Northeast Stew (Dongbei Luan Dun)
A hearty stew combining various vegetables and pork belly, rich in flavor and aroma, perfect for warming up on cold winter days.
Ingredients
16 items- Pork belly 200 g
- Potato 1
- Eggplant 1
- Green beans 100 g
- Green bell pepper 1
- Tomato 1
- Green onion 2
- Ginger 3 slices
- Garlic 3 cloves
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Salt to taste
- Sugar a pinch
- Star anise 1
- Sichuan peppercorns a few
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Prepare all ingredients: slice pork belly, cut potato and eggplant into chunks, segment green beans, chop bell pepper and tomato, slice green onion, ginger, and garlic. (5 min)
Heat oil in a wok over medium heat, add pork belly and stir-fry for 3 minutes until golden and some fat renders. Remove and set aside.
Reduce to low heat, add green onion, ginger, garlic, star anise, and Sichuan peppercorns. Fry for 1 minute until aromatic.
Increase to medium heat, add potato, eggplant, and green beans. Stir-fry for 3 minutes until slightly charred. Then add tomato and cook for 2 minutes until softened.
Return pork to the wok, add light soy sauce, dark soy sauce, and sugar. Stir well for 1 minute.
Add enough hot water to cover ingredients. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes until potato is soft and eggplant is translucent.
Uncover, increase to high heat, add green bell pepper, and stir-fry for 2 minutes until crisp-tender. Season with salt and reduce sauce until slightly thickened.
Transfer to a serving bowl, garnish with chopped green onions if desired, and serve hot.
Tips
Rendering the pork belly first enhances the dish's richness; ensure green beans are fully cooked for safety; add bell pepper at the end to retain crunch; for a pressure cooker, cook for 10 minutes after reaching pressure.
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