the oil over medium heat. Add the onion and carrot and cook for 5–7 minutes, until the vegetables soften and turn slightly golden.
Cut the pork into strips 1.5–2 cm wide, pat them dry with paper towel, and add them to the vegetables.
Stir and fry the meat for 5–6 minutes, so it browns on all sides.
Add the peeled celery, cut into strips 1–1.5 cm, and stir.
Peel the fresh ginger, grate it on a medium grater, and add it to the pan.
Cook for another 2–3 minutes, so the ginger releases its aroma.
Add the bell pepper, cut into small cubes (frozen pepper can go in without thawing).
Cook for 2–3 minutes, so the pepper softens a little but keeps its shape.
Add the potatoes, cut into medium pieces of 2–3 cm.
Pour in 350 ml of hot water, so the liquid almost covers the contents. Bring to a gentle boil.
Cover with a lid and simmer over the lowest heat for 15–20 minutes, until the potatoes are tender and the pork is cooked through.
Season the stew: add salt, dried garlic, and ground black pepper. Stir gently.
Add the tomatoes: cherry tomatoes whole or halved, larger ones cut into medium cubes.
Stir carefully and cook for another 5 minutes. Take off the heat.
Substitutions and Variations
- You can replace the pork with turkey or chicken thigh (reduce the simmering time by 5–7 minutes).
- Instead of water, use stock (vegetable, chicken, or beef) – the flavour will be deeper.
- Both celeriac and stalk celery work: the former gives a richer flavour, the latter freshness and a light crunch.
- If you like it spicier, add a pinch of chilli flakes at the ginger stage.
Useful Tips
- Patted-dry meat browns better and gives a brighter flavour.
- Salt closer to the end – it is easier to adjust the balance once the vegetables have released their juices.
- Do not stir too often during simmering – the potatoes will stay whole.
Storage
- In the fridge – up to 3–4 days in a container with a lid.
- Freezing – up to 3 months (cool completely and pack into portions).
- Reheat over low heat under a lid, or in the microwave in bursts of 60–90 seconds; add a couple of spoonfuls of water or stock if needed.
FAQ
How do I cook pork stew in a pan so the meat stays tender? +
Pat the pork dry before frying, and simmer it over the lowest heat under a lid for 15–20 minutes.
Can I make vegetable pork stew without ginger? +
Yes, simply leave the ginger out, or replace it with lemon zest or fresh garlic.
What can I use instead of celery in pork and vegetable stew? +
Parsnip or parsley root will work – the flavour will be milder but still expressive.
Can I cook pork stew in a multicooker? +
Yes: use the "Fry" mode for steps 1–9, then "Stew" mode for 25–30 minutes.
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