Beijing Sandpot White Pork
Select premium pork belly slow-cooked until tender. Slices are paper-thin and melt-in-the-mouth, paired with pickled cabbage and vermicelli in a savory broth, perfect for winter warming.
Ingredients
10 items- Pork belly 500 g
- Pickled Chinese cabbage (suan cai) 200 g
- Bean thread vermicelli (glass noodles) 50 g
- Ginger 3 slices
- Scallions 2
- Star anise 2
- Cooking wine (Shaoxing wine) 2 tbsp
- Broth or water 1000 ml
- Salt to taste
- White pepper powder a pinch
Nutrition
Steps （5 steps）
Place the whole pork belly in a pot with cold water; add ginger, scallions, and cooking wine. Bring to a boil over high heat, skim off froth, reduce heat to low, cover, and simmer for about 30 minutes until the meat is easily pierced with a chopstick. Remove and let cool.
Slice the cooked pork belly thinly, about 0.3 cm thick. Shred the pickled cabbage finely, rinse twice and squeeze dry. Soak the vermicelli in warm water for about 15 minutes until soft, then cut into shorter lengths.
Heat a claypot (sand pot) over medium heat with a little oil. Add ginger slices and scallion whites, stir-fry until fragrant, then add the shredded pickled cabbage and stir-fry for about 2 minutes until aromatic.
Arrange the white pork slices neatly on top of the pickled cabbage. Add cooking wine, pour in broth (or reserved pork cooking liquid) to submerge the meat. Add star anise, bring to a boil over high heat, then reduce to low and simmer covered for 20 minutes to let flavors blend.
Uncover, add the soaked vermicelli, and cook for another 3–5 minutes until the noodles are transparent and tender. Season with salt and white pepper. Gently stir, garnish with chopped scallions, and serve hot.
Tips
Cook the pork belly starting in cold water to remove impurities. Stir-fry pickled cabbage before simmering to deepen flavor. Slice the pork as thinly as possible for best texture.
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