Taiwanese🥩 Meat

Stewed Pork & Vegetables in White Wine

Name: Stewed Pork & Vegetables in White Wine
Yield: 3 servings
Cuisine: Taiwanese
Ingredients: 500 g Pork shoulder or chuck; 300 g Cabbage; 1 Onion; 50 g Carrot; 200 ml White wine; 700 ml Water; ~1-1.5 tsp Salt; ~½ tsp Black pepper; ~2 tbsp Parsley

🍽 Serves 3

A light and savory stewed dish of pork and cabbage braised in white wine, prepared using a thermal cooker. The meat is first seared until golden to seal in flavor, then combined with vegetables and white wine in the thermal cooker where it slowly braises to tenderness without requiring constant heat.

Adapted from a video by MASAの料理ABC

Presented by 膳魔師-白酒燉煮豬肉蔬菜/Stewed Pork&Vegetables|MASAの料理ABC

Watch on YouTube

Ingredients

Pork shoulder or chuck500 g
Cabbage300 g
Onion1
Carrot50 g
White wine200 ml
Water700 ml
Salt~1-1.5 tspest.
Black pepper~½ tspest.
Parsley~2 tbspest.

Steps

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1
Cut the pork into chunks of suitable size. Prepare, wash, and set aside the onion, carrot, and cabbage.
2
Sear the pork chunks in hot oil until golden brown on all sides. This seals in the flavor and removes any gaminess from the meat.
3
Remove the seared pork and set aside. In the same pot, sauté the sliced onion until fragrant.
4
Transfer the seared pork, sautéed onions, carrot, and cabbage into the thermal cooker's inner pot. Add white wine, water, and season with salt and black pepper to taste.
5
Cover the inner pot and place it inside the outer thermal container. The insulated thermal cooker will slowly braise the ingredients without requiring constant heat. Let it sit for the appropriate time until the dish is fully cooked and the flavors are well developed.

Stewed Pork & Vegetables in White Wine

Ingredients

Steps

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