Braised Pork with Vermicelli
A classic Northeastern Chinese home-style dish, pork belly braised until tender and flavorful, vermicelli absorbing the savory broth, rich and satisfying, perfect for cold winter days.
Ingredients
13 items- Pork belly 300g
- Sweet potato vermicelli 100g
- Scallion 1 stalk
- Ginger 1 piece
- Garlic 3 cloves
- Star anise 2 pieces
- Cassia cinnamon 1 small piece
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Rock sugar 10g
- Salt to taste
- Cooking oil 1 tbsp
Nutrition
Steps （8 steps）
Soak the sweet potato vermicelli in cold water for 1 hour until soft; drain. If short on time, use warm water for about 20 minutes.
Place pork belly in cold water with 1 tbsp cooking wine and a few ginger slices. Bring to a boil over high heat, skim off foam, boil for 2 minutes. Drain and rinse.
Heat 1 tbsp oil in a pot, add rock sugar. Cook over low heat, stirring constantly for about 2 minutes until sugar melts and turns amber.
Immediately add pork slices, turn to medium heat and stir-fry about 2 minutes until evenly colored. Add scallion, ginger, garlic, star anise, and cassia cinnamon; stir-fry until fragrant.
Add light and dark soy sauce, continue stir-frying for about 30 seconds to coat the meat well.
Add enough hot water to cover the meat (about 800 ml). Bring to a boil over high heat, then reduce to low heat, cover and braise for 30 minutes.
Lay the soaked vermicelli over the braised meat, continue cooking over low heat for 15 minutes until vermicelli becomes soft and translucent.
Uncover, turn to high heat to reduce the sauce. Add salt to taste, stir-fry for about 2 minutes until the sauce thickens. Sprinkle with chopped scallions and serve.
Tips
Choose pork belly with alternating lean and fat layers for best texture. Ensure vermicelli is fully soaked to avoid hard centers. When caramelizing sugar, use low heat to prevent burning. Adding cabbage or tofu can enhance the dish.
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