Pork and Sweet Potato Noodle Stew
“A hearty stew where tender pork belly melds with chewy sweet potato noodles in a savory, star-anise-infused broth.”
Pork Belly
Sweet Potato Noodle
Napa Cabbage
Ginger
scallions
Soy SauceWhere it comes from
Originating from the rural areas of Northeast China, this stew is a reflection of the resourcefulness and warmth of Dongbei home cooking, especially cherished during harsh winters.
On the Palate
How it's made
5 steps · Show ↓23 min active · 45 min waiting
How it's made
5 steps · Show ↓- 15 min
In a large pot, sear the pork belly pieces over medium-high heat until they are golden brown and the fat has rendered, about 5 minutes. You should hear a satisfying sizzle as the meat hits the pan.
Watch outAvoid overcrowding the pot, or the pork will steam instead of sear.
- 22 min
Add sliced ginger, star anise, and chopped garlic to the pot. Stir for 2 minutes until the garlic is fragrant and the ginger edges start to crisp.
- 35 min
Pour in soy sauce and enough water to cover the pork by an inch. Bring to a simmer, then reduce the heat to low. Cover and let the stew gently bubble for 45 minutes, allowing the flavors to meld.
- 410 min
Add the sweet potato noodles and chopped Napa cabbage to the pot. Stir gently to submerge them in the broth. Cook for another 10 minutes until the noodles are tender and have absorbed the broth's flavor.
Watch outEnsure the noodles are fully submerged, or they may cook unevenly.
- 51 min
Finish with sliced scallions stirred in just before serving, allowing their fresh aroma to lift from the stew.
