Dongbei Iron Pot Stew
A hearty Northeastern Chinese braise of pork, potatoes, and pickled vegetables in a savory-spiced broth. One pot, 50 minutes, deeply satisfying comfort food.
- Total time
- 55 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 lb pork shoulder, boneless, cut into 1.5-inch chunks
- 1 lb potatoes (waxy or red), cut into 1-inch cubes
- ¾ cup pickled vegetables (Sichuan-style, chopped)
- 4 cups chicken or pork broth
- 3 tbsp soy sauce
- 2 tbsp doubanjiang (spicy bean paste)
- 2 tbsp neutral oil
Instructions
- 1
Heat oil in a 5-quart heavy pot over medium-high until shimmering, ~90 seconds.
- 2
Working in batches, sear pork until browned on 2 sides, ~3 minutes per batch. Transfer to a plate.
- 3
Add doubanjiang to the pot and stir constantly for 60 seconds until fragrant and darkened.
- 4
Return pork to the pot. Add broth, soy sauce, and pickled vegetables; bring to a simmer.
- 5
Cover and simmer over low heat for 20 minutes until pork begins to soften.
- 6
Add potatoes, stir, and cover. Continue simmering 20 minutes until potatoes are tender and pork is easily pierced.
- 7
Taste and adjust soy sauce if needed. Serve hot in bowls with plenty of broth.
Tools you’ll need
- 5-quart heavy pot with lid (cast iron or ceramic is traditional)
- cutting board
- knife
- spoon or ladle
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