Authentic Northeast Pork Belly Stewed with Sauerkraut

Authentic Northeast Pork Belly Stewed with Sauerkraut

by ご胤 Zi ゞ

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Ingredients

Authentic Northeast Pork Belly Stewed with Sauerkraut

1. Put the pepper aniseed into the seasoning box as shown in the figure. Cut green onion into sections, slice ginger and set aside.

Authentic Northeast Pork Belly Stewed with Sauerkraut recipe

2. I'm lazy, so I bought ready-made sauerkraut shreds. (You can also buy sauerkraut, and then cut it into shreds.) After washing, dry the water.

Authentic Northeast Pork Belly Stewed with Sauerkraut recipe

3. Slice the pork belly, which is slightly thicker than the stir-fried vegetables, so it tastes better when stewed.

Authentic Northeast Pork Belly Stewed with Sauerkraut recipe

4. Put less oil in the pot (be sure to put less, about 1-2 spoons), put the green onion and ginger in the pot (don't put all the cuts in, save a little for a while)

Authentic Northeast Pork Belly Stewed with Sauerkraut recipe

5. Add the sauerkraut and stir fry after the aroma is released, and fry until slightly dry.

Authentic Northeast Pork Belly Stewed with Sauerkraut recipe

6. Add 2-3 times the amount of water to the ingredients, boil and pour it into a boiling pot (most of the frying spoons are made of iron, and the soup will turn black after cooking for a long time)

Authentic Northeast Pork Belly Stewed with Sauerkraut recipe

7. Add green onion ginger and peppercorns to the large material box.

Authentic Northeast Pork Belly Stewed with Sauerkraut recipe

8. After boiling, add pork belly. Add salt after simmering for ten minutes, then add MSG after simmering for another twenty minutes.

Authentic Northeast Pork Belly Stewed with Sauerkraut recipe

9. It's really delicious~ The pork belly is fat but not greasy, and the soup is delicious!

Authentic Northeast Pork Belly Stewed with Sauerkraut recipe

Tips:

I have tried many ways to make sauerkraut. This is an absolute classic. The key point is that 1/sauerkraut must be dried before cooking, so that it will absorb the oil from the boiled pork belly. 2/ The pork belly must be raw and served directly! ! (Ps: Many people fry the meat first. That kind of meat is not only hard, but the oil is all fried, so the sauerkraut is not tasty.) 3/When frying the sauerkraut, the oil must be less, otherwise the stewed sauerkraut is greasy Yes, I can’t eat it!

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