Northeastern Cuisine [Sour Pickled Cabbage with Boiled Pork]

Wash the pickled vegetables and squeeze out the water.

Use a knife to slice it horizontally into thin pieces all the way to the end of the cabbage. Usually, one batch of pickled cabbage can yield three slices.

The slices are made very thin;

Stack the slices of pickled cabbage in a slanted pile;

Cut the pickled cabbage into thin shreds with a knife;

Shredded pickled cabbage that has already been cut;

Put the pork belly into cold water with sections of green onion, slices of ginger, and spices; bring to a boil and skim off any blood scum, discard it. Cook the meat until it is 70% done, then remove and set aside.

Add oil to the pan and stir-fry the shredded onion and ginger until fragrant;

Add the shredded pickled vegetables and stir-fry to remove the astringent taste; you can also skip this step and cook them directly in the pot. Personally, I think pickled vegetables cooked this way taste better.

Add the stir-fried pickled vegetables into the pot with the boiled meat; simmer for about 30 minutes;

Slice the cooked meat thinly and set aside.

Put the sliced meat back into the pot and simmer over medium-low heat for 5 minutes. Season before serving by adding salt, a little chicken essence, and a small amount of light soy sauce (just a little, as adding too much will darken the color and make the pickled vegetables look less appealing).

Doesn't it look very tempting? The pork belly dipped in sauce tastes especially delicious, melts in your mouth, and isn't greasy at all. The excess fat has already been boiled out, and the sauerkraut soup is incredibly tasty and very refreshing.