Good afternoon we are going to share those Are looking for a pork neckbone cauliflower tofu stew recipe that is delicious The method of preparing it is very not too difficult. Just need patience and persistence. So that pork neckbone cauliflower tofu stew has aroma and taste that can arouse appetite.

In order for the taste of pork neckbone cauliflower tofu stew, you need to do first from the type of ingredients, next selection of ingredients that are good until how to make and serve it. No need Confused if want to prepare pork neckbone cauliflower tofu stew good as long as you know the trick and how to make this dish able be serving very special.

Ingredients and seasonings required for prepare

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

Transfer bok choy mixture to another medium bowl. Don't cook pork neck bones too bad. To make frozen ribs in a slow cooker, add in your meat and barbecue sauce. To cook frozen ribs in a slow cooker, you may need to increase the heat setting to medium or cook for longer.

Steps 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.
8. Done and ready to serve!

This way we can get rid of bone bits and dead blood in pork neck bone. When it starts boiling again, drain and rinse under cold water one by one. The chunky paste melts easily into stews, so it melds with mouthwateringly savory gamjatang (pork neck bone soup), sweet, meaty kkotgetang (flower crab stew), ox bone hangover soup, or pungent, spicy kimchi jjigae (kimchi stew). It ties together the varied ingredients in rice bowls like bibimbap and boribap. While grill is pre-heating, let pork chops sit out at room temperature.

me, the simple preparation of Pork neckbone cauliflower tofu stew above can help you prepare dishes that are delicious for family/friends Hope it’s useful and good luck!