Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1 kilogram of pork shoulder into 1.5-inch cubes, then season thoroughly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of cooking oil in a large clay pot over medium heat, then sauté 1 large sliced onion until softened, followed by 6 minced cloves of garlic and a 1-inch piece of julienned ginger for 2 minutes until fragrant.

3. 3

   Add the seasoned pork shoulder to the clay pot, searing it on all sides until lightly browned for about 8-10 minutes.

4. 4

   Pour in 1 cup of water, 0.25 cup of soy sauce, and 2 tablespoons of white vinegar, then stir in 1 tablespoon of bagoong (shrimp paste) if desired; bring the mixture to a simmer, cover, and cook for 1 hour until the pork is tender.

5. 5

   In a separate bowl, whisk together 1 can (400 milliliters) of full-fat coconut milk and 0.25 cup of tahini until smooth, then stir this mixture into the simmering pork stew.

6. 6

   Add 2 large eggplants cut into 1-inch thick rounds and 200 grams of trimmed green beans to the pot, cover, and cook for another 15-20 minutes until the vegetables are tender.

7. 7

   Finally, stir in 1 head of chopped bok choy, cook for an additional 3-5 minutes until just wilted, then taste and adjust seasoning with salt and pepper as needed before serving.