stewing pork and pickled cabbage with vermicelli

How to Make Dongbei Pork and Pickled Cabbage Stew with Glass Noodles

Dongbei Pork and Pickled Cabbage Stew is a hearty, comforting dish from Northeast China, loved for its savory, tangy flavor and tender ingredients. Here’s a simple guide to making it at home.

Ingredients:

500g pork belly (cut into 2cm cubes), 300g pickled cabbage (soaked and sliced), 200g glass noodles (soaked in warm water), 1 tbsp cooking oil, 1 ginger slice, 3 garlic cloves, 1 dried chili (optional), 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 500ml water, and chopped green onions for garnish.

Steps:

1. Prepare the pork: Blanch pork cubes in boiling water for 2 minutes to remove impurities, then drain.

2. St-fry: Heat oil in a pot over medium heat. Sauté ginger, garlic, and chili until fragrant. Add pork and stir-fry until golden.

3. Simmer: Pour in water, light soy sauce, dark soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 30 minutes until pork is tender.

4. Add vegetables: Toss in pickled cabbage and simmer for 10 more minutes.

5. Finish: Add soaked glass noodles and cook for 5 minutes until translucent. Adjust seasoning if needed.

Garnish with green onions and serve hot with rice. This stew is perfect for cold days—warm, flavorful, and deeply satisfying!