Braised Pork Belly with Pickled Cabbage and Vermicelli
Simple, delicious, with a bright tangy-spicy kick that makes it the perfect rice-pairing dish. Happiness couldn't be simpler!
Ingredients
Pork belly
250g
Pickled cabbage
half a head
Vermicelli noodles
a small handful
Green peppers
five
Pure water
as needed
Instructions
1
Step 1
Slice the pork belly into thin pieces and set aside.
2
Step 2
Wash the pickled cabbage thoroughly.
3
Step 3
Cut and set aside.
4
Step 4
Set the vermicelli aside.
5
Step 5
Wash the green peppers, remove the stems and seeds, slice them, and set aside.
6
Step 6
Place the pork belly in a wok over medium heat and stir-fry to render the fat (no oil needed in the pan). Dry-fry until golden brown. Once the fat is released, add the green peppers and stir-fry until fragrant, then add the pickled cabbage and stir-fry until fragrant. Add an appropriate amount of salt and a little dark soy sauce to season. Add water as needed depending on how much the vermicelli absorbs, and bring to a boil. Add the soaked vermicelli and continue cooking until the vermicelli is soft and smooth, then reduce the sauce.
7
Step 7
Plate and serve.
8
Step 8
Tangy, spicy, and delicious.
