Dinner · 90 min · chinese

Suan Cai Bai Rou

Pork belly does the heavy lifting here, with pickled napa cabbage rounding it out. A Chinese dinner that takes 90 minutes, start to finish.

Ingredients

• 1.5 lb Pork belly
• 1 lb Pickled napa cabbage
• 4 oz Glass noodles
• 4 Dried chiles
• 2 Star anise
• 4 slices Fresh ginger
• 4 cloves Garlic
• 6 cups Pork stock
• 0.5 tsp White pepper
• 3 Scallions

Steps

1. Simmer the pork belly in water with ginger and star anise 60 minutes until tender. Chill, then slice paper-thin — cold pork slices cleanly.
2. Rinse the pickled cabbage and squeeze dry. Layer it in a clay pot or Dutch oven with the pork slices fanned over the top.
3. Pour over the stock, add the chiles and garlic, and simmer 20 minutes so the flavors marry. The pickles mellow and the pork turns silky.
4. Soak the glass noodles 10 minutes, then nestle them into the pot for the last 5 minutes to drink up the broth.
5. Season with white pepper and serve from the pot with scallions on top. Northeastern winter food: sour, rich, and deeply comforting.

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