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
- 1 organic onion, divided into 8ths
- 2 organic carrots, cut into 1 inch pieces
- 2 organic ripe tomato on the vine, diced
- 1 tablespoon organic ketchup
- 1 tablespoon organic barbecue sauce
- Salt and pepper
- Bring a pot of water to a boil and cook the pork ribs until no longer pink inside. Strain and discard the water.
- Saute onion in olive oil over high heat until it begins to caramelize. Add diced tomatoes and cook until softened. Add pre-boiled ribs, cabbage, carrots, organic ketchup, organic barbecue sauce, and enough water to cover all the ingredients.
- Bring to a boil, reduce to a simmer, cover and allow to cook until ribs are very tender, about 1.5 – 2 hours.
- Serve hot, with salt and pepper to taste.