Entree: Macau – 大雜燴 ➤ Dà zá huì (Portuguese-style mixed stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Total 1 hr 45 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) bone-in pork ribs, cut into individual pieces
- 8 oz (225 g) pork belly, sliced
- 2 chouriço or linguiça links, approx. 3 oz (85 g) each, sliced
- 2 Chinese cured sausages (lap cheong), approx. 3 oz (85 g) total, sliced
- 1 large onion, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce (optional)
- 1/2 cup (120 ml) Madeira or dry white wine
- 4 cups (960 ml) chicken stock
- 2 bay leaves
- 2 medium potatoes, about 1 lb (450 g), peeled and cut into chunks
- 1 medium daikon or turnip, about 10 oz (280 g), peeled and cubed
- 8 oz (225 g) Napa cabbage, roughly chopped
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or flat-leaf parsley for garnish

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season pork ribs lightly with salt and brown in batches until nicely seared; remove and set aside.
2. Add pork belly and sliced chouriço and lap cheong to the pot and brown briefly to render fat and develop color, about 3–4 minutes. Remove and set aside with ribs.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and sauté the sliced onion until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Return all meats to the pot. Stir in soy sauce and oyster sauce (if using) to coat, then pour in Madeira or white wine to deglaze the pan, scraping up browned bits.
5. Add chicken stock and bay leaves. Bring to a gentle boil, then reduce heat to low, partially cover, and simmer for 45–60 minutes until meats are tender and flavors meld.
6. Add the potato and turnip chunks to the pot and simmer, uncovered, for 20–25 minutes until root vegetables are nearly tender.
7. Stir in the chopped Napa cabbage, season with salt and pepper, and simmer uncovered for another 8–10 minutes until cabbage is wilted and all vegetables are tender but still hold shape.
8. Adjust seasoning to taste. Remove bay leaves. Let the tacho rest 10 minutes off the heat to settle flavors, then garnish with chopped cilantro or parsley and serve family-style with crusty bread or steamed rice.