boiling white pork with pickled cabbage

Suancai Cai Bai Rou: A Simple and Savory Delight

Suancai Cai Bai Rou, a beloved Northern Chinese dish, combines the rich flavor of pork with the tangy crunch of pickled cabbage. Here’s a step-by-step guide to making this comforting meal.

Ingredients: 300g pork belly (preferably with some fat), 400g pickled cabbage (suancai), 1 ginger slice, 2 cloves (optional), 1 tbsp cooking wine, salt, white pepper, and sesame oil to taste.

Instructions:

1. Prepare the Pork: Rinse the pork belly, place it in a cold pot with ginger, cloves, and cooking wine. Bring to a boil, then simmer on low heat for 40-50 minutes until tender. Cool slightly, then slice thinly.

2. Soak the Suancai: Soak pickled cabbage in water for 20 minutes to reduce saltiness, then shred and squeeze out excess moisture.

3. Cook the Soup: In a pot, add 4-5 cups of water (or the pork broth). Bring to a boil, then add the shredded suancai. Simmer for 5-7 minutes until softened.

4. Combine and Serve: Return the sliced pork to the pot. Season with salt, white pepper, and a dash of sesame oil. Let it simmer for 2 minutes. Serve hot, garnished with cilantro if desired.

The dish balances the pork’s richness with the suancai’s acidity, creating a warm, satisfying meal perfect for cold days. Enjoy this homestyle classic with steamed rice!