Mongolian-style camp pork stew

Peter d’Plesse

This hearty one-pot pork stew brings together warming Mongolian-inspired spices, tender pork and sweet bursts of apricot for a meal that feels made for cold nights outdoors. Easy to cook over a camp stove or fire and with minimal clean-up, it is the kind of meal that earns repeat requests after a long day in the bush.

Serves: 4-6 people
Duration: 1 hour 50 minutes

Ingredients

  • Ghee for browning the pork (replace with olive or other preferred oil if needed)
  • 1 large onion, diced
  • 1 litre chicken stock
  • 3-4 cloves (depending on size and taste) garlic
  • 200-300 grams mushrooms, diced
  • 1 large sweet potato
  • 3 teaspoons turmeric
  • 2 teaspoons ground coriander
  • 3 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • ½ teaspoon cayenne pepper
  • 1¾ teaspoons cardamon
  • 1 cup (or to taste) ginger, freshly diced
  • 1 cup dried apricots
  • 2 tablespoons sugar
  • 3 tablespoons low salt chicken stock
  • 3 tablespoons lemon juice
  • 1 cup of peas, according to preference.

Method

  1. Dice the pork into large pieces, 2.5cm (1″) and brown.
  2. Dice the onion.
  3. Dice sweet potato into chunks, 25-40 mm (1-1¾ “), large enough for slow cooking without disintegrating.
  4. Combine diced onion, pork, mushrooms, sugar, spices, diced sweet potato and chicken stock and simmer for 90 minutes or until meat is tender.
  5. Balance to taste with 3 tablespoons of low salt chicken stock powder and lemon juice.
  6. Serve with rice or mashed potato topped with light sour cream and parsley, plus peas if desired for added colour and flavour.

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Peter d’Plesse
A passionate hunter, writer and food enthusiast with a love of feral game hunting. His articles are built on field experience, firearm know-how and lessons learned the hard way, written to entertain while offering something practical.

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