Suan cai bai rou

Method

1. 1 Boil the whole pork belly block with ginger and onion for 50 minutes.
2. 2 Allow the meat to cool completely in the boiling water before slicing it into thin 2 mm slices.
3. 3 It needs to be completely cool before you can slice it thinly and evenly; slicing it while hot will result in crumbly slices of varying thickness.
4. 4 Squeeze out the excess water from the pickled mustard greens, then slice them into very thin strips and rinse them once with water.
5. 5 Cook the pickled mustard greens in the meat broth for 20 minutes, then add the vermicelli and cook for 5 minutes.
6. 6 Arrange the slices of meat on top, then mix soy sauce with garlic, sesame oil, and sesame seeds to make a separate dipping sauce.

With an appliance

• Pressure cooker 1 hr

  Replace step 1: high-pressure boiling for 20 minutes, then release the pressure naturally and let it cool in the boiling water.