Hearty stew boasts
Asian touches

This is the recipe for a dish prepared by Toni Davis on "Hawaii's Kitchen" this week. The program airs at 5:30 p.m. on Sunday and is rebroadcast at the same time the following Saturday on KHON/ FOX2.

Wagon train stew

4 garlic cloves, minced
1 large Maui onion, chopped
4 slices bacon, raw, chopped
4 tablespoons canola oil
2 pounds pork (butt or shoulder roast) chopped into 1-inch pieces
1/4 cup flour
1 cup mild Portuguese sausage, cut lengthwise and chopped
6 cups water
1/2 cup soy sauce
1/2 cup dried navy beans, rinsed
4 cups chicken broth
1 cup daikon, chopped
8 dried shiitake mushrooms, soaked and sliced, stems removed
1-1/2 teaspoon fresh ginger, peeled and minced
1/2 teaspoon poultry seasoning
1 teaspoon fresh rosemary, chopped
2 large potatoes, peeled and chopped

In a large pot, saute garlic, onions and bacon in oil for 2 to 3 minutes on medium heat. Toss pork with flour. Add pork to oil and brown, stirring frequently. Add sausage, water and soy sauce, bring to a boil, then reduce heat to low. Cover and stir occasionally for 1 hour. Add dry beans, broth, daikon, mushrooms, ginger and seasonings. Cover and cook on low heat, stirring occasionally for 1 hour. Add potatoes and cook 30 more minutes. Turn heat off and let sit 30 minutes before serving.

Nutritional information unavailable.