Pork Stewed with Vermicelli

Name: Pork Stewed with Vermicelli
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Chinese
Ingredients: 200 g Pork belly (washed and cut into small pieces); 200 g Napa cabbage (washed and cut into strips); 100 g Vermicelli (soaked in warm water until soft); 10 Sichuan peppercorns; 2 Star anise; 1 slice Cinnamon bark; Stock, to taste; 50 g Cooking oil; 1 tbsp Soy sauce (for marinating cabbage); 1 tsp Salt; 1 tsp MSG

A Northeastern Chinese home-style dish of pork belly, napa cabbage, and glass noodles braised in a pressure cooker.

1h 25m

Easy

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Ingredients

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

Napa cabbage (washed and cut into strips) 200 g

Vermicelli (soaked in warm water until soft) 100 g

Sichuan peppercorns 10

Star anise 2

Cinnamon bark 1 slice

Stock to taste

Cooking oil 50 g

Soy sauce (for marinating cabbage) 1 tbsp

Salt 1 tsp

MSG 1 tsp

Instructions

Prep

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

Stew the pork

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

Stir-fry the cabbage

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

Combine and stew

Add the stock, vermicelli, Sichuan peppercorns, star anise, and cinnamon bark to the pressure cooker with the pork belly and stew together until fragrant. Stir in the MSG to finish.