By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 3
774 cal · 135 min
Dongbei Pork Ribs & Green Bean Stew
Recipe GLPR8f30b76901988f
A hearty Northeast Chinese braised pork rib and green bean stew featuring tender, fall-apart ribs infused with warm spices like star anise and dried chilies. The aromatic base of garlic, ginger, and leeks creates a deeply savory broth, balanced with soy sauce and a touch of sugar. Green beans add texture and a fresh vegetable component to this comforting, soul-warming one-pot meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1000 grams Pork ribs, cut into 2-inch pieces
250 grams Fresh green beans, trimmed
3 Leeks, white parts only, finely sliced
6 Garlic cloves, finely chopped
1 tablespoon Fresh ginger, finely chopped
3 Dried red chillies
3 Star anise
1 tablespoon Light soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon Dark soy sauce
1 tablespoon Sugar
Salt to taste
Directions
Blanch the pork ribs in boiling water for 3 minutes, then drain and rinse thoroughly under cold water to remove impurities and excess fat. Pat dry with paper towels.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, sear the pork ribs until browned on all sides, about 8–10 minutes total. Remove and set aside.
In the same pot, sauté the sliced leek whites, chopped garlic, and chopped ginger over medium heat for 2 minutes until fragrant.
Add the dried red chillies and star anise to the pot, stirring constantly for 30 seconds to release their aromatics.
Return the blanched pork ribs to the pot. Pour in the Shaoxing wine and let it bubble for 1 minute to cook off the alcohol. Stir in the light soy sauce, dark soy sauce, and sugar.
Cover the ribs with water (approximately 6–8 cups) until they are just covered. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 90 minutes, stirring occasionally.
Add the trimmed green beans to the pot and continue simmering, covered, for an additional 20–30 minutes until the green beans are tender and the pork ribs are very tender and easily fall from the bone.
Taste the broth and adjust seasoning with additional salt as needed. The pork ribs should reach an internal temperature of 145°F when pierced with a fork and should be very tender.
Ladle into bowls, ensuring each serving receives pork ribs, green beans, and plenty of the aromatic braising liquid. Serve hot.
Comments
Shaoxing wine and star anise force a second stop at an Asian grocery, likely H-Mart in Charlotte's Chinese enclave on Central Avenue—a real cost for a weeknight. The ingredient list itself is honest: pork ribs and green beans are available everywhere (Walmart, Food Lion, Harris Teeter all stock them), but at $10–15 for ribs and another $4–5 for everything else, you're looking at $5–7 per serving before the special trip. The 135-minute claim is accurate if you count simmering time, but this is a low-attention braise where the oven or stovetop does the work unattended. The dish reheats beautifully and actually improves overnight, making it sensible for Sunday cooking, though it demands planning around an unfamiliar store run.
Sign in or create a free account to add your review.
