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
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Open the appInstructions
Step 1
Pat pork dry with paper towels.
Step 2
Rinse sauerkraut under cold water to reduce saltiness, then squeeze dry.
Step 3
Heat oil in a heavy 5-quart pot over medium-high until shimmering, ~90 seconds.
Step 4
Sear pork in batches until browned on 2 sides, ~4 minutes per batch. Don't stir.
Step 5
Remove pork and set aside. Add ginger and garlic to the pot, stirring until fragrant, ~1 minute.
Step 6
Return pork to pot. Add sauerkraut, star anise, broth, soy sauce, and rice wine.
Step 7
Bring to a boil, then reduce heat to low. Cover and simmer 35–40 minutes until pork is tender.
Step 8
Skim fat from the surface if desired. Taste and adjust soy sauce or salt as needed.
Step 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
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