Vermicelli Noodles w/ Pork Belly and Cabbage Recipe

By Souped Up Recipes · 90 min

Ingredients

Instructions

1. Cut the pork belly into 1-inch cubes and put them in cold water with 6 slices of ginger, the green part of the leek and a drizzle of Chinese cooking wine. Bring to a boil on high heat, skim off the scum, then drain the pork and set it aside.
2. Slice the white part of the leek into 1/2-inch pieces at a 45-degree angle, crush and roughly dice 1-2 inches of ginger, and crush and peel 6-8 garlic cloves.
3. Split open 3-5 dried red chilies and gather 2 star anise and 1/2 tbsp Sichuan peppercorns.
4. Heat 2 tbsp oil with 1.5 tbsp sugar over low heat, stirring until it turns red or brown. Add the drained pork and raise to medium heat, stirring 3-5 minutes until charred.
5. Add the leek, garlic, ginger, chilies, star anise and Sichuan peppercorns and stir until fragrant. Add 2 tbsp soy sauce and 2.5 tbsp soybean paste and mix well.
6. Add 4-5 cups boiling water, transfer to a clay pot or Dutch oven and simmer the pork for 1.5 hours until tender.
7. Meanwhile, soak the sweet potato noodles in room-temperature water for 1 hour. Separate the napa cabbage stems from the leaves, slice the stems into 1/2-inch pieces and roughly chop the leaves.
8. When the pork is tender, check the liquid: add a little water if there is not enough to cook the noodles and cabbage, or reduce over high heat if there is too much.
9. Add the well-drained noodles and cabbage stems, stir, and simmer until the stems and noodles are cooked through. Taste and season with salt (the creator adds a little more than 1 tbsp).
10. Stir in the cabbage leaves, cook for 1 minute, then garnish with diced scallion and dried red chilies.

Summarized from Souped Up Recipes's video. Watch it for the details.

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