Northern Thai Pork Stew
Stephen Wiesenauer - World Missionary
This is actually a Thai adaptation of a Taiwanese dish brought by immigrants about a century ago. The version shared here is a family favorite of the Wiesenauer family. Super easy to make. Smells and tastes amazing.
Course Main Course
- 2 lbs pork cut into 2 inch pieces
- 4-6 potatoes peeled and cut into 2 inch pieces
- 1/2 cup soy sauce
- 1/4 cup cooking wine
- 2 slices ginger root approximately 2 inches long each
- 2 whole star anise
- 2 cloves garlic
- 2 tbsp sugar
- Enough water or chicken broth to cover ingredients
Put ingredients in crockpot and cook on low for approximately 6 hours. Add more water as needed.
Serve over rice.
This dish is traditionally served with hard boiled “stewed” eggs. The eggs are boiled and peeled first, and then soaked in some of the stew sauce overnight in the fridge.
Then return the eggs to the stew when you reheat it.
The eggs only work if you plan on making the stew a day ahead of time or if you plan on having leftovers for the next day.