Entree: China – Macau – 澳門燉鍋 ➤ Àomén dùn guō (Macanese mixed-meat and vegetable stew blending Portuguese and Chinese ingredients)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) pork shoulder, cut into 1½-inch (3–4 cm) chunks
- 1 lb (454 g) pork belly, skin removed and cut into large pieces
- 1 smoked ham hock, approx. 1 lb (454 g)
- 8 oz (225 g) Portuguese chouriço or spicy smoked sausage, sliced
- 4 oz (115 g) Chinese lap cheong (cured sausage), sliced
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, chopped (about 10 oz / 280 g)
- 4 cloves (12 g) garlic, smashed
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 3 medium potatoes, cut into large chunks (about 1.5 lb / 680 g)
- 1 small head Napa cabbage, leaves separated and quartered (about 1 lb / 450 g)
- 1 medium daikon radish, cut into chunks (about 10 oz / 280 g)
- 1 cup (240 ml) dry white wine or dry sherry
- 4 cups (960 ml) chicken or pork stock
- 2 bay leaves
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- Salt and black pepper to taste

Instructions

1. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the pork shoulder and pork belly in batches until nicely seared; transfer to a plate. Sear the sliced chouriço and lap cheong briefly to render some fat, then remove and set aside.
2. In the same pot, add the chopped onion and garlic and cook until softened, about 4 minutes. Return the seared meats and sausages to the pot along with the ham hock, carrots, potatoes, daikon, and bay leaves.
3. Pour in the white wine to deglaze the pot, scraping up browned bits, then add the stock, soy sauce, and oyster sauce. Bring to a gentle simmer, reduce heat to low, cover, and braise for 1¼ to 1½ hours until meats are tender.
4. Add the Napa cabbage during the last 15–20 minutes of cooking so it becomes soft but not falling apart. Adjust seasoning with salt and pepper. Remove the ham hock to shred any meat and return it to the stew.
5. Serve hot in bowls or from the pot family-style, making sure each serving has a mix of meats, sausages, and vegetables.