Cantonese-style Puchero

Ingredients

In the Cantonese-style Puchero, we incorporate Chinese spices like star anise, ginger, and soy sauce to infuse the stew with a distinct Cantonese flavor profile. Additionally, we use Cantonese cooking techniques such as slow simmering to enhance the tenderness of the meat and create a rich, flavorful broth. We alse have the original recipe for Puchero canario, so you can check it out.

• 500g (1.1 lb) pork or beef, cut into chunks 500g (1.1 lb) pork or beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 star anise 2 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 4 cups (950ml) chicken or beef broth 4 cups (950ml) chicken or beef broth
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 cup (150g) green beans, trimmed 1 cup (150g) green beans, trimmed
• Salt and pepper to taste Salt and pepper to taste
• Chopped green onions for garnish Chopped green onions for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and sliced ginger. Sauté until fragrant.
2. 2.
   Add the pork or beef chunks to the pot and brown them on all sides.
3. 3.
   Stir in the star anise, cinnamon sticks, soy sauce, and oyster sauce. Cook for a minute to allow the flavors to meld.
4. 4.
   Pour in the chicken or beef broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 1 hour, or until the meat is tender.
5. 5.
   Add the potatoes, carrots, and green beans to the pot. Continue simmering for another 20 minutes, or until the vegetables are cooked through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Cantonese-style Puchero hot, garnished with chopped green onions.

Treat your ingredients with care...

• Pork or beef — For a more tender result, choose cuts of meat that are suitable for slow cooking, such as pork shoulder or beef chuck.
• Star anise — Use whole star anise for the best flavor. Remove them before serving as they can be quite strong if eaten directly.

Tips & Tricks

• To enhance the flavor, marinate the meat in soy sauce and ginger for a few hours before cooking.
• For a spicier kick, add a small amount of chili paste or chili oil to the stew.
• Serve the Cantonese-style Puchero with steamed rice or noodles for a complete meal.
• Feel free to add other vegetables like bok choy or mushrooms to customize the dish to your liking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Cantonese-style Puchero in individual bowls, making sure to include a generous amount of broth, meat, and vegetables in each serving. Garnish with chopped green onions for added freshness and color.

Presentation advice

To make the dish visually appealing, arrange the meat and vegetables in an organized manner in the bowl, with the broth poured over them. Sprinkle some chopped green onions on top for an attractive finishing touch.