Photograph of the finished Suan cai bai rou

China · Ba chỉ luộc lát dưa cải Đông Bắc

Suan cai bai rou

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.4 kg
  • Photograph of Pickled mustard greens Pickled mustard greens 1.2 kg
  • Photograph of Glass noodles Glass noodles 320 g
  • Photograph of Ginger Ginger 120 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Sesame oil Sesame oil 60 ml
  • Photograph of Roasted sesame seeds Roasted sesame seeds 80 g

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.

Start cooking