Northern Chinese Sour Cabbage Stew with Glass Noodles
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
524 kcal
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Course
Main Course
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Cuisine
Chinese
Northern Chinese Sour Cabbage Stew with Glass Noodles
Description
This stew begins by simmering pork belly or meaty pork ribs with aromatics including ginger, scallions, Sichuan peppercorns, star anise, and Shaoxing wine in water to build a rich broth. After partially cooking, the pork is set aside or allowed to continue cooking in the broth, which retains flavor.
Sour cabbage, which can be substituted with sour mustard or Chinese-style sauerkraut, is rinsed briefly to reduce saltiness and sourness, then squeezed dry. It is stir-fried with ginger, scallions, and oyster sauce using vegetable oil. The pork broth (optionally chicken stock) and seasonings like white pepper are added to form the stew base.
Soaked sweet potato starch glass noodles are incorporated last to absorb the savory, sour broth. The stew is served with a dipping sauce made from minced garlic, light soy sauce, sugar, and optional chili oil, offering a pungent contrast to the mellow stew flavors.
Ingredients
To prepare the pork belly:
- 4 cups water
- 1 pound pork belly (or double the amount of meaty pork ribs, i.e. 2 lbs/900g)
- 2 tablespoons Shaoxing wine
- 4 lices ginger
- 2 scallions
- 1 teaspoon Sichuan peppercorn
- 1 star anise
- 1/2 teaspoon salt
For the dipping sauce
- 3 cloves garlic (finely minced)
- 2 tablespoons soy sauce light
- 1/4 teaspoon sugar
- Chili oil (optional, to taste)
For the rest of the dish:
- 1 pound sour cabbage can substitute sour mustard or sauerkraut, Chinese type
- 2 tablespoons vegetable oil
- 3 lices ginger (julienned)
- 2 scallions (white part julienned, green parts chopped)
- 1 tablespoon oyster sauce
- 1 cup chicken stock (optional)
- 3 ounces sweet potato starch noodles or other dried glass noodles, soaked/prepared according to package instructions, dried
- 1/4 teaspoon white pepper
- salt (to taste)
Instructions
- Start by prepping the pork. In a medium thick-bottomed pot, add the water, whole pork belly (or ribs), Shaoxing wine, ginger, scallions, Sichuan peppercorns, star anise, and salt. Cover and bring to a boil. Once boiling, reduce the heat to medium/low, and simmer for 15 minutes.
- If using pork belly, remove it from the pot to let it cool, and save the stock. If substituting pork ribs, don’t remove them from the stock. Just turn off the heat and let them continue “cooking” in the hot broth while you prepare the rest of the dish.
- Make the dipping sauce by combining the minced garlic, light soy sauce, sugar, and chili oil (if using) in a small bowl. Set aside.
- Slice the sour cabbage about ¼” (0.6 cm) thick, transfer to a large metal bowl, and fill with fresh water. Agitate the vegetables in the water with your hands a bit, drain, and thoroughly squeeze out any remaining water from the cabbage. This quick rinse will soften the saltiness and sourness of the cabbage. Set aside.
- Once the pork belly is warm to the touch (not hot), slice it into 1/4" (0.6 cm) slices. Set aside.
- In a thick-bottomed, relatively shallow pot (a clay pot, stone pot, or cast iron dutch oven is ideal for retaining heat while eating), heat the vegetable oil, and add the ginger, julienned scallion whites, and the sour cabbage. Stir-fry for 5-7 minutes, until any liquid has evaporated.
- Strain the liquid used to boil the pork into the pot. Stir in the oyster sauce and chicken stock (optional if you like a more broth-like consistency), and then add the sliced pork belly (or ribs). Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
- Add the glass noodles, stir, and cover again. Cook for 2-3 more minutes, or according to the package instructions.
- Finally, stir in the white pepper and salt to taste. Top with the chopped green parts of the scallions, and serve immediately with the dipping sauce for the pork and the steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 45g | 69% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 54mg | 18% |
| Sodium | 798mg | 33% |
| Potassium | 353mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 13mg | 14% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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