Ingredients
Units
Scale
- 3/4 lb. pork belly, preferably without skin, diced into bite-sized pieces
- 1/4 lb. pork shoulder, diced into bite-sized pieces (TFD optional change, original was all pork belly)
- 6 oz. Bezerky Jerky pork jerky
- ***
- Pork Marinade:
- 1 Tbsp. ginger paste
- 1 Tbsp. garlic paste
- 1/2 tsp. asafœtida powder (TFD optional addition, but recommended)
- 1/2 tsp. Nepalese wild timut (Sichuan peppercorns) (TFD optional but recommended ingredient)
- 1 tsp. very strong mustard (TFD optional but recommended ingredient)
- 1 tsp. turmeric powder
- 1 tsp. Merkén Especial (TFD change, original was chili powder, adjust according to your spice preference)
- Kosher salt, to taste
- enough low-salt or homemade chicken stock to obtain a smooth paste
- ***
- Vegetables:
- 1 cup peeled and sliced daikon radish
- 1 cup washed and sliced bok choy
- 2 medium-sized yellow onions, finely chopped
- 1/2 red bell pepper, sliced
- 1 jalapeño, minced with seeds
- 1 red Fresno pepper, minced with seeds (TFD optional change, original was jalapeño)
- 3 dried red chiles de arbol, stemmed and chopped with seeds
- 2 Tbsp. clarified butter (ghee)
- 1 cup low-salt or homemade chicken stock
- 1 Tbsp. ginger paste
- ***
- fresh cilantro leaves for garnish
- steamed red rice
Instructions
- In a bowl, combine the diced pork and the dried pork jerky with the marinade. Allow the pork to marinate for at least 30 minutes (room temp) or up to 3 hours (in the fridge). This will help infuse the flavors into the meat.
- In a large pan or pot, heat the ghee over medium heat. Add the finely-chopped onions and jalapeños to the hot oil. Sauté until the onions become translucent.
- Add the marinated pork to the pan and cook until the meat is browned on all sides. The spices in the marinade should create a fragrant aroma.
- Once the pork is browned, add the sliced radishes and bok choy to the pan. Stir well to combine the ingredients.
- Pour in the stock and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer until the pork is tender and the radishes are cooked. This takes approximately 35 minutes or so.
- Taste the dish and adjust the seasoning as needed. Add more salt or merkén powder, if desired. In the last 10 minutes, add ginger paste.
- Once the pork and vegetables are cooked to perfection, garnish the dish with fresh cilantro leaves and serve with steamed rice.
