Napa Cabbage Miso Pork Stew

I tried to get every ingredient into the name but have to leave some out. 🙁 It was going to be Napa Cabbage Miso Tomato Sea Asparagus Ginger Pork Stew. Even then, I had to skip over a few other ingredients. But I’ll save you the trouble.

You can call this the NCMPS. Or Cabbage Pork Stew. Or Pork Stew. Or Stew.

Suffice to say, this is a very earthy, rich stew that will see you through any cold rainy day… which was what inspired me to make this. I love dishes that warm us inside out especially on a gray gray day.

Gray Day


I pretty much dug out my fridge and found these: Napa Cabbage, Pork Chops, Tomatoes, Ginger, Garlic, Shallots, Sea Asparagus, Miso Paste, Oyster Sauce, Soy Sauce, Mirin, Chinese 5 Spice & Black Pepper.
napa-cabbage-por-stew 1

So first, I marinaded the cut up pork chop with some mirin, oyster sauce, soy sauce and Chinese 5 spice. Smells incredible already.napa-cabbage-por-stew 2

Then the base ingredients are sliced and chopped. I left the tomatoes whole because I wanted some tomato chunks left but you can chop them up f you prefer.napa-cabbage-por-stew 3

The pork needs a good searing to develop good flavour.napa-cabbage-por-stew 4

Then the shallots, garlic and ginger are added in and fried for a brief moment to get the fragrance out. I tossed in the pepper at this stage.napa-cabbage-por-stew 5

To get the meat meltingly tender, it needs some slow braising so water goes in and is brought to a boil before being reduced to a simmer.napa-cabbage-por-stew 6

When I decided that the meat was soft enough and the liquid is almost gone, the tomatoes are added.napa-cabbage-por-stew 7

Then the stalky bits of the napa cabbage get some time on the heat so they soften a little. I don’t want the cabbage to fall apart so I cook it only until it’s opaque.napa-cabbage-por-stew 8

The leaves go in a little later as they take quicker to cook.napa-cabbage-por-stew 9

Mind you, the cabbage releases a lot of liquid. I love the sweetness that napa cabbages give. In the last 2 minutes of cooking, the sea asparagus is scattered in. Because this was from a can, it didn’t need to much cooking. Anyway, overcooking, like all seafood, makes them leathery and dry. Also, a spoonful of miso paste is stirred in at the last minute possible.napa-cabbage-por-stew 10

This was so good over rice!napa-cabbage-por-stew 11

This is a simple stew that is tangy, sweet, earthy with a good dose of umami. 🙂

PS: One more day to 2013! <3





“My doctrine shall drop as the rain, my speech shall distil as the dew, as the small rain upon the tender herb, and as the showers upon the grass: Because I will publish the name of the LORD: ascribe ye greatness unto our God.” (Deuteronomy 32:2-3)

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Napa Cabbage Miso Pork Stew
serves 6

200gms Pork Chop, cut into 1 inch pieces
1/4 head of Napa Cabbage (1/2 head if it is small), cut into 2 inch pieces
6 Shallots, peeled
4 cloves Garlic, peeled
1 inch knob Ginger, peeled & sliced
4 tomatoes
1 can Sea Asparagus (or mushroom of choice)
1 tbsp Oyster Sauce
2 tbsp Soy Sauce
1 tbsp Mirin
1/2 tsp Chinese 5 Spice Powder
1/4 tsp freshly ground Black Pepper
1 tbsp Miso Paste
1 cup Water

  1. Marinade pork pieces with oyster sauce, soy sauce, mirin & Chinese 5 spice powder. Set aside for 20 minutes while you prepare the other ingredients and heat up the skillet.
  2. In a deep skillet, brown pork pieces well on HIGH heat, about 2 minutes per side.
  3. Add shallots, garlic & ginger and fry for 1 minute until fragrant.
  4. Pour in water and bring to a boil. Reduce to a simmer until pork is tender and sauce is almost all evaporated, about 20 minutes.
  5. Tomatoes and cabbage go in (stem parts first) and let them soften and wilt.
  6. Toss in sea asparagus and miso paste. Make sure miso paste dissolves in the liquids.
  7. Adjust seasoning and serve it up with a big ole bowl of rice.


  1. This sounds like a super cozy dish and I am so cold right now. Perfect. You used the dark miso paste, right? Take care, BAM

  2. I’m so happy to find another use for napa (which is a staple in my household). reminds me of Korean oohguhjee guk (wilted napa soybean stew) using the outer leaves.


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