1 lb boneless pork shoulder, cut into 6 by 1/2 inch strips
1/2 cup water
2 tbsp chili powder
2 tsp salt
6 oz dried pork, cut into 3 by 1/2 inch strips
3 large heads bok choy, stems removed, leaves cut into 1/2-inch strips
1 large fresh green chili pepper, seeded and cut into julienne strips
1 whole fresh ginger, peeled and cut into 1" cube
1 medium onion, peeled and quartered
1 medium daikon or white radish, peeled, halved lengthwise, and cut crosswise to fit the feed tube
STEP BY STEP:
Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside
Drop the ginger through the feed tube with the motor running and chop finely, about 10 seconds. Set aside
Slice the daikon with the thick [6mm] slicing disc.
Melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 25 minutes.
Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain.
Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over low heat until heated through, 5 to 10 minutes.
