Sour Cabbage Stew (东北酸菜粉丝汆白肉)

A traditional Northern China winter dish. 

Ingredients

[PREPARE THE PORK BELLY]
Water - 4 cups
Pork belly - 1 lb 
Shaoxing wine (Chinese cooking wine) - 2 TBSP
Ginger - 4 slices
Green onion - 2 stalks
Sichuan pepper (Zanthoxylum 花椒) - 1 tsp
Star anise - 1
Salt - 1/2 tsp
[THE DIPPING SAUCE]
Garlic - 3 cloves (finely minced)
Light soy sauce - 2 TBSP
Sugar - 1/4 tsp
Chili oil (optional, to taste)

[FOR THE REST OF THE DISH]
Pickled Chinese cabbage - 1 lb
Vegetable oil - 2 TBSP
Ginger - 3 slices (julienned)
Green onions - 2 stalks (white part julienned, green parts chopped)
Oyster sauce - 1 TBSP
Chicken stock - 1 cup

Dried sweet potato starch noodles - 3 oz (soaked in water until soft)
White pepper - 1/4 tsp

Salt (to taste)

Steps

1. In a medium pot, add the water, whole pork belly, Shaoxing wine, ginger, green onions, Sichuan pepper, star anise, and salt. Cover and bring to a boil. Once boiling, reduce the heat to medium low, and simmer for 15 minutes.

2.  Remove pork belly from the pot to let it cool, and save the stock. 

3. Make the dipping sauce by combining the minced garlic, light soy sauce, sugar, and chili oil (if using) in a small bowl. Set aside.
4. Slice the sour cabbage about ¼" thick, transfer to a large metal bowl, and fill with fresh water. Agitate the vegetables in the water with your hands a bit, drain, and thoroughly squeeze out any remaining water from the cabbage. Set aside.

5. Once the pork belly is warm to the touch, slice it into 1/4" slices. Set aside.
6. In a thick-bottomed, relatively shallow pot (a clay pot, stone pot, or cast iron Dutch oven is ideal for retaining heat while eating), heat the vegetable oil, and add the ginger, scallion whites, and the sour cabbage. Stir-fry for 5-7 minutes, until any liquid has evaporated.

7. Strain the liquid used to boil the pork into the pot. Stir in the oyster sauce and chicken stock, and then add the sliced pork belly. Bring to a simmer, cover, and cook for 15 minutes over medium low heat.

8. Add the glass noodles, stir, and cover again. Cook for 2-3 more minutes.
9. Finally, stir in the white pepper and salt to taste. Top with the chopped green parts of the scallions, and serve immediately with the dipping sauce for the pork and the steamed rice.

Buttery Bubble Bread

I tried this soft, salty, and buttery pull-apart bread to serve as dinner roll. Kids like it.  

Ingredients

Active dry yeast - 2 1/4 tsp (1 packet) 
Warm water - 1 cup
Granulated sugar - 1/4 cup
Shortening - 1/2 cup (substituted with butter)
Large egg - 1 (substituted with 1/4 cup yogurt)
Salt - 1/2 tsp
All purpose flour - 4 cups
Butter - 1/2 cup, melted (for dipping)

Butter - 4 TBSP, melted (for topping)
Kosher salt - 2 tsp (for topping)

Steps

1. In the bowl of a stand mixer with a dough hook attachment, dissolve the yeast in warm water. Let it rest for 5 minutes. 

2. Add the sugar, shortening, egg (or substitute), and salt.
3. Turn the mixer on low and add 1 cup of flour at a time, adding a little more (or less) flour as needed. Knead (with the dough hook of the stand mixer) for 5-6 minutes, or until smooth.
4. Spray a medium bowl with nonstick spray; place the dough in the bowl. Cover  and let dough rise in a warm, draft-free area until doubled in size, about 1 hour.

5. When you are ready, punch the dough, turn it out onto a floured surface, and divide the dough into 30 equal-sized pieces. Mine is about 35g each ball. Form each dough piece into smooth balls.

6. In a medium bowl, melt the stick of butter and dip the dough balls in the butter. Place in a greased 9-inch Bundt pan, pouring any of the leftover butter on top. Cover and let rise until doubled in size, about 45 minutes.

7. Preheat the oven to 350°F.
8. Bake for 25-30 minutes. Remove from the oven and drizzle the 4 tablespoons of melted butter on the bread. Invert the Bundt pan onto a large serving plate.

9. Top with salt. Serve warm.

Garlic Steamed Clam

Easy 15 minute appetizer.

Ingredients

Unsalted butter - 4 TBSP

Fresh minced garlic - 1 TBSP
White wine - 1 cup (or sake)
Lemon juice - 1 TBSP
Fresh Clams - 3 dozens, rinsed and scrubbed
Optional garnish: Chopped fresh parsley, lemon wedges

Steps

1, In a large skillet, melt 3 tablespoons of the butter over medium heat. Add garlic and cook until fragrant (about 30 seconds).
2. Add wine and lemon juice. Bring to a boil.
3. Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.

4. Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with bread or over a bed of cooked pasta.