Sour Cabbage-Stewed Pork

酸菜白肉

Sour Cabbage-Stewed Pork — Home-styleHeilongjiang home cooking.

Ingredients

• pork belly, skin-on
• sour cabbage (fermented Chinese cabbage)
• ginger
• Shaoxing wine
• white pepper
• water

Instructions

1. Place pork belly in a large pot. Cover with cold water. Add ginger slices and 10 ml Shaoxing wine. Bring to boil, then reduce to low and simmer uncovered for 15 minutes. Skim foam thoroughly.
2. Remove pork, rinse under cool water, and pat dry. Cut into 4 mm thick slices — keep skin attached and aligned.
3. Rinse sour cabbage under cold water 3 times. Squeeze firmly to remove excess water, then chop into 2 cm pieces.
4. In clean pot, layer half the sour cabbage, then pork slices skin-side up, then remaining cabbage. Pour in remaining Shaoxing wine, white pepper, and 1200 ml water — liquid should cover by 2 cm.
5. Bring to gentle boil, then cover and simmer on low heat for 40 minutes. Uncover and cook 5 more minutes — broth should be clear, slightly tangy, and lightly oily. (Broth is translucent with fine oil droplets; meat slices curl slightly at edges)