Pork and Vermicelli Stew
A traditional Chinese braised pork with vermicelli noodles, featuring pork, vermicelli, dried tofu skin, leafy greens, and peanuts.
Ingredients
pork
200 g
vermicelli
1 handful
tofu skin
to taste
leafy greens
100 g
peanuts
to taste
ginger
to taste
garlic
to taste
chopped scallions
to taste
oyster sauce
a pinch
soy sauce
to taste
salt
to taste
doubanjiang (broad bean paste)
to taste
dried chili peppers
4
chicken essence
a pinch
Instructions
1
Step 1
Ingredients: vermicelli (first blanch in hot water until soft, then drain), pork belly marinated with starch and soy sauce, leafy greens, tofu skin (soaked in cold water), pre-roasted peanuts, ginger, garlic, scallions, and dried chilies.
2
Step 2
Bring water to a boil, add the vermicelli, then turn the heat down to low and simmer gently.
3
Step 3
Heat oil in a wok and first stir-fry the soaked tofu skin until fragrant.
4
Step 4
Add the leafy greens and stir-fry together, seasoning with a little salt and oyster sauce.
5
Step 5
Spoon the stir-fried mixture over the vermicelli in the clay pot and raise the heat to medium-high.
6
Step 6
Next, sauté the ginger and garlic until fragrant.
7
Step 7
Add the pork belly and stir-fry.
8
Step 8
Add the soy sauce and doubanjiang.
9
Step 9
Finally add the dried chilies and stir-fry until fragrant.
10
Step 10
Transfer the cooked pork into the clay pot, sprinkle with the roasted peanuts, scallions, and a pinch of chicken essence, then drizzle with hot oil to finish.
