Napa cabbage and pork stew with potato noodles, Dongbei style (东北白菜猪肉炖粉条)

Last Updated on September 3, 2020 by Simon Fan

When you look for warming and comforting dishes in cold weather, the cuisine of Dongbei, the northeastern region of China, would be your safe bet.

To endure long and harsh winters, the people in Dongbei excel in cooking stews and soups that not only warm the body but also boost the mood and energy.

The recipe I’m sharing with you here is one of the most famous stews from the region. When stewed with pork and aromatic spices, napa cabbage—winter-hardy and a staple in the region—shines brightly with a soft and silky texture and mildly sweet flavor.

Wide potato noodles, known as la pi (拉皮) in Mandarin, are a proud local ingredient. Because Dongbei produces the largest amount of potatoes in the country, it comes as no surprise that noodles made with potato starch are extremely popular in the region. These translucent noodles readily absorb the flavors from the cooking liquid and retain a lovely chewy texture when cooked.

With tasty vegetables, meat, noodles, and broth all in one dish, I’m sure it will quickly become your favorite one-pot meal for the season.

Napa cabbage and pork stew with potato noodles, Dongbei style (东北白菜猪肉炖粉条)

Serves 2

Ingredients

1 tablespoon vegetable oil
12 oz (340 g) pork, preferably pork belly, cut into ¼-inch-thick (6 mm) slices
3 scallions, cut in half
1-inch (2.5 cm) piece of ginger, sliced
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1½ cups water
1 whole star anise
One small piece of cassia bark or cinnamon stick
½ teaspoon fennel seeds
2 small dried chili peppers
10 oz (285 g) napa cabbage, cut into ½-inch (1.3 cm) strips
2 oz (60 g) dried potato noodles, soaked in warm water for at least 30 minutes until pliable, or substitute cellophane noodles
Salt and freshly ground white pepper

Directions

1. Place a wok or skillet over medium heat until hot, then swirl in the oil. When the oil starts to shimmer, add the pork and stir-fry for 3 minutes. Add the scallion and ginger, and stir-fry for 1 minute. Add the soy sauce and wine, and stir and mix for 30 seconds. Next, add the water, star anise, cassia bark, fennel seeds, and chili peppers to the wok. Bring the mixture to a boil, then reduce to a simmer. Skim off any surface scum. Cover and cook for 30 minutes.
2. Uncover and add the napa cabbage and soaked noodles. Turn up the heat and bring the mixture to a boil. Reduce the heat to maintain a gentle boil, and season with salt and pepper. Cook until the noodles are fully cooked through and reach your desired texture, about 10 minutes. Adjust the seasoning as needed, and serve.