Ingredients
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
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
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.
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.
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.
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.
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