Recipe of Perfect Pork neckbone cauliflower tofu stew

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, Steps to Make Favorite Pork neckbone cauliflower tofu stew. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork neckbone cauliflower tofu stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork neckbone cauliflower tofu stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork neckbone cauliflower tofu stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork neckbone cauliflower tofu stew estimated approx 1 hr.

To get started with this particular recipe, we have to first prepare a few components. You can have Pork neckbone cauliflower tofu stew using 16 ingredients and 7 steps. Here is how you cook that.

This is an alternation of classical cauliflower, braised tofu and pork tenderloin stirfry. I add a little bit homemade tomato sauce for flavor enhancer but it's an option. #pregnancy & #postpartum

Ingredients and spices that need to be Prepare to make Pork neckbone cauliflower tofu stew:

1. Bone stock making
2. 3 lb pork neckbone
3. 8 cups water
4. 1/2 cup cooking wine
5. 1 cinnamon stick
6. 4 anise stars
7. Stew making
8. 4 cups cauliflower cutups
9. 2 small tomatoes
10. 1/2 onion
11. 1 carrot, sliced
12. 1 tsp ginger and garlic minced
13. 1/2 cup chives or green onions, chopped
14. 1 lb cooked pork neckbone
15. 4 oz braised tofu, spiced
16. Salt and pepper to taste

Instructions to make to make Pork neckbone cauliflower tofu stew

1. Wash pork neckbone throughly under running water.
2. Cover pork neckbone with 8cups of water, 2 tablespoon of cooking wine, dry herbs. Bring the pot to a boil and simmer for 1 and half hours. Once done, separate storing bones and the stock. Keep the fat in the stock and refrigerate it, will be good for 3 days.
3. Next morning, rinse and cut up all vegetables. Heating up 2 Tsp of pork fat floating on top of the stock in a cast iron wok, sautee carrot, ginger, garlic and onion until aromatic for about 2minutes.
4. Add cauliflower, tomatoes chunks and saute until soften for about 2 minute. Add homemade tomatoes sauce, optional.
5. Add pork neckbone with about 2 cups of the stock. Mix everything well and transfer them to a stonepot or claypot to simmer.
6. Once the liquid is boiling in the stonepot, turn down the heat to medium or low and simmer for about 5 ~10 minutes or until your desirable tenderness for cauliflower.
7. Season to your taste and decorate with chives or green onions as a finishing herb. Serve with brown rice or sourdough whole grain bread.

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