Filipino Pork and Vegetable Stew with Seasonal Greens
A hearty Filipino-inspired pork stew featuring tender pork simmered with seasonal vegetables and leafy greens, capturing authentic flavors with a gentle poaching technique for weeknight ease.
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Overview
This Filipino Pork and Vegetable Stew with Seasonal Greens is a comforting and nourishing dish perfect for weeknight dinners. It features tender chunks of pork gently poached in a flavorful broth infused with garlic, ginger, and traditional Filipino seasonings. Seasonal vegetables and leafy greens add freshness and color, making this stew both hearty and well balanced.
Why you’ll love it
- Uses simple ingredients with authentic Filipino flavors.
- Gentle poaching keeps pork tender and juicy.
- Incorporates fresh seasonal vegetables and greens for nutrition and texture.
- Easy to prepare and perfect for cozy dinners.
Ingredient notes
Pork: Use pork shoulder or pork butt, cut into bite-sized pieces for tenderness upon slow poaching.
Vegetables: Choose seasonal vegetables like carrots, green beans, or squash depending on availability.
Leafy greens: Asian greens such as kangkong (water spinach), spinach, or bok choy work best.
Filipino seasonings: Fish sauce and bay leaves add authentic aroma and depth.
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Serving & storage
Serve the stew hot over steamed white rice for a traditional Filipino meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve the texture of the pork and vegetables. This stew also freezes well; cool completely before freezing in portions and thaw overnight in the fridge before reheating.
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Chef tips
- For extra depth, you can toast the bay leaves in a dry pan before adding to the stew.
- If preferred, substitute water with homemade pork or chicken broth for richer flavor.
- Make sure not to boil vigorously after adding the pork to keep it tender.
- Use a heavy-bottomed pot to prevent sticking and promote even cooking.
- Leafy greens should be added last to preserve their vibrant color and texture.
Ingredients
- 800 g (1.75 lbs)pork shoulder, cut into 3 cm cubes
- 2 tbspvegetable oil
- 1 mediumonion, finely chopped
- 4 clovesgarlic, minced
- 2 tbspfresh ginger, minced
- 2 mediumcarrots, sliced
- 150 g (5 oz)green beans, trimmed and halved
- 1 mediumpotato, peeled and diced (optional)
- 1 liter (4 cups)water or pork broth
- 3 tbspfish sauce (patis)
- 2bay leaves
- 150 g (5 oz)leafy greens (e.g., kangkong, spinach, or bok choy), roughly chopped
- Salt and freshly ground black pepperto taste
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Equipment
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon or spatula
- Measuring spoons
- Measuring jug
Nutrition per serving
- Calories420
- Protein35 g
- Carbs18 g
- Fat20 g
Step-by-step
Step 1
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.Step 2
Add the minced garlic and ginger, cooking for about 1-2 minutes until fragrant. Stir frequently to avoid burning.Step 3
Add the pork cubes to the pot. Cook, stirring occasionally, until the pork is browned all over, about 7 minutes.Step 4
Pour in the water or pork broth, then add the fish sauce and bay leaves. Stir to combine and bring to a gentle simmer.Step 5
Cover the pot partially and let the pork simmer gently for 45 minutes. This slow poaching will make the pork tender and flavorful.Step 6
Add the carrots, green beans, and potato (if using) to the pot. Continue simmering uncovered for another 10-12 minutes until the vegetables are tender.Step 7
Stir in the leafy greens and cook for a further 3-5 minutes until just wilted.Step 8
Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.
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