Pork Belly, Pickled Cabbage & Vermicelli Stew

Chinese Pork Belly, Pickled Cabbage & Vermicelli Stew

Introduction
This comforting Northern Chinese dish combines tender pork belly, sour and fragrant pickled cabbage , and chewy vermicelli noodles . Slow-simmered until the flavors fully merge, it's a hearty and warming stew that’s perfect for cold weather.

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Ingredients

Main Ingredients

• 400–500 g pork belly, sliced into thick strips

• 300 g Chinese pickled cabbage (suan cai), shredded

• 80–100 g dried sweet potato vermicelli

• 1 medium onion, sliced

• 1 piece ginger (6–8 slices)

• 3–4 cloves garlic, smashed

• 2–3 dried chili peppers (optional)

Seasonings

• 1 tbsp cooking oil

• 1 tbsp light soy sauce

• 1 tbsp Chinese cooking wine (Shaoxing wine)

• 1 tsp sugar

• ½ tsp white pepper

• 1–2 bay leaves (optional)

• Salt to taste

• Water or broth (about 1–1.5 liters)

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Instructions

Step 1: Prepare the Vermicelli

1. Soak the dried vermicelli in warm water for 20–30 minutes until softened.

2. Drain and set aside.

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Step 2: Render and Brown the Pork Belly

1. Heat a pot or wok without oil.

2. Add the pork belly and cook over medium heat to render out the fat.

3. Stir-fry until the pork becomes lightly golden and aromatic.

4. Add 1 tablespoon of cooking wine and stir to remove any meaty smell.

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Step 3: Stir-Fry the Aromatics

1. Push the pork to one side and add 1 tablespoon of cooking oil if needed.

2. Add the ginger, garlic, onion, and dried chilies.

3. Stir-fry until fragrant.

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Step 4: Add Pickled Cabbage

1. Add the shredded Chinese pickled cabbage to the pot.

2. Stir-fry for 3–5 minutes to release its sour aroma.

3. Add light soy sauce and sugar, mixing well.

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Step 5: Simmer the Stew

1. Pour in water or broth until the ingredients are fully submerged.

2. Add white pepper and bay leaves.

3. Bring to a boil, then reduce to low heat.

4. Simmer for 40–50 minutes until the pork belly becomes tender and the broth turns flavorful.

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Step 6: Add the Vermicelli

1. Add the softened vermicelli to the pot.

2. Simmer for another 10–15 minutes, allowing the noodles to absorb the broth.

3. Taste and adjust salt if needed.

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Step 7: Serve

Serve the stew hot. The pork should be tender, the pickled cabbage fragrant and sour, and the vermicelli chewy and fully infused with flavor.

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Tips for Best Flavor

• Use high-quality Northeast-style suan cai for authentic taste.

• The longer the stew simmers, the richer the flavor becomes.

• Sweet potato vermicelli works best because it stays chewy and doesn’t fall apart.