“This is a sweet and sour stew that everyone will enjoy! To save time the pork can be browned up to a day ahead and refrigerated. This is even better served the following day! You can also add in a small amount of fresh ginger if desired and 2 medium onions can be used in place of the frozen pearl onions. Serve this over hot cooked rice, This stew freezes well, adjust all ingredients to taste.”
2hrs 30mins

Ingredients Nutrition


  1. In a Dutch oven heat oil and butter over medium heat.
  2. Season the pork with salt and pepper then add to oil and brown on all sides; transfer to a bowl (since there is quite a lot of pork you will have to do this in 2-3 batches).
  3. Add in frozen pearl onions (or onion slices if using) garlic, carrots, celery, bay leaf, cloves, cinnamon stick and dried red pepper flakes or cayenne (if using) saute for about 5-6 minutes.
  4. Stir in broth or water, vinegar and soy sauce; bring to a boil and stir with a wooden spoon to scrape up any browned bits in the bottom of the pan.
  5. Return the browned pork to the pot along with any juices from the bowl; mix to combine and season with salt and black pepper.
  6. Set oven to 325 degrees.
  7. Cover the pot and bake for about 2 hours.
  8. Check after 1 hour of cooking time and add in more broth or water if needed and discard the cinnamon stick, season with more salt and pepper if desired.
  9. The last 15 minutes of cooking time mix cornstarch with water until smooth add into the simmering stew and cook until thickened (the stew will not be very thick).

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