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Five Spice Pork Stew is an easy, satisfying meal
Sometimes recipes are born from a mistake. Five Spice Pork Stew is an example of that being quite a good thing. Another pork dish we like uses cumin, which is nearly the same color as Five Spice Powder. I accidentally grabbed the wrong jar, and when my nose told me I had added the wrong ingredient, it was too late. I decided to roll with it and find other flavors that would go well with the Five Spice and we’ve been enjoying this stew ever since.
All of these flavors add up to a satisfying, comforting dish that is very welcome on these between the seasons days. Five Spice Pork Stew is quite easy to pull together and uses a very economical cut of pork. “Pork Country Ribs” are usually available in the supermarket, and might be labeled pork steak. It comes from a shoulder roast and really shines with a long braise time in a stew. It becomes tender, very tasty, and melds beautifully with the flavor in Five Spice Powder.
What is Chinese Five Spice?
Most of this recipe probably doesn’t require many ingredients you don’t already have on hand. The one exception might be Chinese Five Spice. Chinese Five Spice originated in Southern China and it encompasses sweet, sour, bitter, salty, and savory flavors. A lot of Asian cooking works with complementary and contrasting flavors, and Five Spice does this well. It goes very nicely with the richness of pork, and the kick of heat from the poblano peppers.
Where can I find Chinese Five Spice Powder?
You might think laying your hands on this spice blend will be hard. While that may have been the case a few years ago, many supermarkets carry it these days. If your local ones don’t, you can find it online. Here is a brand that I like. I suppose each company has its own exact formula, but they usually contain a mixture of cinnamon, fennel, cloves, star anise, and white pepper. I have seen other mixtures, but I think this is the most common one. It goes well with pork and gives this stew a rich background flavor that is almost indefinable but intensely satisfying.
What kind of pan works best?
This is an oven stew and I use my enamel over cast iron brazier pan to cook it in – a most useful item. A brazier is a wide, somewhat shallow pan with a lid. Honestly, I’m not sure how I once lived without it – I use it a lot for all sorts of things. Mine is similar to this one
, though I think I bought the one I have at a thrift store. The main advantage of a brazier is that the heavy construction holds and conducts heat very well, which is important for a dish like this.
Can I use other pans?
You could use a 12-inch cast iron skillet with a lid, or a roasting pan, covered with foil. A cast iron skillet should work about the same as I brazier, but a roasting pan might take longer, so leave a bit of extra time, to be sure that the stew is done when you need it.
What details make this dish work?
- When browning the meat, don’t crowd the pan. It will be worth the extra time if you have to do the browning in 2 or 3 batches. Add more oil for subsequent batches if you need to. You want a nice brown crust on as much of the meat as possible because a lot of flavor comes from the browning.
- Cut the onions and peppers into big 1-inch square pieces. They will keep some shape and texture if you cut them in bigger pieces, and you want that in your final dish. Plus – it’s easier!
- Cut the potatoes and carrots into approximately the same size pieces, so that they cook evenly.
Here’s how to make Five Spice Pork Stew
Five Spice Pork Stew
Ingredients
- 1 1/2 pounds Pork Country Ribs or Pork Steaks
- 1 tablespoon olive oil
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon fresh cracked pepper
- 1 medium onion, peeled and cut into 1-inch chunks
- 2 Poblano or Ancho peppers, seeded, cut into 1-inch chunks If you prefer less spice, you can use sweet green peppers for part or all of the peppers
- 2 large or 4 small garlic cloves, cut in thin slices
- 2 cups crushed tomatoes
- 2 cups chicken stock
- 1 1/2 teaspoons Chinese Five Spice Powder
- 1 teaspoon ground cumin
- 3/4 teaspoon smoked paprika
- 1 1/2 pounds potatoes, peeled, cut in large chunks
- 5 large carrots peeled and cut in chunks
- fresh cilantro, chopped [optional]
- butter for serving
Instructions
- Set the oven at 400º to preheat.
- Trim excess fat from the pork and cut into large chunks - about 2 inches square.
- Heat a tablespoon of olive oil in a cast iron brazier, over high-medium heat. [see in post or above for links to the pan I use]. Using paper towels, dry the surface of the pork well, and sprinkle generously with about 1 teaspoon of the salt, and the pepper.
- Brown evenly in the hot oil, but don't overcrowd the pan. Don't turn it too often or mess with it a lot - let it alone so it can develop some nice color on it. You might need to do this in two batches to ensure it gets wel browned.
- Lower the heat to medium, add the onions and peppers, and let them cook for about 5 minutes until they begin to soften.
- Add the garlic and cook for about 1 minute.
- Meanwhile, in a medium bowl, combine the crushed tomato, 1 cup of the chicken stock, the Five Spice, cumin and smoked paprika. Pour the mixture carefully over the pork.
- Cover, and bring up to a simmer.
- Lower the oven heat to 350º, and set the pan of stew on a middle shelf.
- Cook in the oven for about 90 minutes, until pork is very tender.
- Take the pan out and set it on top of the stove. Remove the lid and stir carefully.
- Evenly distribute the potatoes and carrots around the pork. Add up to another cup of the chicken stock, so that liquid about 1/2 fills the pan around the meat and vegetables. Mix to combine.
- Cover the pan and cook another 30 to 45 minutes, until vegetables are done.
- Stir in some torn cilantro leaves, and sprinkle some on top as well. Taste to see if it needs more salt.
- Serve in shallow bowls, with a bit of butter to round out the flavors.
Notes
I think this is a cozy, inviting meal for this later winter/early spring season. If you’re getting started on your garden chores, you can have this simmering in the oven while you’re out of the kitchen. It’s also special enough to serve guests – certainly not your run-of-the-mill supper!
It’s a meal you will want to enjoy again and again.
If you’re looking for something to serve alongside this savory meal, you might try Winter Squash Sandwich Bread or Soft Corn Muffins. Dessert might be Chocolate Pudding Cake or Bourbon Pecan Pie. Enjoy!
Spicy Peanut Noodles
Veggie Frittata
Kale & Spicy Sausage Soup
Turkey Stuffed Delicata Squash
Italian Meatballs
Chipotle Chicken with Black Beans and Rice
Orzo Stuffed Zucchini
Oven Fried Chipotle Chicken Tenders
Chipotle Maple Chicken
Cheesy Quinoa Veggie Bake
I saw on Facebook that one of your friends had tried this, so today I am making it and my house smells SO SO good! I can’t wait for dinner tonight! Thank you!
Thanks so much Ag – I hope you loved it as much as we did!
This looks delicious, i’m always on the lookout for new meals, will definitely be trying this out – love five spice!
Good job, cheers
Making this now and about to put in oven…am i supposed to cover it?
Yes – I only uncover it for the last few minutes to let things get a bit browned on top.
You should maybe include that in the cooking instructions! I covered it because this isn’t my first rodeo in the kitchen, but for those who are fairly inexperienced cooks, or even those who just tend to follow a recipe to the T, it would be mucho helpful to know! Great dish, BTW!! Deeeelish!! Thanks for the recipe!
Do you think if I made it with beef it would turn out good?
Hi Jessica – it would be good, but it might take longer to get really tender. Pork is generally faster cooking than beef.
This looks just as good as the recipe with apples. I can’t wait to try this one too!
I hope you enjoy this recipe too ♥
We had this for dinner last night and it was delicious. The pork was so tender and the vegetables had a great flavor from the spices. We’ll be making this again!
Thanks for letting me know – I’m really glad to hear that you enjoyed it!
Delicious!
Thank you!
This is very easy to make and very flavorful – we loved it!
So glad that you enjoyed it, Laney!
I was glad to see this recipe back at the front of your blog – it is a favorite of ours since the first time you posted it!
Hi Tanya – I’m glad you found it again too. 🙂
I wanted to come and tell you that I made this with lamb and it was also very good. My husband doesn’t eat pork, but he loved the version I made. Me too! So, other meats work with this recipe.
Very good to know- thanks!
This is absolutely delicious. Very hearty and flavorful!
Thanks Kristine! 👍
Saving this recipe for my sister-in-law and her family since they are huge pork lovers. Thanks for sharing!
I hope that they enjoy it, Charla 🙂
The blend of spices adds such depth of flavor to the tender pork and hearty vegetables. It’s the perfect warm and comforting dish for a cozy night in.
Thank you – I’m so glad that you thought so!
Five spice is one of my favorite seasoning blends. 🙂 I am so going to have to make this soon.
Mine as well, Carrie – it is so tasty!
We made this for dinner tonight and it turned out delicious. Even my picky eaters enjoyed it. I definitely will be making again soon.
I’m really glad to hear that MacKenzie!
Love this Five Spice Pork Stew recipe, so delicious and comforting. We love a good stew, so will make it soon for the family. Thanks for sharing 🙂
I hope that you all love it Alisa!
My husband wanted “something with pork”, so a search brought up your recipe, and it was fantastic. So many wonderful flavors, and it is now going to be on our regualr rotation.
That is great to hear Dianna – we love it too 🙂