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Pork and vegetable stew is a scrumptious one-pot meal featuring tender pork and assorted vegetables brought together with a tomato based sauce. It is hearty, filling, and full of nutrition, perfect for your Sunday dinner or meal prep.

Pork and Vegetable Stew (乱炖)

By Maggie Zhu
5 from 5 votes
Prep Time: 30 minutes
Cook Time: 2 hours
Inactive time: 1 hour 30 minutes
Total Time: 4 hours
Servings: 4 to 6
Pork and vegetable stew is a scrumptious one-pot meal featuring tender pork and assorted vegetables brought together with a tomato based sauce. It is hearty, filling, and full of nutrition, perfect for your Sunday dinner or meal prep.

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 whole star anise 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 big carrots , chopped to bite-size pieces (about 1/2 lb / 225 g)
  • 2 ears corn on the cob , cut to 2” (5-cm) long pieces
  • 1 can (28-oz.) tomatoes , 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

  1. I used short pork ribs in the recipe, which are often sold in Chinese markets. You can use many other pork cuts that are suitable for stew, for example, pork shoulder (butt), shank and pork belly.
  2. It might seem like the pot does not have enough liquid when you just pour the canned tomato over the ingredients. But after 5 minutes of simmering, the vegetables will release a lot of liquid and it will be enough to cover all the ingredients and cook them properly.

Nutrition

Serving: 1serving, Calories: 539kcal, Carbohydrates: 87.7g, Protein: 32.5g, Fat: 8.5g, Saturated Fat: 1.7g, Cholesterol: 63mg, Sodium: 1288mg, Potassium: 2965mg, Fiber: 20.5g, Sugar: 39.9g, Calcium: 239mg, Iron: 4mg