pork and cabbage stewed vermicelli

Pork and Sauerkraut Stewed with Glass Noodles: A Complete Guide

Pork and sauerkraut stewed with glass noodles is a hearty, comforting dish rooted in Northern Chinese cuisine, loved for its tangy, savory flavors and tender textures. Here’s a simple yet delicious recipe to recreate it at home.

Ingredients:

- 300g pork belly, cut into 2cm cubes

- 400g sauerkraut, rinsed and drained

- 200g sweet potato glass noodles, soaked in warm water until soft

- 1 tbsp cooking oil

- 3 slices ginger, 2 cloves garlic (minced)

- 1 dried chili (optional)

- 1 tbsp light soy sauce, 1 tsp dark soy sauce

- 500ml water or stock

- 1 tsp sugar (to balance acidity)

- Green onions, chopped for garnish

Steps:

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

2. Aromatics: Sauté ginger, garlic, and dried chili until fragrant. Return pork to the pot.

3. Simmer: Pour in water/stock, light soy sauce, and sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 40 minutes until pork is tender.

4. Add sauerkraut: Stir in drained sauerkraut, cook for 15 minutes to let flavors meld.

5. Finish with noodles: Add drained glass noodles, dark soy sauce, and simmer for 5 more minutes until noodles are translucent and absorb the broth.

6. Garnish and serve: Sprinkle with green onions. Enjoy hot with steamed rice!

This dish balances the richness of pork, the crunch of sauerkraut, and the chewiness of glass noodles, creating a satisfying meal perfect for cold days. Adjust sauerkraut saltiness by rinsing more or less, and feel free to add carrots or tofu for extra texture.