5 from 10 votes
Pork and Vegetable Stew (乱炖)
Pork and Vegetable Stew (乱炖) is a hearty dish combining pork ribs browned with aromatics and spices like star anise and cinnamon, then simmered with doubanjiang and soy sauce in chicken broth. Seasonal vegetables including eggplant, potatoes, green beans, carrots, corn, and canned tomatoes are added and cooked until tender, creating a rich and savory stew with layers of flavor.
Prep Time
30 mins
Cook Time
2 hrs
Additional Time
1 hr 30 mins
Total Time
4 hrs
Servings:
4
to 6
Calories:
539 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 to 6
Amount Per Serving
Calories 539
% 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.