There’s something about a pot of stew bubbling away on the stove that makes everything feel alright again, isn’t there? This Indonesian Pork Stew is one of those slow-cooked, richly spiced dishes that feels like a hug in a bowl — warm, savoury, fragrant. The kind of thing you want on a rainy night with a glass of something strong and absolutely nothing urgent to do.
I stumbled on this recipe after a weekend fridge clear-out where I found pork shoulder, a lonely cinnamon stick, and some dried mushrooms I was convinced I’d never use. I had low expectations, to be honest — but oh, it turned into something magic. The soy and cinnamon wrap around the pork like a blanket, and the shallot paste gives this deep, sweet edge that makes it taste like it came from somewhere far more exotic than your kitchen.
It’s a bit sticky, unapologetically savoury, and deeply satisfying with some fluffy rice on the side. And the smell while it’s simmering? Honestly, if you’re not hungry before, you will be after.
Why You’ll Love It
- Flavour explosion – earthy mushrooms, garlic, soy, cinnamon, and pork… need I say more?
- Proper comfort food – rich sauce, tender meat, spoon-and-bowl situation.
- Make-ahead friendly – it gets even better the next day.
- Low effort, high reward – once it’s simmering, your work is done.
- Flexible – swap the pork for beef or chuck in some extra veg.
- Freezes like a dream – perfect for batch cooking or lazy future you.
Ingredients
- 8 dried Chinese mushrooms
- 2 lb pork belly or marbled shoulder (900g), cut into chunks
- 8 garlic cloves
- 1 cup shallots, thinly sliced
- 2 tbsp fermented bean paste
- 3 tbsp vegetable oil
- 1 cinnamon stick
- 4 tbsp dark soy sauce
- 2 tbsp sugar
- 1½ cups water
How to Make It
Soak your mushrooms:
Pop the mushrooms into a bowl of warm water with a little plate on top to keep them submerged. Soak for 30 minutes, then squeeze them out and set aside. Don’t chuck the soaking water just yet — you can sneak a splash into the stew for extra umami, if you fancy.
Make the shallot-garlic paste:
In a food processor or using a stick blender, blitz up the shallots, 4 of the garlic cloves, and the bean paste. You’re after a smooth-ish paste that smells wildly savoury.
Start building flavour:
Heat the oil in a big pan and toss in the cinnamon stick. Let it sizzle for a second, then add the shallot paste. Cook it down for 5 minutes, stirring, until it smells mellow and golden.
Brown the pork:
Add the pork and the remaining 4 whole garlic cloves. Brown the meat for 1–2 minutes, just until it’s catching a bit of colour. Then in goes the soy sauce and sugar — give it a good stir so it all coats the meat.
Bring in the mushrooms:
Toss in the soaked mushrooms and pour in the water (and mushroom soaking liquid, if using). Bring it all to a gentle boil, then lower the heat, pop the lid on, and let it do its thing for an hour.
Reduce and thicken:
Take the lid off and crank up the heat a bit. Let it simmer uncovered for 25–30 minutes, stirring now and then. The sauce should reduce to a glossy, thick coating — sticky but still spoonable.
Rest and serve:
Let the stew rest for 5 minutes off the heat. Then ladle into bowls over jasmine rice, noodles, or just a hunk of bread to mop up that gorgeous sauce.
Common Mistakes and How to Dodge Them
Why is my stew too salty?
Dark soy can be intense — next time, taste as you go or use a mix of light and dark soy.
My pork’s dry. What happened?
Sounds like the cut was too lean. Pork belly or shoulder with fat is key here.
The sauce didn’t thicken.
You might need a bit more time uncovered on the hob. Don’t rush that last 30-minute simmer — it’s where the magic happens.
It tastes flat. Help!
Try a splash of lime juice or a pinch more sugar to balance the soy. Sometimes it just needs a little tweak.
Storage and Reheating
- Fridge: Keeps well in an airtight container for up to 4 days.
- Freezer: Portion into containers or bags and freeze for up to 3 months.
- Reheat: Gently on the stove with a splash of water, or in the microwave in 1-minute bursts, stirring in between.
Frequently Asked Questions
Can I make this in a slow cooker?
Yep! Brown everything first, then chuck it in the slow cooker for 6–8 hours on low.
Is fermented bean paste essential?
It adds depth, but if you’re stuck, miso paste or even a splash of Worcestershire sauce can work in a pinch.
Can I add veggies?
Totally. Carrots, daikon, or even baby potatoes go nicely and stretch it further.
How spicy is this dish?
Not spicy at all — but you can add fresh chilli or chilli oil at the end if you want some heat.
Nutrition Facts (Per Serving):
- Calories: 444
- Carbs: 22g
- Protein: 25g
- Fat: 28g
- Sugar: 4g
- Sodium: 383mg
More Hairy Bikers Recipe:
Hairy Bikers Indonesian Pork Stew
Description
Rich, savoury, and beautifully spiced — this Indonesian-style pork stew simmers pork, mushrooms, and aromatics into a sticky, comforting bowl of pure joy.
Ingredients
Instructions
- Soak mushrooms in warm water for 30 minutes, then squeeze and set aside.
- Blitz 4 garlic cloves, shallots, and bean paste into a smooth paste.
- Heat oil in a large pot, add cinnamon, then the paste. Fry for 5 minutes.
- Add pork and whole garlic cloves. Stir in soy sauce and sugar.
- Add mushrooms and water. Simmer with the lid on for 1 hour.
- Remove lid, simmer 30 minutes more to reduce. Stir often.
- Let it rest a few minutes, then serve with rice or noodles.
Notes
- Use a fatty pork cut for the best flavour and texture.
- Don’t skip reducing the sauce — it brings everything together.
- If the stew is too salty, add a splash of water or coconut milk.
- Make a day ahead — the flavours get even better overnight.