Ingredients for Stewed Pork Belly with Sauerkraut and Vermicelli
| Pork Belly 350g | Sauerkraut 500g |
| Vermicelli 1 bundle | Scallions as needed |
| Garlic 3 cloves | Star Anise 1 piece |
| Cinnamon 1 piece | Bay Leaf 1 piece |
| Cooking Wine 1 tbsp | Light Soy Sauce 2 tbsp |
| Dark Soy Sauce 1 tbsp | Black Vinegar 1 tbsp |
| Salt a pinch | Thirteen Spices a pinch |
| Peanut Oil as needed | Water as needed |
Recipe for Stewed Pork Belly with Sauerkraut and Vermicelli
Step 1
Wash the sauerkraut and squeeze out the water, cut the pork belly into strips, soak the vermicelli in cold water, slice the garlic, and chop the scallions.
Step 2
Heat oil in a pan and sauté the garlic slices and scallions until fragrant.
Step 3
Add the pork belly and stir-fry until it changes color.
Step 4
Add cooking wine, light soy sauce, dark soy sauce, and oyster sauce, continue to stir-fry.
Step 5
Add the sauerkraut and stir-fry evenly.
Step 6
Add water (just enough to cover the sauerkraut), black vinegar, salt, and thirteen spices. Bring to a boil over high heat, then simmer covered on low heat for 8 minutes.
Step 7
Add the soaked vermicelli, cover and continue to simmer over low heat for 15 minutes.
Step 8
Once the time is up, uncover and stir-fry over high heat until well mixed (if you want soup, you can skip this step).
Step 9
Enjoy your meal!
