Northeastern Vegetable-and-Meat Stew

Pork belly and seasonal vegetables slow-braised in one pot, seasoned with soybean paste and soy sauce until the liquid reduces and everything is meltingly tender.

Rooted in the northeastern communal-kitchen culture of agricultural society, making use of autumn-harvest vegetables and preserved pork through winter.

Served with steamed rice or flatbread, most commonly eaten in winter.

The homestyle version at northeastern restaurants captures the hearty throw-it-all-in spirit — served over rice, a comforting one-pot winter meal.