Braised Pork Belly with Sauerkraut

Name: Braised Pork Belly with Sauerkraut
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bag Sauerkraut; 150g Vermicelli (dry); 500g Pork belly; Some salt; 20g ginger; 20g shallot; 2 cloves garlic; 10 capsules pepper; 2 cloves Aniseed; 3 pcs Tree pepper; a little Cooking Wine

by Winter Solstice 2467

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Sauerkraut is a must-have dish for Northeast people in winter. Because it has a crisp and tender taste, bright color, appetizing and refreshing, sobering to remove greasiness; not only can increase appetite, help digestion, its most classic form of expression is stew, stewed with meat, only in this way will it reflect the most perfect Characteristic, the sauerkraut is crispy and tender, the soup is delicious, the meat is fragrant but not greasy.

Braised Pork Belly with Sauerkraut

1. The ingredients, vacuum bagged sauerkraut, fold open. Rinse it with clean water. Wash the sauerkraut and squeeze out the water. Be careful not to soak for a long time or rinse repeatedly. Lest the taste fades.

Braised Pork Belly with Sauerkraut recipe

2. Blanch the pork belly with boiling water to remove the grease on the skin and wash it

3. Add water to the pot, add the pork belly, green onion, ginger, garlic, pepper, aniseed, tree pepper, cooking wine, and cook until the pork belly is broken

4. Remove and slice

5. Add sauerkraut in the original soup, and stew the meat for 20 minutes

6. Add salt and vermicelli, cook until the vermicelli is cooked through and serve

Tips:
The water needs to be refilled at once when stewing. More is better. Because stewed sauerkraut everyone likes soup most.
If you can’t finish it, you can eat it next time. The sauerkraut is simmered for longer, the more flavorful it is.