Ultimate Comfort Pork Rib and Potato Stew

If you’re searching for a dish that tastes like a warm hug in a bowl, you’ve found it. This hearty pork rib and potato stew is the very definition of comfort food. It’s a rustic, one-pot wonder that brings together fall-off-the-bone tender pork ribs, fluffy potatoes that soak up all the savory goodness, crisp-tender green beans, and delightfully chewy glass noodles. The magic of this dish lies in its deep, savory flavor, achieved with a few key pantry staples, and its incredible simplicity. While it tastes like it has been simmering for hours, the entire meal comes together in about an hour, thanks to a clever shortcut using a pressure cooker. Don’t worry if you don’t have one; a regular pot works just as well with a little extra time. This recipe is wonderfully easy for cooks of all levels and is guaranteed to become a family favorite.

What You’ll Need

Here are the ingredients to create this heartwarming stew. I’ve included common substitutions for items that might be less familiar, so you can easily find everything you need at your local supermarket.

For the Stew:

• Pork Ribs: 1.5 lbs (about 700g), cut into individual ribs or 2-inch pieces.
• Potatoes: 2 large (about 1 lb or 450g), like Russet or Yukon Gold.
• Green Beans: ½ lb (about 250g), trimmed.
• Glass Noodles: 2 oz (about 50g). These are typically made from sweet potato starch and are called fentiao. They become wonderfully chewy and translucent when cooked. You can find them in the international aisle of most large supermarkets or at an Asian grocery store. Substitution: If you can’t find them, you can omit them or use thick rice vermicelli.
• Ginger: A 1-inch piece.
• Scallions (Green Onions): 2 stalks, finely chopped, for garnish.
• Cooking Oil: 3 tablespoons. Peanut oil is traditional, but any neutral oil like canola, vegetable, or sunflower oil works perfectly.
• Water: About 4 cups, or enough to cover the ribs.

For the Sauce:

• Light Soy Sauce: 3 tablespoons. This is your primary source of salty, savory flavor. It’s sometimes labeled as “all-purpose” soy sauce.
• Oyster Sauce: 2 tablespoons. This adds a layer of rich umami and a hint of sweetness. Substitution: If you don’t have it, you can use hoisin sauce or add an extra tablespoon of soy sauce and a teaspoon of sugar.
• Dark Soy Sauce: 1 tablespoon. This is mainly for color, giving the stew a beautiful, deep reddish-brown hue. It’s less salty than light soy sauce. Substitution: You can omit it, though the stew will be lighter in color. Alternatively, mix 1 tablespoon of light soy sauce with ½ teaspoon of molasses.
• Salt: ½ teaspoon, or to taste.

Step-by-Step Instructions

Follow these simple steps for a flawless stew every time. The process is broken down into preparing the ingredients and then bringing them all together.

1. Start with your prep. Peel the ginger and slice it thinly. Trim your green beans and cut them into 2-inch pieces. Peel the potatoes and cut them into large, irregular 1.5-inch chunks. This “rolling cut” gives them more surface area to absorb the sauce. Place the glass noodles in a bowl and cover them with warm water to soften. Let them soak while you prepare everything else.

2. Place the pork ribs in a pot and cover them with cold water. Bring to a boil and let it bubble for 2-3 minutes. You’ll see some foam rise to the surface. This step, called blanching, cleans the ribs and ensures a clear, flavorful broth. Drain the ribs and rinse them well under running water.

3. In a large wok or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the potato chunks and pan-fry them for 4-5 minutes, turning occasionally, until they are lightly golden on the edges. This helps them hold their shape in the stew. Remove the potatoes and set them aside.

4. Add another tablespoon of oil to the same pot. Add the green beans and stir-fry for 1-2 minutes until they turn bright green and are slightly blistered. Remove and set aside with the potatoes.

5. Add the final tablespoon of oil to the pot. Add the sliced ginger and stir-fry for about 30 seconds until fragrant. Add the blanched pork ribs and toss them in the hot oil for 2-3 minutes until they are lightly browned.

6. Pour in the light soy sauce, oyster sauce, dark soy sauce, and salt. Stir everything together for another minute, ensuring the ribs are evenly coated in the glistening sauce.

7. Now, it’s time to cook the ribs until tender. Add enough water to just cover the ribs.

   • Pressure Cooker Method (Fastest): Transfer the ribs and liquid to a pressure cooker. Lock the lid and cook on high pressure for 10-15 minutes.
   • Stovetop Method: Simply bring the pot to a boil, then reduce the heat to low, cover, and let it simmer for 45-60 minutes, or until the ribs are tender.

8. Once the ribs are tender, transfer them and all their braising liquid back into your wok or large pot if you used a pressure cooker. Bring it to a boil.

9. Add the pre-fried potatoes and green beans to the pot. Stir gently, cover, and let everything simmer together for about 5-7 minutes, until the vegetables are cooked through but not mushy.

10. Drain the softened glass noodles and add them to the stew. They only need 2-3 minutes to cook. Stir them in and let the stew bubble away on high heat. The starch from the noodles and potatoes will help thicken the sauce beautifully.

11. Once the sauce has thickened slightly and the noodles are chewy, your stew is ready! Garnish with fresh chopped scallions and serve immediately.

A Bowl of Pure Coziness

Serving this stew feels like an event in itself. The moment you lift the lid, a cloud of savory steam fills the kitchen, promising warmth and comfort. Each bowl is a perfect landscape of textures and flavors: the impossibly tender pork that melts in your mouth, the creamy potatoes that have absorbed the rich, umami-packed broth, the slight snap of the green beans, and the fun, slippery chewiness of the glass noodles. It’s a complete and utterly satisfying meal on its own, best served hot in a deep bowl with a spoon to get every last drop of that incredible sauce. I truly believe this recipe will become a new favorite in your comfort food rotation. Give it a try, and let me know how it goes in the comments below. I’d love to hear about your experience