stewing cabbage and pork with vermicelli

How to Make Chinese Braised Pork with Cabbage and Glass Noodles

A hearty and comforting staple in Northern Chinese cuisine, braised pork with cabbage and glass noodles (白菜猪肉炖粉条) is a beloved dish that balances savory, sweet, and umami flavors. Here’s a simple guide to recreate it at home.

Ingredients:

500g pork belly (cut into bite-sized pieces), 1/2 a Napa cabbage (roughly chopped), 100g dry glass noodles (soaked until soft), 3-4 dried shiitake mushrooms (rehydrated and sliced), 1 tbsp ginger (minced), 3 cloves garlic (smashed), 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 500ml chicken or vegetable broth, and cooking oil.

Steps:

1. Sear the pork: Heat oil in a pot over medium-high heat. Add pork belly and sear until golden brown on all sides. Remove excess oil, leaving about 1 tbsp.

2. Aromatics: Sauté ginger, garlic, and shiitake mushrooms until fragrant, about 1 minute. Return pork to the pot.

3. Season and simmer: Add soy sauces, Shaoxing wine, sugar, and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes until pork is tender.

4. Add cabbage and noodles: Stir in cabbage and glass noodles. Simmer for another 10–15 minutes until cabbage is soft and noodles have absorbed the flavors.

5. Thicken (optional): For a richer sauce, mix 1 tsp cornstarch with 2 tbsp water and drizzle into the pot. Simmer for 2 minutes until slightly thickened.

Serve hot with steamed rice for a satisfying meal. This dish tastes even better the next day as the flavors meld further!