Northeastern Chinese Coddle

Ingredients

While the original Dublin Coddle is a pork and potato stew with Irish sausages and bacon, the Northeastern Chinese Coddle adapts the dish to the flavors and ingredients commonly found in Northeastern Chinese cuisine. The Chinese version replaces the Irish sausages and bacon with tender pork, and incorporates traditional Chinese spices like star anise and ginger to enhance the flavor profile. This adaptation embraces the culinary traditions of Northeastern China while still capturing the essence of a comforting and hearty stew. We alse have the original recipe for Dublin Coddle, so you can check it out.

• 500g (1.1 lb) pork shoulder, cut into bite-sized pieces 500g (1.1 lb) pork shoulder, cut into bite-sized pieces
• 4 medium potatoes, peeled and cubed 4 medium potatoes, peeled and cubed
• 2 onions, sliced 2 onions, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 2 star anise 2 star anise
• 1-inch piece of ginger, sliced 1-inch piece of ginger, sliced
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and minced garlic, and sauté until they become fragrant and translucent.
2. 2.
   Add the pork shoulder pieces to the pot and cook until they are browned on all sides.
3. 3.
   Pour in the chicken broth, soy sauce, oyster sauce, and Shaoxing wine. Stir in the star anise, ginger slices, and sugar. Season with salt and pepper to taste.
4. 4.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the pork is tender.
5. 5.
   Add the cubed potatoes to the pot and continue simmering for an additional 20 minutes, or until the potatoes are cooked through and tender.
6. 6.
   Remove the star anise and ginger slices from the stew before serving.
7. 7.
   Ladle the Northeastern Chinese Coddle into bowls, garnish with chopped green onions, and serve hot.

Treat your ingredients with care...

• Pork shoulder — For a more tender result, marinate the pork shoulder in the soy sauce and Shaoxing wine for 30 minutes before cooking.
• Star anise — If you prefer a milder flavor, you can reduce the amount of star anise used in the recipe.

Tips & Tricks

• To add more depth of flavor, you can add a splash of dark soy sauce to the stew.
• Serve the Northeastern Chinese Coddle with steamed rice or crusty bread to soak up the delicious broth.
• For a spicier kick, you can add a small amount of chili oil or chili flakes to the stew.

Serving advice

Serve the Northeastern Chinese Coddle hot in individual bowls. Garnish with chopped green onions for a fresh and vibrant touch.

Presentation advice

Present the Northeastern Chinese Coddle in a rustic-style bowl, showcasing the hearty chunks of pork and potatoes. Sprinkle some chopped green onions on top for a pop of color.