5-Spice Pork Stew.  There are dishes that frankly intimidate me because of their complexity, and this was definitely one of them until this past week ……

Even though this 5-spice pork stew tastes ridiculously good, I’d only seen it at Asian wedding banquets. For some reason, my mom rarely made it at home.

Recently, though, I got a pressure cooker that changed my mind.

I used the instant pot this time to prepare this seemingly complex dish. It took about only 35 minutes to make roughly 2 lbs meat soft, tender, and flavorful.

If you use a slow cooker, I have a version of the recipe for you (below the instant pot recipe). It will take about 6 to 8 hours to make the meat fall apart.

One important thing to note is that this is not a Western braise or stew. When you make it at home, you’ll have extra stewing liquid left. This is good because this liquid will become your master sauce for your next braise. The other way to utilize the stewing liquid is to use it as soup base. Just add more water to the soup base, and you’ll have a bowl of delicious soup in a few seconds.

In Asia, people are pretty keen on putting a balanced meal with some rice, protein, and vegetables, all on one plate.

I braised a few hard boiled eggs in the soup broth for extra yum. I also used sauerkraut – instead of asian pickled cucumbers/cabbage – as side dish because I think sauerkraut works perfectly with this savory and meaty stew. .

The wine and honey on the recipe below are in extremely small quantities in comparison to what you’d use for a 5-liter pot stew. The wine mostly will evaporate during the cooking process and you aren’t likely to taste the honey. If, however, you are on Whole30, skip the honey and cooking wine below.

This 5-spice pork stew also goes perfectly with sweet potato/yum or breakfast tacos/burritos. I can think of quite a few variations. More on that later.

Follow the instructions below for a more detailed explanation.

Thai 5-spice pork stew

Thai 5-spice pork stew

Thai 5-spice pork stew

Thai 5-spice pork stew

Thai 5-spice pork stew
5 from 3 votes
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A Short Cut To Thai 5-Spice Pork Stew (Instant Pot Recipe)

Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 5 servings
Author: ChihYu
This is an Instant Pot and Pressure Cooker recipe for Thai Five Spice Pork Stew. The pork is simmered in savory broth with fresh herbs until it’s completely tender. It’s so good that even the HuffPost gives a thumbs up !
For a slow cooker version, please see the recipe below this one. 
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Ingredients

  • 2 lbs boneless organic pork butt
  • 2 tbsp olive oil, to sear the pork
  • pinch of sea salt
  • 6-8 boiled chicken eggs
  • chopped cilantro leaves and stems, decoration

Aromatic base:

  • 1 tbsp dry coriander seeds
  • 1 tbsp ginger, grated, (Alt. Thai ginger galangal)
  • 1 tbsp black peppercorns
  • 2 tbsp garlic cloves, slice lengthwise

Pork stew combo:

  • 2 tbsp 5 spice powder
  • 1 ½ cup coconut aminos, or 1 cup gluten free tamari
  • 4 tbsp Chinese rice wine *skip this if whole30, or Shaoxing wine or dry sherry
  • 2 tbsp cacao powder
  • 2 tbsp organic raw honey *skip this if whole30
  • 1 ½ tbsp ginger, sliced, (Alt. Tahi ginger - galangal)
  • 1 cup chopped cilantro, include leaves, stems, and roots (if possible)
  • 1 medium yellow onion, peeled and quartered
  • 1 in whole garlic head, peeled and sliced half (place them in a cheesecloth or disposable tea filter bags - dispose after stew)
  • 8 cups tap water, for a 5-liter size instant pot
  • 1 tbsp coarse sea salt

Instructions

To make aromatic base:

  • Place ingredients under “aromatic base” in a mortar and pestle. Pound the ingredients until they are mixed well. (Alt. blend them in a small food processor). Set aside. (You should smell an amazing aroma coming from this combo).

To sear the pork:

  • Press the “Sauté” function key.
  • Select a temperature with the “Adjust” key for “Normal”.
  • When Instant Pot reaches the given working temperature, it displays “Hot” add 2 tbsp of olive oil and you can start sautéing/browning meat.
  • We are looking for a light golden brown color (not dark brown) so it should take you about 5 minutes total to sear the meat. Season a pinch of salt on each side of pork.
  • Set the pork aside in a large size bowl/plate.
  • Keep the “Saute” function on for next step.

To stew the pork:

  • If the pot is dry, add another tbsp of olive oil and saute the “aromatic base” from step 1 until fragrant, about 3 minutes.
  • Turn off Saute function key.
  • Add the pork back to the pot. Add all ingredients under “Pork stew combo”.
  • Carefully Seal/Lock the pressure cooker. Select “Meat/Stew” function key. 35 minutes.
  • In the meantime, boil 6-8 chicken eggs on a stovetop. When cool, peel and set aside.

Final touch:

  • When the pork is done, spoon off the top layer of fat on the surface.
  • Add the eggs and let them soak in broth. (p.s. the eggs will be even more tasty next day)
  • Ladle a few spoonful of stew liquid over steamed rice and stewed pork. Slice one egg. Sprinkle some cilantro and serve with pickled cabbage/cucumber/ or plain sauerkraut.

Notes

One important thing to note is that this is not a Western braise or stew. When you make it at home, you’ll have extra stewing liquid left. This is good because this liquid will become your master sauce for your next braise. The other way to utilize the stewing liquid is to use it as soup base. Just add more water to the soup base, and you’ll have a bowl of delicious soup in a few seconds.

Nutrition

Calories: 795kcal
Course: Dinner, Lunch, Main, Main Course
Cuisine: Asian, Thai
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.

Thai five spice pork stew

Thai five-spice pork stew. An instant pot recipe and a slow cooker recipe for Paleo, Keto, Whole30 diet.
5 from 3 votes
Did you make this recipe? Leave a review »

A Short Cut To Thai 5-Spice Pork Stew (Slow Cooker Recipe)

Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Servings: 5 servings
Author: ChihYu
Slow Cooker Recipe. Cook on low for 6-8 hours until the pork is completely tender.
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Ingredients

  • 2 lbs boneless organic pork butt, divide into 4 equal parts
  • 2 tbsp +1 coconut oil
  • pinch of sea salt
  • 6-8 chicken eggs, boiled
  • Chopped cilantro, for final decoration use

Aromatic base:

  • 1 tbsp dry coriander seeds
  • 1 tbsp grated ginger
  • 1 tbsp black peppercorns
  • 2 tbsp garlic cloves, slice lengthwise

Pork stew combo:

  • 2 tbsp 5 spice powder
  • 1 ½ cup coconut aminos
  • 2 tbsp cacao powder
  • 1 ½ tbsp sliced ginger
  • 1 cup chopped cilantro
  • 1 whole yellow onion, quartered
  • 1 whole garlic head, peeled and sliced half (place them in a cheesecloth - dispose after stew)
  • 8 cups water, for a 5-liter size slow cooker
  • 1 tbsp sea salt

Instructions

Make aromatic base + sear the pork:

  • Place ingredients under “Aromatic base” in a mortar and pestle. Pound the ingredients until they are mixed well. (Alt. blend in a food processor).
  • Heat 1 tbsp olive oil in a saute pan, saute the “aromatic base” until fragrant (about 2-3 min.). Pour in the slow cooker.
  • Heat 2 tbsp coconut oil in a large size cast iron over high heat. When hot, brown the pork until light golden brown (about 5 mins). Season with a pinch of salt.

Make the stew:

  • Add the pork to the slow cooker with aromatic base.
  • Add all ingredients under “Pork stew combo”.
  • Cover the pot. Cook on low for 6-8 hrs. until the pork is tender & begins to fall apart.
  • In the meantime, boil 6-8 chicken eggs on a stovetop. When cool, peel and set aside.

Final touch:

  • When the pork is done, add the eggs & soak them in the broth.
  • Ladle a few spoonful of stew liquid over mixed leafy greens w/ 1 egg & some cilantro.

Notes

One important thing to note is that this is not a Western braise or stew. When you make it at home, you’ll have extra stewing liquid left. This is good because this liquid will become your master sauce for your next braise. The other way to utilize the stewing liquid is to use it as soup base. Just add more water to the soup base, and you’ll have a bowl of delicious soup in a few seconds.

Nutrition

Calories: 795kcal
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Thai
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.