Pork Belly and Sour Cabbage Casserole
Tender slices of boiled pork belly and tangy pickled cabbage simmered in a clay pot, a comforting hot pot rich in flavor.
Ingredients
8 items- Pork belly 500g
- Pickled cabbage 200g
- Vermicelli (mung bean noodles) 50g
- Ginger 3 slices
- Scallions 2
- Cooking wine 1 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
Nutrition
Steps （5 steps）
Wash pork belly; place in cold water with ginger, scallion sections, and wine. Boil on high, skim foam, then simmer on low 40 min until chopstick-tender.
Remove pork, let cool; slice thinly ca. 3mm. Strain and reserve cooking broth.
Shred pickled cabbage, soak 10 min, squeeze dry. Soak vermicelli in warm water 10 min until soft.
Layer ginger, cabbage, pork slices in clay pot. Add reserved broth, bring to boil on high, then simmer 15 min low.
Add vermicelli, salt, white pepper. Cook 5 min until vermicelli translucent. Sprinkle scallions and serve.
Tips
Serve with a dipping sauce of minced garlic, soy sauce, and sesame oil.
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