Ingredients for Braised Pork Belly, Cabbage, and Vermicelli
| Cabbage 1 head | Pork Belly 500g |
| Vermicelli 1 bundle | Green Chili 1 |
| Spring Onion 1 stalk | Garlic 1 bulb |
| Lu tofu 300g | Salt to taste |
| Sliced Ginger 4-5 slices | Light Soy Sauce 1 tbsp |
| Dark Soy Sauce 1/2 tbsp | Star Anise Powder 3g |
| Pepper 3g | Sichuan Peppercorn Oil 3-4 drops |
| Olive Oil as needed | Seasoning Powder 5g |
Steps for Braised Pork Belly, Cabbage, and Vermicelli
Step 1
Clean the pork belly with flour and water, then cut into pieces.
Step 2
Heat oil in a pan, add ginger, garlic, and spring onion to fry until fragrant.
Step 3
Stir-fry the pork with seasoning oil, light soy sauce, bean paste, star anise powder, Sichuan peppercorn oil, and pepper. Add enough boiling water to cover the pork and braise for 1 hour, adding water multiple times during the process. Add salt when the pork is 90% cooked.
Step 4
Separate the leaves of the cabbage when cutting, then cut into pieces.
Step 5
Braise 1500g of pork belly, remove 1000g, leave 500g in the pot, add cabbage and stir-fry until 90% cooked.
Step 6
Cut the Lu tofu into pieces.
Step 7
Add soaked vermicelli to the pot.
Step 8
Stir-fry the tofu in the pot.
Step 9
Add the green chilies to the pot.
Step 10
Finally, add the seasoning powder and mix well.
Step 11
Plate the dish.
Step 12
For those who enjoy spicy food, drizzle some Haoji Spicy Sichuan Sauce.
