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Fusion Cooking - Chinese Inspired Pork Stew

Updated on October 31, 2012

Chinese Inspired Pork Stew

Pork Stew
Pork Stew
Pork Stew Meat
Pork Stew Meat
Baby Corn
Baby Corn
Water Chestnuts
Water Chestnuts
Snow Peas
Snow Peas

Fusion Cooking

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Chinese Inspired Hungarian Pork Stew (Sertés Pörlölt)


With the ever-increasing interest in "Fusion Cooking" (where two different cuisines are combined in one recipe) it is interesting to try seemingly unusual combinations.


In this recipe I have combined Hungarian pork stew (sertes porkolt) with typical Chinese ingredients. I start out by making a typical Hungarian pork stew and then adding Chinese baby corn, snow peas and water chestnuts about 20 minutes before the meat is tender.


In addition, I add a tablespoon of dark soy sauce and a teaspoon of Sesame seed oil. And I serve the entire dish with rice instead of Hungarian dumplings (galuska).


If you enjoy this combination, like I did, you can try a number of other similar variations. You could use asparagus or broccoli in place of the snow peas or you could add small chunks of Daikon radish in place of the water chestnuts. You might even consider replacing the soy sauce with oyster-flavored sauce. There are many possible, tasty combinations.




Preparation Time:

40 Minutes

Cooking Time:

1 Hour



2 Lbs. of Boneless Pork cut into ¾ inch cubes

2 Slices of Bacon cut into half inch strips

1 Tablespoon of oil

1 Large Onion coarsely chopped

1 Large, ripe tomato peeled and chopped

2 Cloves of Garlic peeled and finely chopped

1 Small Can of Chicken Broth

1 Large Ripe Tomato peeled and coarsely chopped

1 Tablespoon of Hungarian Sweet Paprika

1 Teaspoon Salt

Pepper to taste

½ Cup Baby Corn drained and cut in half lengthwise

½ Cup Snow Peas cut in half lengthwise

½ Cup Water Chestnuts cut in half lengthwise

2 Tablespoons Dark Soy Sauce.

1 Teaspoon of Sesame Seed Oil


Preparation and Cooking Instructions:

  1. Heat the oil in a large cast iron frying pan or Dutch oven and cook the bacon pieces until they begin to brown but are not crisp.
  2. Add the onions to the bacon in the pan and cook for 60 seconds while stirring.
  3. Next add the pork cubes, the garlic, the paprika, the salt and the pepper and continue cooking until the meat turns white.
  4. Add the chicken broth mixed with the soy sauce and the cornstarch and also the chopped tomato and cook for about 45 minutes until the pork is fork tender but not mushy.
  5. Finally add the baby corn, snow peas and the water chestnuts and cook about 15 more minutes.
  6. Before serving, stir in the Sesame seed oil.

Serve with steamed rice but you could also use egg noodles, galuska or spaetzle.


Traditional Pork Stew

Hungarian Goulash - Porkolt


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    • profile image

      Florence 3 years ago

      Smcdk-aab what I was looking for-ty!

    • greeneryday profile image

      greeneryday 5 years ago from Some tropical country

      Very interesting combination of ingredients, I bet the taste also interesting, will definitely try this recipe at home, thank you, voted up for useful...

    • tobusiness profile image

      Jo Alexis-Hagues 5 years ago from Bedfordshire, U.K

      This dish look so delicious, I must bookmark it to try later.

    • algarveview profile image

      Joana e Bruno 5 years ago from Algarve, Portugal

      Hello, Rjsadowski, quite a different dish and what a combination, it wouldn't come to me to mix these two cuisines, they strike me as being so far apart... Anyway, it does look delicious, I'll have to try it. Great vision! Voted up and interesting and sharing! Stay well!

    • Hui (蕙) profile image

      Hui (蕙) 5 years ago

      I love this dish, especially those vegetables you used in it. I also love the appearance of the hub, so neat and feels comfortable. You made change, and create your own way. Certainly, creation is from every little life! But, you may make a little mistake: for the soy sauce picture, the Chinese words refer to LIGHT not DARK!