cooking white pork with pickled cabbage in casserole

How to Make Clay Pot Pickled Cabbage with White Meat

Clay pot pickled cabbage with white meat is a comforting Northeast Chinese dish, loved for its rich broth and tender meat. Here’s a simple guide to recreate it at home.

Ingredients: 300g pork belly (preferably with some fat), 1 pickled cabbage (sliced), 1 dried tofu (cubed), 1 wood ear mushroom (soaked, sliced), 3 garlic cloves, 1 ginger slice, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp cooking wine, salt, white pepper, and sesame oil.

Steps:

1. Prepare the pork: Boil pork belly in water with ginger and cooking wine for 20 minutes until tender. Remove, cool, and slice thinly.

2. Sauté aromatics: Heat oil in a clay pot, stir-fry garlic and ginger until fragrant. Add pickled cabbage, stir for 2 minutes.

3. Combine ingredients: Place pork slices, dried tofu, and wood ear mushroom in the pot. Add water (just enough to cover ingredients).

4. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes. Season with light/dark soy sauce, salt, and white pepper.

5. Finish: Drizzle with sesame oil before serving. Enjoy the hot, sour, and savory flavors!

This dish pairs perfectly with steamed rice, making it a hearty meal for cold days. Adjust the pickled cabbage’s sourness to your taste!