Asian Pork Rib Stew Recipe
Key Notes: Paleo, keto, low carb, diabetic-friendly
This stew is originally Chinese in origin, a form of community stew that added anything and everything that was leftover after the new year celebrations.
However, despite the name, these days it only contains a few ingredients.
Nevertheless, this hearty tomato based soup is filled with tender pieces of organic pork rib meat, sweet cabbage, and melt in your mouth chunks of carrots.
The irresistible smoky flavor is brought about by just a dollop of organic, sugar-free barbecue sauce.
Pre-boiling the meat gives a cleaner flavor and prevents the broth from being gamey.
Don’t salt the stew until you’re ready to serve, or else it could make the meat tough during the cooking process.
If you have a pressure cooker, you can create this savory and hearty stew in a quarter of the time, but we think that the scent of it simmering on the stove is also a delight in and of itself.
- 1 lb organic pork ribs, boneless or bone in, cut into 1 inch pieces
- 1 tablespoon organic olive oil
- ½ head of organic cabbage, divided into 4ths