Heat 1 tablespoon oil in a 5-quart dutch oven (or an oven-safe heavy duty pot) over medium heat until hot.

Sprinkle sea salt on both sides of pork ribs to help with browning.

Add pork ribs into the dutch oven. Brown all sides until golden. Transfer to a plate. If the pot is getting too hot and smoky, remove it from stove and allow it to cool.

Add the remaining 1 tablespoon oil, onion, garlic and star anise pod in the same pot. Turn to low heat. Cook and stir until onion turns tender.

Add doubanjiang. Cook and stir until the ingredients are covered evenly, and you can smell a pungent aroma, about 1 minute.

Add chicken stock. Use a spatula to scrape off the brown bits from the bottom of the pot. Add cinnamon stick and and sugar. Return the pork ribs to the pot. Turn to medium high heat and cook until bringing to a boil. Cover, turn to low heat, let simmer for 30 minutes.

While simmering the pork ribs, prepare and chop the veggies. Spread chopped eggplant on a cutting board or working surface. Sprinkle a thin layer of salt on top and let rest for 15 to 20 minutes. Wipe with paper towel to remove moisture. This step helps the eggplant stay in shape and generate a better texture. Skip this step if you’re using a long Asian eggplant.

Transfer the pork ribs to a plate. Add potato, carrot, green beans, corn, and eggplant into the pot. Return the pork ribs on top.

Pour fire roasted tomato over everything. Cover, turn to medium high heat, and cook until boiling. Uncover, let boil for 15 minutes. Carefully mix with spatula in the middle of cooking, so that all the ingredients are soaked in sauce and to prevent sticking to the bottom.

Add bell pepper into the pot. Let cook for another 2 to 3 minutes, until the bell pepper turns tender.

Serve warm with rice, noodles, or bread.