Napa Cabbage Braised Pork Belly with Potato Noodles
Updated: Apr 17, 2020
This is a classic dish from the Northeastern Region of China. It is braised aromatic pork belly with napa cabbage and potato noodles.
T was craving this after watching Shyo Video Yam Video on YouTube making this.
The best place to get this dish locally is in Richmond BC at "Northern Style Chinese Restaurant", but they were closed due to COVID-19. We tried google to look for a restaurant that served it, but could not find anything.
So here is my attempt after deciphering Chef Wang's 美食作家王刚 YouTube video...Enjoy!
Dong Bei Napa Cabbage Braised Pork Belly with Potato Noodles
1 tablespoon grapeseed oil 12 oz (340 g) pork belly with skin-on 3 scallions, cut in half 1 piece of ginger, smashed
3 cloves garlic, crushed 1 tablespoon low soy sauce
1 teaspoon dark soy sauce 1 tablespoon Shaoxing wine 1 1/2 cups water 2 whole star anise One small piece of cassia bark or cinnamon stick 2 small dried chili peppers, optional 200g napa cabbage, cut into 1/2-inch strips 60g dried potato noodles, soaked in warm water for 30 minutes
1 teaspoon rock sugar Salt and freshly ground white pepper
Heat the wok over high heat for 3 minutes, and then put the pork belly skin down. Press the pork belly into the hot pan until the skin is seared brown, about 1 to 2 minutes. This will help remove the hair off the skin and make it easier to cut. Remove the pork belly and clean under cold water.
Add water to the wok and heat over high heat. Meanwhile, cut the pork belly into 1" cubes. Once the water is boiling, add the pork belly to the hot water. Cook for about 1 minute. This will remove any impurities. Rinse the pork belly under cold water, and wash the wok.
Heat the oil in a hot wok over medium heat until it starts to slow dance. Add the pork belly and stir-fry for 3-5 minutes. Remove any extra oil leaving about 1 tbsp in the wok.
Add the rock sugar and fry for 1 minute until sugar is melted.
Next add the garlic, ginger, cassia bark, star anise, and the chili peppers, then stir-fry for 1 minute.
Add the dark soy sauce, light soy sauce, and Shaoxing wine will deglaze the bottom, and stir and mix for 30 seconds.
Add the water, green onion, and napa cabbage to the wok. Bring the mixture to a boil, reduce to a simmer cover and cook for 30 minutes.
Remove and discard the ginger, cassia bark, star anise, and green onions.
Uncover and add the soaked noodles. Turn up the heat and bring the mixture to a boil. Season with salt and pepper. Cook until the noodles reach your desired doneness, about 5 minutes. Adjust the seasoning as needed. Garnish with green onions.