Asian pork, mushroom, and broccoli stew

A bowl of warming goodness with a spicy Asian flair. Serve with mandarin pancakes, if you like.

More than 1 hour (plus marinating time)

Serves 6 and makes about 30 pancakes                                    


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  • Salt and milled pepper 
  • 6-8 (about 600-800g) pork rashers, cut into 3-5cm chunks 



  • 2 Tbsp (30ml) gochujang (Korean chilli paste) 
  • 1-2 Tbsp (15-30ml) hoisin sauce 
  • 1 Tbsp (15ml) miso paste 
  • 1 Tbsp (15ml) sesame oil 
  • 3 spring onions, sliced + for serving 


  • Glug canola oil 
  • 1 onion, chopped 
  • 1 punnet (100g) PnP shiitake mushrooms, thinly sliced 
  • 2 cloves garlic, minced 
  • 5cm knob ginger, grated 
  • 1 cup (250ml) kimchi, roughly chopped 
  • 3 Tbsp (45ml) kimchi brine 
  • 2 cups (500ml) mushroom stock (see cook’s note) 
  • 2 Tbsp (30ml) cornflour mixed with ¼ cup (60ml) water to make a paste 
  • 1 packet (230g) PnP Tasty Stem broccoli, blanched 
  • Juice (30ml) and grated peel of 1 lime 
  • Cooked sticky sushi rice, for serving 



  1. Season pork rashers. 
  2. Combine marinade ingredients and thoroughly coat pork. 
  3. Marinate pork for 20-30 minutes. 
  4. Heat oil over medium heat and sauté onion for 3-5 minutes. 
  5. Add mushrooms and fry for 4-5 minutes, until golden. 
  6. Remove and set aside. 
  7. Add garlic and ginger to pan and fry for another minute until fragrant. 
  8. Add pork, reserving marinade, and fry for 12-15 minutes. 
  9. Add marinade, kimchi, kimchi brine and stock, and simmer for 35-40 minutes. 
  10. Stir in cornflour paste, fried mushroom mixture, broccoli and lime juice and grated peel. 
  11. Simmer for another 10-15 minutes. 
  12. Top stew with spring onion and serve with sticky rice and mandarin pancakes if you like. 






Browse more comfort food recipes here.


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