Chinese-style Stewed Pork Belly with Pickled Mustard


10 oz belly pork
6-1/2 oz mui-choy (梅菜)
1/2 tbsp mashed garlic


1 cup water
1 tbsp wine
1/3 tsp salt


1/2 tsp cornstarch
2 tbsp water


  1. Wash mui-choy and soak for 10 minutes. Squeeze out excess water and dice.
  2. Par-boil belly pork for about 10 minutes in boiling water. Slice thickly and mix with 1/2 tbsp dark soy.
  3. Saute mui-choy and garlic with 2 tbsp oil. Add 2-1/2 tsp sugar. Mix well and remove. Set aside.
  4. Stir-fry pork with 1 tbsp oil. Add seasoning and bring to a boil. Turn down heat and simmer for 1/2 hour. Add mui-choy, and cook for another 20 minutes. Add in thickening and cook until sauce thickens. (If there’s not much liquid left, no need to add thickening.) Serve hot.

Source: Chinese Stewed Dishes

Ethiopian-style Spicy Chicken Stew (Doro Wat)


4 tablespoons nit’r qibe (Ethiopian spiced butter) or unsalted butter
2 large onions, roughly chopped
1 tablespoon freshly chopped garlic
1 tablespoon peeled and finely chopped fresh ginger
1–2 tablespoons berbere spice mixture(to taste)
4 chicken legs
4 hard-boiled eggs
injera, for serving

Berbere Spice Mixture

1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon fenugreek seeds
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 teaspoons salt
1/2 cup cayenne pepper
1/2 cup sweet paprika


  1. To make the berbere, heat a large heavy pan. Add the ginger, cardamom, fenugreek, coriander, cinnamon, cloves, and allspice; roast over a low heat for two minutes, stirring constantly to prevent burning.
  2. Add the salt, cayenne pepper, and paprika and roast over very low heat for a further 10 minutes. Allow to cool and store in a sealed jar.
  3. Heat the butter over low heat in a large wok or deep frying pan. Add the onions and, stirring frequently for about 25 minutes, cook until caramelized.
  4. Add the garlic and ginger and cook for five to eight minutes, until soft. Add the berbere and 2 cups of water. Stir well.
  5. Season the chicken with salt. Add the chicken to the wok, cover and simmer for about 40 minutes, stirring occasionally, until well cooked.
  6. Uncover the wok and raise the heat to medium-high. Simmer until the liquid has reduced to a thick, gravy-like consistency.
  7. Add the eggs and stir to warm them through. Taste and season with more berbere and salt. Serve with injera and eat with your fingers.

Makes 4 servings.

Source: The World’s Best Spicy Food