Slow Cooker Burmese Pork Stew with Ginger and Garlic
A comforting Burmese-style pork stew simmered slowly with fragrant ginger, garlic, and earthy spices for tender, flavorful meat. This asian-inspired pork ready in about 495 minutes pairs pork shoulder, cut into 1-inch cubes, large onion, sliced, garlic cloves, smashed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 large onion, sliced
- 6 garlic cloves, smashed
- 2 tbsp fresh ginger, sliced
- 1 tsp turmeric powder
- 1 tsp ground black pepper
- 2 tbsp fish sauce
- 1 1/2 cups water
- 2 tbsp vegetable oil
- 1/4 cup fresh cilantro, chopped
- to taste salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 lbs pork shoulder cubes and brown on all sides for 6-8 minutes.
- Step 2: Transfer the pork to a slow cooker. Add 1 large sliced onion, 6 smashed garlic cloves, and 2 tbsp sliced fresh ginger.
- Step 3: Sprinkle 1 tsp turmeric powder and 1 tsp ground black pepper over the pork and aromatics.
- Step 4: Pour in 2 tbsp fish sauce and 1 1/2 cups water, then stir gently to combine.
- Step 5: Cover and cook on low for 6-8 hours until the pork is fork-tender and the flavors meld beautifully.
- Step 6: Season with salt to taste, then garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Burmese Pork Stew with Ginger and Garlic take to make?
Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Burmese Pork Stew with Ginger and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large onion, sliced from drying out.
Can I substitute ingredients in Slow Cooker Burmese Pork Stew with Ginger and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Burmese Pork Stew with Ginger and Garlic for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow Cooker Burmese Pork Stew with Ginger and Garlic?
Asian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
