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Pork & Kim Chee Watercress Stew by Kyle Kawakami
Kyle, is a native of rural upcountry Maui, and is the owner of Maui Fresh Streatery which he opened in 2013. Kawakami serves up dishes like soft shell crab BLT, crispy garlic chicken bowl and Kona crab and Kula corn bisque with Ha’uke’uke urchin foam that leave his customers coming back for more. With a degree in culinary arts from UH Maui College, where he received the Chancellor’s Regent Award and Outstanding Culinary Award and later went back to teach. Kyle was also mentored by the late great Chef Tylun Pang at the Fairmont Kea Lani Resort. He’ll be in the kitchen to make Pork and Kimchee Watercress Stew.
Ingredients
- 2 lbs pork butt/belly
- 1 block tofu firm
- 1 bundle Waipoli watercress
- 1 TBSP ginger chopped
- 1 TBSP garlic chopped
- 2 cups kim chee
- To taste salt & pepper
- 3 cups water
- Splash patis
- 2 stalks green onion chopped
Instructions
- Add canola oil to wok and heat on stovetop when hot.
- Add cubed pork to wok.
- Season with salt and pepper to taste.
- When pork is browned add kimchee.
- Add water to cover about 3 cups.
- Add patis to wok and cover and let continue to simmer.
- Cut tofu into bite size then add to wok.
- Cut green onion to one inch pieces and add to wok.
- Cut watercress in to about two inch pieces and add to wok – add last so it stays crunchy.
- Bring back to a simmer then turn off heat.
How To Serve:
- Serve in a bowl, enjoy!
- Serves 4.
Nutrition
Calories: 397kcalCarbohydrates: 5gProtein: 52gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 136mgSodium: 448mgPotassium: 888mgFiber: 2gSugar: 1gVitamin A: 121IUVitamin B1: 1mgVitamin B5: 4mgVitamin C: 2mgCalcium: 188mgIron: 5mg
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