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Kwanghi Chan East meets West stew
FoodRecipes

Celebrate The Chinese New Year With This East Meets West Recipe

Introduce some Eastern ingredients to your weekly shop as we celebrate the Dublin Chinese New Year Festival and herald the year of the pig

Created by chef Kwanghi Chan who is originally from China and now living and working in Ireland, this Irish pork stew recipe with Chinese spices and dumplings will brighten up your midweek.

DCNYF is well under way and runs until 17 February celebrating the Year of the Pig. A Dublin City Council initiative, the festival aims to develop and showcase the best of Sino-Hibernian culture in Ireland and is jam-packed with events for everyone to enjoy. The Festival is jam packed with talks, comedy, workshops for adults and children, excursions and tours, visual arts, performance, film, music and many family friendly events, inviting all ages to immerse themselves in Chinese culture and be part of this cultural celebration. Many events are free to attend.

Everyone is encouraged to take part and a new recipe for a very different kind of stew has been released. Created by chef Kwanghi Chan who is originally from China and now living and working in Ireland, in association with the Bord Bia quality mark, this pork stew which you can make at home means even if you can’t make it to a festival event you can still take part in the celebrations.

Serves 6-8 as a family pot dish meal

Prep Time: 10 mins

Cook Time: 35 mins

You will need:

  • 400g Irish Bord Bia Quality Assured pork shoulders, cubed
  • 2 rooster potatoes peeled and cubed
  • 1 large carrot cut into 1 inch rounds
  • 3 cloves garlic smashed
  • 4 slices ginger
  • 1 tbsp cooking oil
  • 1 tbsp sesame oil

For the marinade:

  • 1 Star anise
  • 1 tsp sesame oil
  • 2 tsp light soy sauce
  • 1 tsp corn flour
  • White pepper to taste

For the stewing sauce:

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 small piece of rock cane sugar or 1-2 tsp brown sugar
  • 500ml water (add more if it gets a bit dry during cooking)
  • Potato starch or corn flour and water slurry for thickening

For the dumplings

  • 500g  green leafy vegetable (baby bok choy, Chinese cabbage, or Chinese chives)
  • 230g minced pork (or minced chicken or beef, as long as they aren’t too lean)
  • 160ml shaoxing wine
  • 120ml oil
  • 3 tbsp sesame oil
  • 1 tbsp salt
  • 3 tbsp soy sauce
  • ¼ tsp white pepper
  • 160ml water, plus more for sticking the wrappers together
  • 1 packet of dumpling wrappers

Let’s get cooking: let’s start with the stew.

Method:

  • Heat your pan on medium high heat, add oils
  • Saute ginger, garlic star anise until fragrant
  • Add pork cubes and cook for 2 minutes
  • Then add potatoes and carrot
  • Saute together for a minute
  • Add light soy sauce, dark soy sauce, rock sugar and toss to coat
  • Pour in water and bring to boil
  • Lower heat to low, cover, and allow to simmer for 25 minutes or until potatoes are soft and pork tender
  • Thicken gravy with cornstarch slurry. And start on the dumplings
  • While the stew is cooking! Wash your vegetables thoroughly and blanch them in a pot of boiling water. Transfer them to an ice bath to cool. Ring out all the water from the vegetables and chop very finely
  • In a large bowl, stir together the vegetable, pork, wine, oil, sesame oil, salt, soy sauce, white pepper, and 160ml water. Mix for 6-8 minutes, until very well-combined
  • To wrap the dumplings, dampen the edges of each circle with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side, until the dumpling looks like a fan. Make sure it’s completely sealed. Repeat until all the filling is gone, placing the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together.
  • To cook the dumplings, simple bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through, but still slightly al dente at this stage you can drop in to the stew this is a perfect way to let them soak up all the flavour from the stock, sprinkle with a handful of chopped spring onions to garnish. A perfect east meets west dish!

China is the number one global pigmeat importer as although around 56% of the global pig herd resides in China, they are still not self-sufficient in pigmeat production.  Rabobank estimate that Chinese pigmeat production will fall by between 5-10% during 2019 compared to prior year levels. For 2018, Ireland exported an estimated 60,000 tonnes to the Chinese market which is the most important International market outlet for Irish pigmeat exporters.

Recipe from Bord Bia

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