| Prep: 20 mins | Cook: 1 hr 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 20g | 8g | 23g |
| sugars | fibre | protein | salt |
| 8g | 5g | 16g | 0.97g |
Greetings, fellow foodies! Today, we’re going to delve deep into one of my most beloved recipes, the Water Caltrop and Pork Stew. This enchanting dish embeds the heartiness of pork with the delicate umami flavors of traditional Asian ingredients, notably water caltrops and Chinese mushrooms. When my Cuban and Spanish roots demand a break from the tangy flavors of Caribbean tapas and tropical cocktails, I find solace in the gastronomic adventure this stew embarks upon.
A Cultural Fusion
Born and raised in the vibrant city of Miami, with Cuban and Spanish roots, I have always been intrigued by the culinary diversity the world offers. In this recipe, you’ll find a harmonious fusion. Think of it like a mesmerizing salsa, where diverse ingredients perform a seamless culinary dance. In fusing the exotic taste of water caltrops and Chinese mushrooms with the richness of pork ribs, it can easily become an ideal comfort food for a chilly night in or a spectacular centerpiece for your next dinner party.
A Stew of Health
Not only does this Water Caltrop and Pork Stew bring a storm of flavors, but it also carries a bouquet of health benefits. Water caltrops, a popular ingredient in Asian cuisine, are believed to be beneficial for one’s digestion and metabolism due to their high fiber and water content. Together with antioxidant-rich Chinese mushrooms and vitamin-packed carrots, this stew is not just a tasty delight but a wellness package in itself.
The stew’s hearty nature might reminiscent normally of classic beef stew, but its illustrious flavors and ingredients set it apart. Evoke your senses further by pairing it with a side of freshly steamed jasmine rice or a bowl of plain noodles to indulge in a true culinary treat.
From my kitchen in Miami to yours, I hope you’ll relish the warm, hearty flavors of this Water Caltrop and Pork Stew as much as I do. This recipe rings true to the belief that food is more than just sustenance; it’s a narrative, a cultural journey, and an expression of love. Enjoy, mis amigos, and here’s to our shared love for beautiful, nourishing, and delicious food.
What You’ll Need
- 1.5 lb pork ribs or pork belly
- 1 cup water caltrops
- 12 dried Chinese mushrooms
- 6 cups vegetable broth
- 2 large carrots
- 1 lotus root
- 2 pears
- 4 slices ginger
- 3 stalks scallions
- 2 tbsp cooking wine
- Salt, to taste
- Pepper, to taste
- 2 tbsp soy sauce
- 1 tbsp sugar
Method
Step One
Begin by soaking the dried Chinese mushrooms in hot water until they become soft. This can take around 30 minutes. Once soft, squeeze out the excess water, remove the stems and set them aside.
Step Two
While the mushrooms are soaking, start preparing the pork. If you’re using pork ribs, chop them into bite-sized pieces. If you’re using pork belly, cut it into small squares. Once cut, marinate the pork in the cooking wine, soy sauce, sugar, salt and pepper. Let the pork sit in the marinade while the mushrooms continue to soak.
Step Three
Now it’s time to prepare the rest of the ingredients. Peel and slice the carrots and lotus root. For the pears, peel and cut them into quarters, removing the core. Slice the ginger and scallions. Set all these ingredients aside.
Step Four
In a large pot, heat some oil over medium-high heat. Add in the ginger slices and sauté until fragrant. Add in the marinated pork and cook until it is browned on all sides.
Step Five
Once the pork is browned, add in the vegetable broth, carrots, lotus root, mushrooms, water caltrops, and pears. Bring the pot to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for at least 2 hours.
Step Six
After 2 hours, taste the stew and adjust the seasoning if necessary. Add in the sliced scallions and let the stew simmer for another 15 minutes. Your Water Caltrop and Pork Stew is now ready to serve. Enjoy hot for the best taste.
