Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Northern China! This sour cabbage stew is not just a recipe; it's a flavor explosion that combines the tangy punch of fermented cabbage with melt-in-your-mouth pork belly. If you're tired of bland, boring stews and crave something that will make your dinner guests beg for seconds, this Northern Chinese classic is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Chinese
Serves: 6 servings
Ingredients
- Sour cabbage
- Pork belly
- Garlic
- Ginger
- Water
- Salt
- Pepper
Instructions
- Begin by preparing your ingredients. Rinse the sour cabbage under cold water to remove excess salt and sourness. Drain and chop it into bite-sized pieces. Set aside.
- Cut the pork belly into 1-inch cubes. This will allow for even cooking and better flavor absorption.
- Peel and finely chop the garlic and ginger. These aromatics will enhance the flavor of the stew.
- In a large pot or Dutch oven, heat a small amount of oil over medium heat. Once the oil is hot, add the pork belly cubes. Sauté until the pork is browned on all sides, which should take about 5-7 minutes.
- Once the pork belly is browned, add the chopped garlic and ginger to the pot. Stir frequently for about 1-2 minutes until fragrant, being careful not to burn them.
- Add the chopped sour cabbage to the pot and stir to combine with the pork and aromatics. Allow it to cook for about 5 minutes, stirring occasionally. This will help to meld the flavors together.
- Pour in enough water to cover the mixture, approximately 4-6 cups, depending on your desired stew consistency. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 45 minutes to 1 hour, stirring occasionally. This slow cooking will tenderize the pork and infuse the flavors.
- After the stew has simmered, taste and adjust the seasoning with salt and pepper as needed. Remember that the sour cabbage may already impart some saltiness, so taste carefully.
- Once the flavors are balanced, remove the pot from heat. Allow the stew to rest for a few minutes before serving.
- Serve the Northern Chinese Sour Cabbage Stew hot, garnished with fresh herbs if desired. It pairs wonderfully with steamed rice or noodles for a complete meal.
Tips
- Rinse the sour cabbage thoroughly to control the saltiness and sourness. This step is crucial for balancing the overall flavor of the stew.
- Choose a well-marbled pork belly for maximum flavor and tenderness. The fat will render during slow cooking, creating a rich, luxurious broth.
- Don't rush the cooking process! The magic of this stew happens during the slow simmer, which allows the flavors to develop and the meat to become incredibly tender.
- For an extra flavor boost, consider adding a splash of Shaoxing wine or a small amount of soy sauce when sautéing the pork and aromatics.
- If the stew becomes too thick during cooking, don't hesitate to add a little more water. The goal is a slightly soupy consistency that's perfect for spooning over rice.
- This stew tastes even better the next day, so don't be afraid to make it in advance. The flavors will continue to develop and meld overnight.
- For a complete meal, serve with steamed white rice or hand-pulled noodles to soak up the delicious, tangy broth.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 15g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
