Hello! Today’s recipe is a boneless potato stew that you can easily make at home in one pot for the whole family, or freeze and enjoy by yourself over time. Of course, making it with pork backbones or neck bones would be the real potato stew! But if you want to eat it at home, it takes a long time to boil thoroughly, and dealing with the bones is quite a hassle. However, if you make it with pork for boiled pork, it’s really simple! So, shall we find out what the recipe is?
Introduction to Ingredients
Actually, this recipe is something I arranged here and there to deal with the leftover boiled pork and roast ingredients that are left over when buying pork by the kilogram as a cooking blogger! Once I made it, it was mild, so it was easy to adjust the seasoning to taste later, and it was good to freeze and eat over time, so I’m introducing this recipe.
[Boneless Potato Stew Pork 1.2kg – Serves 3-4]
Boiled pork shoulder 1.2kg
4 green onions, 3-4 bay leaves, a handful of whole garlic
3 napa cabbages, 15 perilla leaves
3 potatoes, 3-4 Cheongyang peppers
2-2.5L water
4 tablespoons soybean paste, 3 tablespoons cooking wine
1 pack of beef bone broth (500g)
4 tablespoons perilla seed powder, 2 tablespoons minced garlic
1 tablespoon ginger powder, 4 tablespoons red pepper powder
1 tablespoon beef dashida, 2 teaspoons MSG
2 teaspoons salted shrimp, 0.5 tablespoon pepper
[Seasoned Mustard Sauce]
5 tablespoons soy sauce, 5 tablespoons water
1.5 tablespoons vinegar, 1.5 tablespoons sugar
About 1 tablespoon mustard (to taste)
For reference, if you mix a certain amount of boiled pork belly with the boiled pork shoulder, you can enjoy a variety of meat flavors! I mixed 400g of leftover boiled pork belly. If you don’t have cooking wine, you can substitute it with ‘Cheongju’ or soju. To reduce the time for making broth, it’s good to use commercial beef bone soup like this!
Recipe Summary
- Prepare 1.2kg of boiled pork shoulder by cutting it into sizes suitable for boiling. You can also mix about 800g of shoulder with 400g of pork belly.
- In 2.5L of water, add the prepared pork, 4 tablespoons of soybean paste, 3 tablespoons of cooking wine, 3-4 bay leaves, and a handful of whole garlic, and boil for about 40-50 minutes.
- While boiling the pork, cut 3 potatoes into chunks and soak them in cold water to remove the starch.
- Wash 3 napa cabbages cleanly, cut them into bite-sized pieces, and blanch them once in boiling water.
- Prepare 15 perilla leaves, 4 green onions, and 3-4 Cheongyang peppers by slicing them.
- After boiling the pork for about 40 minutes, remove the garlic and bay leaves from the broth. Add 1 pack of beef bone broth (500g), 4 tablespoons of perilla seed powder, 2 tablespoons of minced garlic, 1 tablespoon of ginger powder, 4 tablespoons of red pepper powder, 1 tablespoon of beef dashida, 2 teaspoons of MSG, 2 teaspoons of salted shrimp, and 0.5 tablespoon of pepper, and mix well.
- Add the blanched napa cabbage and potatoes, and boil together for about 15 minutes.
- If you plan to serve it at the table, boil for about 15 minutes, then transfer the contents to a wide pot on an electric or gas burner, add perilla leaves, Cheongyang peppers, and green onions, and cook to your liking.
- Alternatively, add perilla leaves, onions, Cheongyang peppers, and green onions, and cook thoroughly for about 5 minutes, then serve in a bowl.
- Enjoy with mustard sauce according to your preference.
- If you need to remove some broth, it’s best to check the seasoning before step 7 and remove it.
- If it’s slightly bland compared to what you get at a typical potato stew restaurant, it’s a mild taste. You can season the broth with flavored salt.
🥗 Ingredient preparation time: 30 minutes
🍳 Cooking time: 1 hour 30 minutes to 2 hours
Ingredient Preparation
First, let’s prepare the ingredients. Since the pork needs to be boiled once, please cut it and prepare it first! The basic preparation is to boil 1.2kg of boiled pork shoulder and cut it into bite-sized pieces. Personally, since this recipe was made to deal with frozen pork in the freezer, any part of the pork is fine as long as it’s for boiled pork. I prepared 800g of shoulder and 400g of pork belly.
Prepare 2-2.5L of water in a large pot. 2L will be slightly salty, and 2.5L will be slightly mild, allowing you to adjust the seasoning to your taste later, so please keep that in mind! Put the prepared pork into the water!
Add 4 tablespoons of soybean paste, 3 tablespoons of cooking wine, 3-4 bay leaves, and a handful of whole garlic to the broth. You can prepare a variety of ingredients as if you’re boiling pork, but please prepare them to ensure a clean taste!
Stir the soybean paste well to dissolve it, and then boil it with the lid on for about 40-50 minutes.
While boiling the pork, let’s prepare the other vegetable ingredients. Although the potatoes in potato stew are not the main ingredient, it would be a shame to leave them out, right!? Peel 3 large potatoes, cut them into chunks, and soak them in cold water to remove the starch.
Wash 3 napa cabbages cleanly, cut them into bite-sized pieces, and prepare them! We will use the napa cabbage after blanching it once later. Next, wash 15 perilla leaves and cut them into bite-sized pieces! If you don’t like the taste of perilla leaves in the broth, you can adjust it to your liking.
Prepare 3-4 Cheongyang peppers by slicing them to your liking, and slice 4 green onions diagonally from the white part to the leafy part.
Gather the perilla leaves, Cheongyang peppers, and green onions together for preparation. Prepare boiling water for the napa cabbage and blanch it for about 20-30 seconds. Shake off the water from the napa cabbage and gather it!
Making Potato Stew Seasoning
You can add the seasoning to the boiling water separately, but it’s more convenient to prepare it in advance, so let’s prepare it in advance. Mix 4 tablespoons of perilla seed powder, 2 tablespoons of minced garlic, 1 tablespoon of ginger powder, 4 tablespoons of red pepper powder, 1 tablespoon of beef dashida, 2 teaspoons of MSG, 2 teaspoons of salted shrimp, and 0.5 tablespoon of pepper well. If you have some time left after making it, please prepare the seasoned mustard sauce mentioned in the ingredient introduction in advance!
Cooking
Once the ingredient preparation is complete, the meat should be almost boiled. Boil it for about 40-50 minutes! Remove the garlic and bay leaves from the pork broth. If you want a clean taste, you can skim off the foam in the middle, but there won’t be much since it’s not blood, and I didn’t bother to remove it.
If the broth seems too much, you can remove some of it, then add 1 pack of beef bone broth (500g)! You can adjust the seasoning later, so cook it as needed. Since you’ll be adding potatoes, napa cabbage, and other vegetable ingredients later, it’s good to adjust it in advance.
Scrape all the prepared seasoning sauce and add it, then add the blanched napa cabbage after shaking off the water.
If the broth is slightly bland compared to what you get at a typical potato stew restaurant, it’s a mild taste. If you plan to freeze it for storage, it’s good to make it mild in advance since you’ll be boiling it again later! You can adjust the broth seasoning with flavored salt later, so cook it to your liking!
From here, cook according to how you plan to eat it. If you’re going to eat it like in a restaurant, boil it for about 15 minutes, then transfer it to a wide pot, place it on an induction or gas burner, add perilla leaves, Cheongyang peppers, and green onions, and cook to your liking. If you’re going to eat it separately, add perilla leaves, Cheongyang peppers, and green onions, cook thoroughly for about 5 minutes, and serve in a bowl. Since I’m going to eat it separately and freeze the rest, I cooked the vegetables all at once.
Completion Gallery
Completion & Tasting
So here is the completed homemade boneless potato stew. Although it takes a bit of time to initially boil the pork, it’s not a labor-intensive method, and it’s much simpler than making it with actual pork backbones, plus there’s no bones to deal with later, making it really convenient!
If you’re a big eater, it serves about 4 people, and since there’s a lot of meat and broth, if you plan to freeze it for storage, it’s enough for about 5-6 meals. I was able to freeze about 4 meals after eating one bowl like this!
Since it takes almost 1 hour and 30 minutes to boil the pork, the meat is really tender, and there’s a substantial amount compared to making it with pork backbones.
As I mentioned earlier, while shoulder is good, adding large pieces of boiled pork belly also adds a lot of flavor, so I highly recommend trying it according to your preference.
The broth is mild, so you can add a little flavored salt and pepper to taste, ensuring it’s not too salty when you eat it at home. If you dip the meat in a little mustard sauce, you can enjoy it in a way that rivals what you get at a restaurant, with a slightly healthy feel. It’s a taste you won’t regret.
