“The stew is slightly tart, but you can adjust exactly how tart by using more or less vinegar. I generally use more than soy, but my children like lots of "juice" so I add more soy to taste. Also, I tend to use jarred, minced garlic in place of fresh to save some time. The original recipe does not include onions or noodles and calls for boiling/simmering all the main ingredients until done and then straining the meat out so that you can brown it and thicken the sauce. Lungkow Vermicelli is bean thread noodles. I buy them at my local Asian store. 1 bundle is generally 1.3 ounces, but they come in packages of I think 8 bundles. They don't really have a taste on their own, but they soak up the flavor of the stew, and my kids love slurping them up.”

Ingredients Nutrition


  1. Brown pork in the oil.
  2. Place all the ingredients except cornstarch, vermicelli and rice into a pot and bring to a boil.
  3. Reduce heat and simmer for 30 minutes or until meat is tender.
  4. Now you have several options: a)To thicken the sauce with cornstarch just stir the mixture in and return to a boil for a minute, keep stirring to avoid clumps. b) If you're using the vermicelli, stir the noodles into the stew and cook for about 3 more minutes. The noodles are done when they're clear and soft. (You may need to add a little more water.).

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