Canton Pork Stew Recipe


Difficulty LevelEasyCourse
Main Ingredient


 Lean pork shoulder/Pork loin roast1 Pound, cut into 1 inch pieces
 Ground ginger1 Teaspoon
 Ground cinnamon1⁄4 Teaspoon
 Ground red pepper1⁄4 Teaspoon
 Peanut oil/Vegetable oil1 Tablespoon
 Onion1 Large, coarsely chopped
 Garlic3 Clove (15 gm), minced
 Canned chicken broth14 Ounce (1 Can)
 Dry sherry1⁄4 Cup (4 tbs)
 Frozen baby carrots10 Ounce, thawed (1 Package)
 Green bell pepper1 Large, cut into 1 inch pieces
 Low sodium soy sauce3 Tablespoon
 Cornstarch1 1⁄2 Tablespoon
 Cilantro1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1320 Calories from Fat 460

% Daily Value*

Total Fat 51 g79.2%

Saturated Fat 14.9 g74.5%

Trans Fat 0 g

Cholesterol 303.9 mg

Sodium 2042.9 mg85.1%

Total Carbohydrates 103 g34.4%

Dietary Fiber 19.2 g77%

Sugars 32.1 g

Protein 105 g210.8%

Vitamin A 823.8% Vitamin C 314.6%

Calcium 31.9% Iron 64.7%

*Based on a 2000 Calorie diet


Sprinkle pork with ginger, cinnamon and ground red pepper; toss well.
Heat large saucepan or Dutch oven over medium-high heat.
Add oil; heat until hot.
Add pork to saucepan; brown on all sides.
Add onion and garlic; cook 2 minutes, stirring frequently.
Add broth and sherry.
Bring to a boil over high heat.
Reduce heat to medium-low.
Cover and simmer 40 minutes.
Stir in carrots and green pepper; cover and simmer 10 minutes or until pork is fork tender.
Blend soy sauce into cornstarch in cup until smooth.
Stir into stew.
Cook and stir 1 minute or until stew boils and thickens.
Ladle into soup bowls.
Garnish with cilantro.