Sauerkraut with white meat

Overview

The sauerkraut in the white meat absorbs the strong aroma of the meat, making it crispy and tender, and very refreshing; while the meat slices are fat but not greasy with the aroma of sauerkraut. You can eat it with a plate of garlic soy sauce to dip the meat slices, which is spicy and appetizing.

Tags

• hot dishes
• northeastern cuisine
• lunch
• dinner
• dried chili pepper
• northeastern pickled cabbage
• onions
• pork belly
• ginger
• salt

Ingredients

Steps

1. 1 Have materials ready.

   

2. 2 Place the pork belly in a pot under cold water, add the green onion and ginger segments and 1 tablespoon of cooking wine, and bring to a boil over high heat.

   

3. 3 After boiling, skim off the foam and continue cooking until chopsticks can be easily penetrated.

   

4. 4 Cut the sauerkraut into shreds and soak in water for 5 minutes.

   

5. 5 Slice onion and ginger, and cut dried chili into sections.

   

6. 6 Cut the cooked pork belly into large thin slices.

   

7. 7 Heat the oil in the pan, add onion, ginger, dried chili and sauté until fragrant.

   

8. 8 Add the dried sauerkraut and stir-fry over medium-low heat until the sauerkraut becomes fragrant.

   

9. 9 Move to a casserole (optional), add the soup used to cook the pork before departure, and add an appropriate amount of salt.

   

10. 10 Then add the sliced pork belly, bring to a boil over high heat, then turn to low heat and simmer for 15-20 minutes until the flavor is absorbed.