Pork Stewed with Vermicelli

Name: Pork Stewed with Vermicelli
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 200g pork belly (washed and cut into small pieces); 200g napa cabbage (washed, cut into strips, marinated); 100g vermicelli noodles (soaked in warm water until soft); 10 Sichuan peppercorns; 2 star anise; 1 cinnamon bark; broth, to taste; 50g cooking oil; 1tbsp soy sauce (for marinating cabbage); 1tsp fine salt; 1/2tsp MSG

Pork belly slow-braised with Chinese cabbage and vermicelli in a pressure cooker—a hearty Northeastern Chinese home-style dish.

1h 20m

Easy

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Ingredients

pork belly (washed and cut into small pieces) 200g

napa cabbage (washed, cut into strips, marinated) 200g

vermicelli noodles (soaked in warm water until soft) 100g

Sichuan peppercorns 10

star anise 2

cinnamon bark 1

broth to taste

cooking oil 50g

soy sauce (for marinating cabbage) 1tbsp

fine salt 1tsp

MSG 1/2tsp

Instructions

Preparation

Wash the pork belly and cut into small pieces; wash the napa cabbage and cut into strips; soak the vermicelli in warm water until soft and set aside.

Stewing the pork

Place the pork belly into a pressure cooker and stew for about 30 minutes.

Stir-frying the cabbage

Add soy sauce and salt to the cabbage to marinate. Heat the wok, add a little oil, and stir-fry the marinated cabbage until fragrant.

Combined stewing

Add the broth, vermicelli, Sichuan peppercorns, star anise, and cinnamon bark into the pressure cooker with the pork belly and stew together until fragrant. Stir in MSG before serving.