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Miso-Ginger Pork Shoulder Stew with Daikon and Scallions
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 2 pounds pork shoulder, cut into 2-inch cubes
  • 1 large daikon radish, peeled and cut into 1-inch pieces
  • 4 scallions, thinly sliced
  • 3 tablespoons white miso paste
  • 2 tablespoons fresh ginger, grated
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

Instructions
 

  • Season the pork shoulder cubes with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat and brown the pork in batches until golden on all sides.
  • Transfer the browned pork to the slow cooker. Add the chopped onion, minced garlic, grated ginger, and daikon pieces.
  • Pour the chicken broth over the ingredients in the slow cooker. Stir gently to combine.
  • Cover and cook on low for 7 to 8 hours until the pork is very tender.
  • In the last 15 minutes of cooking, ladle about 1 cup of the hot broth into a small bowl and whisk in the miso paste until smooth. Stir the mixture back into the stew.
  • Taste and adjust seasoning with salt if needed. Serve the stew hot, topped with the sliced scallions.

Notes

Dissolve the miso in a bit of broth before adding it to keep the flavor even and prevent lumps. The daikon releases some liquid as it cooks, so taste before adding extra salt. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife