This story begins with a holiday called Dirktoberfest – an annual celebration thrown around the time of Oktoberfest by my cousin Yan’s German roommate, Dirk. The highlight of Dirktoberfest was a contest to present Dirk with a beer he’d never had before, the winner of which would receive a specially reserved piece of Dirk’s homemade schnitzel. Not to be outdone by Dirk, Yan needed a holiday of his own, and thus was born Yannukah, a “stewish” holiday. I became obsessed with the luxuriant goodness that would come to be known as the Traditional Yannukah Stew, and am publishing the recipe here with my cousin’s permission.
Guessipe
- 1 lb daikon, peeled and cubed
- 2 lbs pork belly or leg (skin on), cubed
- 1/4 cup corn starch
- dash of Chinese five spice
- dash of salt
- 8 cloves garlic
- 3 star anise
- 1 red chile
- 1/2 cup rice wine
- 1/2 cup black vinegar
- 3 TBSP fish sauce
- 3 heaping TBSP black bean and garlic sauce
- 1 heaping TBSP chili oil with black bean
- 1 tsp ground allspice
Mix together the cornstarch, five spice, and salt. Dredge the pork in the cornstarch mixture, then brown on all sides in canola oil.
Put the garlic, star anise, and chile into the pot. Place the browned pork skin up into the pot.
Add the allspice, chili oil with black bean, black bean and garlic sauce, fish sauce, black vinegar, rice wine, and daikon. Cover and braise on low for 2 hours, or Instant Pot or pressure cooker for 35 minutes.
Thicken with cornstarch slurry.
Serve the Traditional Yannukah Stew over something that will absorb all the wonderful gravy – rice, noodles, or a serving of each!
