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Chinese Braised Pork with Vermicelli (Zhūròu dùn fěntiáo）


A savory northern classic that brings rich pork flavor and silky vermicelli together in a single pot.



Main:

  • 500g (about 1 lb) pork belly (with skin)

  • 100g dried sweet potato vermicelli (or mung bean noodles)

Aromatics:

  • 4–5 slices of ginger

  • 4 cloves garlic (smashed)

  • 2 green onions (cut into sections)

Seasonings:

  • 1 tablespoon cooking wine

  • 2 tablespoons light soy sauce

  • 1 tablespoon dark soy sauce

  • 1 tablespoon oyster sauce

  • 1 teaspoon sugar (rock sugar preferred)

  • Salt to taste

  • Optional: a small piece of star anise or a bay leaf for added aroma

Oil:

  • 1 tablespoon vegetable oil

practice：

1. Prepare the Pork

  • Cut pork belly into bite-sized cubes.

  • Blanch in boiling water for 2–3 minutes to remove impurities.

  • Rinse with warm water and set aside.

2. Soak the Vermicelli

  • Soak dried vermicelli in warm water for 20–30 minutes until soft. Drain and set aside.

3. Sauté Aromatics

  • Heat oil in a wok or large pot.

  • Add ginger, garlic, and green onion. Stir-fry until fragrant.

4. Brown the Pork

  • Add pork belly to the pot.

  • Stir-fry until the meat is lightly golden and fat is starting to render.

5. Add Seasonings

  • Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, and sugar.

  • Stir to coat the meat evenly.

  • Pour in enough hot water to cover the pork (about 3–4 cups).

  • Optional: Add star anise or bay leaf.

  • Bring to a boil, then reduce heat to low and simmer for 40–50 minutes, until pork is tender.

6. Add Vermicelli

  • Once the pork is tender and broth has reduced slightly, add soaked vermicelli.

  • Simmer together for another 5–10 minutes, stirring occasionally to prevent sticking.

  • Season with salt to taste.

7. Serve

  • Garnish with chopped green onion or cilantro if desired.

  • Serve hot, ideally with steamed rice or a side of stir-fried greens.

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