Authentic Northeast Pork Belly Stewed with Pickled Cabbage

Overview

How to cook Authentic Northeast Pork Belly Stewed with Pickled Cabbage at home

Tags

• hot dishes
• old man
• northeastern cuisine
• winter recipes
• banquet dishes
• aniseed
• msg
• onions
• pork belly
• sauerkraut
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the peppercorns and put them into the spice box as shown in the picture. Cut green onion into sections and slice ginger, set aside.

   

2. 2 I'm lazy, so I bought ready-made shredded sauerkraut. (You can also buy sauerkraut and slice it yourself, then cut it into shreds.) After washing, squeeze out the water.

   

3. 3 Slice the pork belly into slightly thicker slices than stir-fry, so it tastes better when stewed.

   

4. 4 Put less oil in the pot (definitely less, about 1-2 spoons), add onion and ginger and stir-fry (don’t put all the cut parts in, leave some for later)

   

5. 5 When fragrant, add sauerkraut and stir-fry until slightly dry.

   

6. 6 Add 2-3 times more water than the ingredients, bring to a boil and pour into the pot (most wok-spoons are made of iron, and the soup will turn black if cooked for a long time)

   

7. 7 Add the green onions, ginger and peppercorns.

   

8. 8 After the pot is boiled, add the pork belly. After simmering for ten minutes, add salt, and after another twenty minutes, add MSG.

   

9. 9 It’s really delicious~ The pork belly is fat but not greasy, and the soup is delicious!