Leeky Pork Stew

There are some dishes that you only see during special occasions. For you it might be pumpkin pie, roast turkey, lasagna, beef stew.. or even smores.

For me, dishes like pig stomach soup, prawn fritters and rice ball dumplings (tang yuen) all scream “Special Occasion” to me because we only got to enjoy them once a year. There are even certain vegetables that we only have on those rare occasions. Leeks were one of those. Braise with fish maw and carrots, it was oddly enough only eaten during Chinese New Year. Of course these days, my mom would prepare this dish when she gets some really good fish maw. I’ve had it about 3-4 times this year alone. If I can catch her making some again, I’ll share it here. But the thing is, leeks are available all year round. I don’t know why we never had it more often, in different ways.

That’s one of the best parts of being an adult. I can eat special dishes whenever I want, as often as I like. I no longer confine my leek consumption to certain holidays. And I don’t have to limit myself on how I use it.

So when I spied some really beautiful organic leeks at the supermarket a while ago, I knew I wanted to make something out of it that will bring out all its oniony sweetness. Pork, in my mind, would complement that sweetness well because pork too has a somewhat sweet aftertaste when braised long enough. Plus a major major cheat for flavour bomb. Which might put some of you off but hey, sometimes we need all the help we can get right? Within reason of course. 😉

 For this simple little stew, I used: Pork Shoulder, Leeks, Ginger, Red Pepper, Spring Onion, Firm Tofu (not pictured), Campbell’s Chicken & Mushroom Soup, Worcestershire Sauce, Cider Vinegar, PepperLeeky Pork Stew 1



To clean out the leeks as they are sometimes filled with dirt, first lob off those harder green leaves, roots and discard. Then holding the root end, make slices along the whole stem all around it, leaving just about 1 inch on top attached.  Run the leaves under running water thoroughly, making sure to clean out every single leaf because them sneaky dirt can get into the tiniest of crevices.
Clean Leeks

Chop, chop, chop.
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To maximize flavour, always brown the meat well.
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Remove the meat and in the same pan, I give the leeks, spring onion & sliced ginger a little headstart.
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Once they got soft and translucent, our pretty red peppers get their turn.
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Reintroduce those browned pork pieces and the best part is yet to come.
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I wanted loads of sauce to go with my couscous so I dunked in the entire can of soup together with some water, vinegar, pepper & Worcestershire sauce.
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Once the stew has simmered in the pan for about 30 minutes, add in the tofu pieces.
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With the tofu pieces heated up nicely, we’re ready to serve!
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The sauce is thick, stick & just gorgeous.
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It almost looks like one of those Chinese stews with thick gravy. But the flavour is totally different.
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Deciding to take a different route, I decided to serve this with simple couscous, not unlike the one I made here.
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The couscous sapped up that sauce in the most wonderful way.
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So I guess if you’re not iffy about condensed soups and like quicker dinners like I do, this might be for you! I’ve seen dozens and dozens of crockpot recipes using canned soup as the flavour base and got inspired. The addition of leeks just made it better.





“I drew them with cords of a man, with bands of love: and I was to them as they that take off the yoke on their jaws, and I laid meat unto them.” (Hosea 11:4)

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Leeky Pork Stew
Prep time
Cook time
Total time
Recipe type: Meat
  • 400gm (appx 1 lb) Pork Shoulder cubes
  • 300gm (appx ¾ lb) Leeks, cleaned well & chopped
  • 1 Red Bell Pepper, deseeded & chopped
  • 2 thick pcs Ginger
  • 1 cube Firm Tofu, cubed
  • 2 tbsp Vegetable Oil
  • 1 can (10¾ ounces) Campbell's Condensed Cream of Chicken & Mushroom Soup
  • 1 tbsp Cider Vinegar
  • 1 tbsp Worcestershire Sauce
  • ½ tsp ground Black Pepper
  • 1 sprig Spring Onion, chopped
  • ¾ cup Water
  1. Heat up a stewing pot on MED HIGH with the vegetable oil.
  2. Brown cubed pork pieces, in 2 additions if necessary. Remove and reserved.
  3. In the same pot, saute leeks, spring onions & ginger for 2-3 minutes until softened and somewhat translucent.
  4. Toss in peppers & reserved pork.
  5. Pour in condensed soup, vinegar, Worcestershire sauce, pepper & water. Bring to a boil & turn heat down to a simmer for 30 minutes, or until pork is tender.
  6. Add in cubed tofu and stir in. Once tofu is heated through, about 1 minute, turn off flame.
  7. Serve up with couscous, rice or noodles.



  1. Greetings Jayne,

    This dish looks so yummy. By just looking at the pics, makes me feel hungry this very minute. I really ought to try preparing it one of these days. Thanks so much for sharing, sis. Will let you know how it turns out.

    Take care. Keep up the productive tinkering in your kitchen. God bless!

    Lots of love,

    • Thanks sis! Hope you get a chance to try this out and let me know if I imagined it’s deliciousness. 😀 I’ll be making this over and over for sure. Thanks for your encouragement! I’ll keep tinkering.

  2. I can imagine how flavorful the stew is! I’d like to pour the stew on white rice…I’ve been cutting down on rice consumption, but it will be an exception with this stew. 🙂


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