Pork and Vegetable Stew (乱炖)
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Additional Time
1 hr 30 mins
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Total Time
4 hrs
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Servings
4 to 6
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Calories
539 kcal
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Course
Main Course
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Cuisine
Chinese
Pork and Vegetable Stew (乱炖)
Description
This stew starts by seasoning pork ribs with salt and browning them in peanut or vegetable oil to develop a golden crust. Aromatics such as green onion whites, garlic, star anise, and cinnamon stick are sautéed to build depth. Doubanjiang, a fermented chili bean paste, is stirred in to add pungency and umami. Optional Shaoxing wine deglazes the pan, lifting browned bits for flavor enhancement.
Chicken broth, soy sauce, and sugar are added to form a savory base. The stew is covered and simmered over low to medium heat for about an hour until the pork begins to tenderize. Then chopped Yukon potatoes, carrots, green beans, eggplant, corn, and canned diced tomatoes are added to the pot. As the stew continues to simmer, the vegetables release liquid and absorb the broth’s seasoning, softening and melding with the pork.
The resulting dish balances the hearty meat with tender, varied vegetables and a subtly spicy, richly seasoned broth. The stew can be made using various pork cuts like shoulder or belly, adapting to availability or preference. The cooking liquid increases as the vegetables cook down, ensuring ample broth to cover the stew components.
Ingredients
- 1 to 1.5 lb (450 to 600 g) pork ribs (or pork shoulder, or pork belly) (*Footnote 1)
- 1/4 teaspoon salt
- 1 tablespoon peanut oil (or vegetable oil)
- 2 green onions , sliced to 1/2” (1 cm) pieces
- 4 cloves garlic , smashed
- 1 star anise whole pod
- 1 cinnamon stick
- 2 tablespoons doubanjiang
- 2 tablespoons Shaoxing wine (Optional)
- 2 cups chicken broth (or water)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 Chinese eggplant , chopped to bite-sized pieces (or 1 regular eggplant) (about 10 oz / 300 g)
- 2 yukon potatoes , chopped to bite-sized pieces (about 1/2 lb / 225 g)
- 1/2 lb (225 g) green beans , tough ends removed and halved crosswise
- 2 carrot chopped to bite-size pieces (about 1/2 lb / 225 g, big
- 2 ears corn cut to 2” (5-cm) long pieces, on the cob
- 1 can (28-oz.) tomato diced
Instructions
- Sprinkle salt evenly on both sides of pork ribs.
- Heat 1 tablespoon of oil in a large wok (or a 5-qt dutch oven, or a heavy duty pot) over medium heat until hot. Add pork ribs. Brown both sides until golden.
- Add the green onion white part, garlic, star anise, and cinnamon stick. Cook and stir until very fragrant, 2 to 3 minutes.
- Add doubanjiang. Cook and stir until the ingredients are covered evenly, and you can smell a pungent aroma, about 1 minute.
- Pour in the Shaoxing wine and deglaze using a spatula, scraping off any brown bits from the bottom.
- Pour in the chicken broth. Add the soy sauce and sugar. Turn to medium-high heat and cook until brought to a boil. Cover, turn to medium-low or low heat, simmer for 1 hour or so, until the ribs start to turn tender.
- While simmering the pork ribs, prepare and chop the veggies.
- When the pork starts to turn tender, add the potato, carrot, green beans, corn, and eggplant into the pot. Pour the canned tomato over everything. Cover, turn to medium-high heat, and cook until boiling. Turn to medium heat and let braise for 5 minutes, covered. (*Footnote 2)
- Uncover, then stir to mix everything well. Turn to medium heat, braise for another 15 to 20 minutes uncovered, or until the vegetables turn tender. Stir with spatula occasionally, so that all the ingredients are soaked in the sauce and to prevent sticking to the bottom. At the end of cooking, carefully taste the stew and adjust seasoning with salt and sugar, if needed. Serve hot as a main dish with rice, noodles, or bread.
Notes
- Short pork ribs are commonly used, but pork shoulder, shank, or pork belly are also suitable substitutes for this stew.
- Although initially it may appear there is not enough liquid once the canned tomato is added, the vegetables will release sufficient moisture during simmering to cover the ingredients properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 539kcal | 27% |
| Carbohydrates | 87.7g | 29% |
| Protein | 32.5g | 65% |
| Fat | 8.5g | 13% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 63mg | 21% |
| Sodium | 1288mg | 54% |
| Potassium | 2965mg | 63% |
| Fiber | 20.5g | 82% |
| Sugar | 39.9g | 80% |
| Calcium | 239mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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