Photograph of the finished Suan cai dun fen tiao (Dongbei pork and sauerkraut stew)

China · Thịt heo hầm dưa cải miến khoai

Suan cai dun fen tiao (Dongbei pork and sauerkraut stew)

1 hr 30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.1 lb
  • Photograph of Pickled cabbage Pickled cabbage 14.1 oz
  • Photograph of Glass noodles Glass noodles 5.6 oz
  • Photograph of Tofu Tofu 5.6 oz
  • Photograph of Pork bones Pork bones 11.3 oz
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Garlic Garlic 1.1 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.1 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Boil a whole pork belly with pork bones, ginger, and star anise for 40 minutes, reserving the broth for later use.
  2. 2 Drain the pickled mustard greens, cut them into very thin strips, and rinse them with water to reduce the saltiness.
  3. 3 Sauté the garlic in a little of the rendered fat, then add the pickled mustard greens and stir-fry for 5 minutes until fragrant and less pungent.
  4. 4 Pour in the meat broth, simmer over low heat for 30 minutes until the pickled vegetables are tender and the broth is flavorful.
  5. 5 Slice the boiled meat thinly, add it to the pot with tofu and vermicelli, cook for another 8 minutes, then season with pepper and sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 1 hr

    Replace step 1: boil the pork belly and bones under high pressure for 15 minutes, then release the pressure naturally for 12 minutes, reserving all the broth; the pickled mustard greens in step 4 should still be simmered with the lid open for 20 minutes, and the vermicelli noodles should only be added in step 5.

Start cooking