Northeastern Eggplant and Pork Stew

Name: Northeastern Eggplant and Pork Stew
Total time: 50 min
Ingredients: 300g, thinly sliced Pork belly; 2 medium, cut into chunks Chinese eggplant; 2 medium, cut into chunks Potatoes; 150g, trimmed and cut into pieces Green beans; 100g, cut into sections Garlic scapes; 3 stalks, finely chopped Scallions; 3 tablespoons Vegetable oil; 2 tablespoons Soy sauce; 1 teaspoon Sugar; to taste Salt; enough to cover vegetables Water

A hearty northeastern Chinese one-pot stew featuring tender eggplant, potatoes, and pork belly simmered together with green beans and garlic scapes. This rustic dish captures the comforting essence of home cooking.

50 min

Medium

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Story

This classic Dongbei stew showcases the region's love for generous, hearty dishes. The key is to let all the vegetables meld together, creating a comforting bowl that's perfect for family dinners.

Ingredients

Pork belly 300g, thinly sliced

Chinese eggplant 2 medium, cut into chunks

Potatoes 2 medium, cut into chunks

Green beans 150g, trimmed and cut into pieces

Garlic scapes 100g, cut into sections

Scallions 3 stalks, finely chopped

Vegetable oil 3 tablespoons

Soy sauce 2 tablespoons

Sugar 1 teaspoon

Salt to taste

Water enough to cover vegetables

Instructions

Prepare the ingredients

Cut the pork belly into thin slices. Chop the eggplant and potatoes into roughly 3-centimeter chunks. Trim the green beans and cut into 5-centimeter pieces. Cut the garlic scapes into sections. Finely chop the scallions.

Sear the pork

Heat vegetable oil in a large pot over medium-high heat. Add the pork slices and stir-fry until they turn pale and release some fat, about 3 minutes. Add the chopped scallions and cook until fragrant.

Add vegetables and seasonings

Add the potatoes and stir briefly. Pour in soy sauce and sprinkle sugar over the top. Add the eggplant, green beans, and garlic scapes. Pour in enough water to just cover all the vegetables.

Simmer until tender

Bring to a boil, then reduce heat to medium-low. Cover and let simmer for 25 to 30 minutes, stirring occasionally, until potatoes and eggplant are completely soft and have absorbed the savory flavors. Season with salt to taste.