This Slow Cooker Pork Rib Stew, served 3 ways means you don’t have to cook from scratch for 3 nights.  I’m a huge fan of using a Slow Cooker, I cannot get used to the Instant Pot mentality, more about this later. A Slow Cooker is so practical and efficient in getting dinner on the table. It’s a huge time saver, locks in the flavors and keeps meat moist and tender.

Pork Ribs, Stir Fry Mixed Veggies, homemade Kimchi

Instead of ‘recipes’, I like to focus on Flavors, Textures and Colors. So, here’s how to tackle the Slow Cooker Pork Rib Stew.

About Ingredients…
1 Onion, chopped or half moons
4-6 cloves garlic, thwacked
Thumb size ginger, thwacked
1- 2 carrots, chopped biggish chunks
4-6 dried shiitakes (from Earthy Delights in your Wok Star Kit) directions how to rehydrate is on the label.
Chicken Broth, halfway up the meat 

About Pork Ribs…
3-4 lbs. of pork ribs.
They will be your favorite cut of meat, it’s juicy, meaty and so versatile. I get them cut across the bones so they are smaller and easier to handle and they’re called riblets. Available from Costco or Asian markets. Cut the riblets into individual pieces, see photo below. Fill slow cooker half way.  

About Flavorings…
Basic Seasonings: TSPC.  Wok Stars, you know what these are. Newbies, it’s Tamari, Sherry, Pepper, Cornstarch
2 tsp. each of Brown Bean Sauce (from Koon Chun in your Wok Star Kit) and Huy Fong Chili Garlic Sauce.

Here’s HOW…

  1. Set slow cooker on LOW before prepping. This will give it a head start. Set your timer for 3 1/2 hours. 
  2. Add pork riblets at bottom then veggies, garlic & ginger and broth into slow cooker.
  3. In a bowl, mix TSPC and extra flavorings. Add into slow cooker. I LOVE the smells wafting through my apartment. This is what the Insta Pot doesn’t allow, no smells and you cannot peek in there for tasting and adjusting flavors. For me, cooking is about LAYERING flavors. You can’t do anything until you’ve released the pressure which takes another half an hour. 
  4. When time is up, test a piece of pork riblet and adjust flavorings, to see if it’s the texture you like, if you like softer, let it cook for another half hour. 
Add pork riblets, then onions, garlic & ginger, carrots, mushrooms. Then chicken broth, flavorings.

Serving suggestions…
You’ll just need to serve reheated pork riblet stew and stir fry or blanche some veggies. So easy, dinner in about 15 minutes or less.  

Allocate about 3-5 pieces of pork riblets per person. Spoon onions, carrots and sauce over the riblets. 

I like to add some homemade kimchi and garnish with chili threads, chopped scallions and cilantro, they just give a pop of color and adds freshness to the finished dish. 

Don’t you love the 3 ways I served this Slow Cooker Pork Rib Stew? 
If you try this Slow Cooker Pork Rib Stew, please take a photo and tag @wokstar on Instagram,
I would love to see how you present yours.

First night: Pork Ribs, Stir Fry Mixed Veggies, homemade Kimchi
2nd night: added mustard greens when reheating pork rib stew
3rd night: Blanched Brussels Sprouts and displayed carrots, mushrooms separately for a different look and presented pork ribs on bed of quinoa. 

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