Dongbei Pork Stew with Vermicelli
A rustic Chinese pork stew from northeast China, loaded with tender pork and delicate vermicelli noodles in a savory broth. Ready in under 30 minutes with minimal hands-on effort.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- ¾ lb pork shoulder, boneless
- 4 whole dried shiitake mushrooms
- 2 oz rice vermicelli noodles
- 3 tablespoons soy sauce
- 4 whole garlic cloves
- 1 tablespoon ginger, fresh
Instructions
- 1
Place the pork shoulder on a cutting board and cut it crosswise (left to right across the grain) into 1-inch cubes, about the size of dice. This size cooks evenly in 20 minutes.
- 2
Place the dried shiitake mushrooms in a small bowl and pour 1 cup of boiling water over them; let soak for 5 minutes until softened.
- 3
Lift the mushrooms out of the soaking water with a slotted spoon and set aside; strain the soaking liquid through a fine sieve into a bowl to remove any grit, keeping the liquid.
- 4
Slice off the hard stem ends from each mushroom and discard them; slice each mushroom cap into thin strips about the thickness of a pencil, roughly ¼-inch wide.
- 5
Peel the garlic cloves and smash each one with the flat of your knife blade to crack it open, but leave it in one piece; this releases flavor into the broth.
- 6
Peel the fresh ginger with a small spoon and mince it into granules smaller than a grain of rice, about pencil-tip dots.
- 7
Add 4 cups of water to a large pot and bring it to a rolling boil over high heat, about 5 minutes; you'll see large bubbles breaking the surface continuously.
- 8
Add the pork cubes to the boiling water and stir with a wooden spoon; return to a boil, then immediately reduce heat to medium-low so the liquid barely simmers.
- 9
Skim off any gray or white foam that rises to the surface with a small ladle or spoon, tilting it and dragging it across the top—this removes impurities for a clearer broth.
- 10
Add the reserved mushroom soaking liquid, the sliced mushroom strips, the smashed garlic cloves, and the minced ginger to the pot.
- 11
Stir in the soy sauce until evenly mixed, then partially cover the pot with a lid (leave a small gap for steam to escape) and simmer for 12 minutes.
- 12
Add the rice vermicelli noodles directly to the pot and stir gently with a wooden spoon to separate them; the noodles will soften and sink into the broth.
- 13
Cover the pot fully and simmer for 4 more minutes until the noodles are tender and can be easily crushed between your thumb and finger.
- 14
Remove the pot from heat and taste the broth; add a pinch of salt and pepper if needed. Ladle the stew into two deep bowls, dividing pork, noodles, and broth equally.
Tools you’ll need
- large pot with lid (5-quart minimum)
- cutting board
- chef's knife (8-inch)
- small spoon or paring knife for peeling
- slotted spoon
- fine sieve or strainer
- wooden spoon for stirring
- small ladle or spoon for skimming
- two deep bowls
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