Dongbei Sauerkraut Pork Stew
A warming Northeastern Chinese braise of tender pork belly with tangy fermented cabbage, ginger, and star anise. Ready in under an hour with deep, layered flavor.
- Total time
- 55 min
- Servings
- 4
- Calories
- 385
- Protein
- 34g
Ingredients
- 1.5 lb pork belly or shoulder, cut into 1.5-inch cubes
- 1.5 cups sauerkraut (or fermented Chinese cabbage)
- 3 tbsp ginger, sliced into 1/4-inch coins
- 6 whole garlic cloves, smashed
- 3 whole star anise
- 3 cups chicken or pork broth
- 2 tbsp soy sauce
- 3 tbsp rice wine or dry sherry
- 1 tbsp neutral oil
Instructions
- 1
Pat pork dry with paper towels.
- 2
Rinse sauerkraut under cold water to reduce saltiness, then squeeze dry.
- 3
Heat oil in a heavy 5-quart pot over medium-high until shimmering, ~90 seconds.
- 4
Sear pork in batches until browned on 2 sides, ~4 minutes per batch. Don't stir.
- 5
Remove pork and set aside. Add ginger and garlic to the pot, stirring until fragrant, ~1 minute.
- 6
Return pork to pot. Add sauerkraut, star anise, broth, soy sauce, and rice wine.
- 7
Bring to a boil, then reduce heat to low. Cover and simmer 35–40 minutes until pork is tender.
- 8
Skim fat from the surface if desired. Taste and adjust soy sauce or salt as needed.
- 9
Ladle into bowls and serve hot with steamed rice.
Tools you’ll need
- 5-quart heavy pot with lid
- cutting board
- chef's knife
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
