I love this experiment of using the same ingredients of Turnip, Pork, Chinese Mushroom, Carrots for a soup and now for a stew! Wow, they were both so different in taste, flavor and texture. I also like adding a fresh element like the baby bok choy and soba to round it out. Full post coming soon.
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Five Spice powder from myspicesage.com MADE this grilled pork shoulder! It's so nice to just pull out a variety of different veggies and quinoa. I remembered the spicy pickles from my Chow Down Grill lunch, went perfectly!
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Last minute menu change cause I had to cook all the pork shoulder and use up a lot of vegetables in the fridge. When you grill pork, you have to eat it fresh! I used my favorite MySpiceSage.com Hot Curry Powder, it always turns out succulent and hits the spot. Made some red quinoa, stir fried zucchini, carrots, snow peas. I had stir fried 2 wokfuls of mushrooms, boy do they shrink or what! My hubby kept saying "umm, delicious!" so guess he enjoyed.
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Seared pork shoulder in my cast iron wok first, then transferred to clay pot. Added tamari (San-J brand is my fav, has depth), black vinegar, tons of fresh Ginger & garlic, let it stew with chopped mui choy! Made for my sister who's coming back from Key West tomorrow, so it's ready.
I am also making an oven stew with rest of pork shoulder, so hopefully hubby won't miss Mui Choy Pork! Liking all the cooking smells in here, yum.Both have couple of swigs of Chamarre's Pinot Noir!
I 'seared' the pork for stewing in oven under the grill cause there were so many pieces but seriously, they were not as good a sear and took longer than doing it in my cast iron wok!
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