Ingredients with Measurements:
- 1 pound pork belly, cut into bite-sized pieces
- 1 cup suan cai (Chinese sauerkraut)
- 4 cups water
- 2 cloves garlic, minced
- 1-inch ginger, sliced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- Salt and pepper, to taste
- 2 green onions, chopped
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the suan cai under cold water and squeeze out excess liquid. Set aside.
2. In a pot, add the pork belly, water, garlic, and ginger. Bring to a boil and then reduce heat to low. Simmer for 30 minutes.
3. Add the suan cai, soy sauce, Shaoxing wine, sugar, salt, and pepper. Stir well and continue to simmer for another 20 minutes.
4. Taste and adjust seasoning as needed. Add chopped green onions and turn off the heat.
5. Serve hot with rice or noodles.
- Time:
Preparation time: 10 minutes
- Cooking time: 50 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 6g
- Protein: 24g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Suan cai can be substituted with regular sauerkraut.
Variations:
- Add sliced shiitake mushrooms for an extra umami flavor.
- Use chicken instead of pork for a lighter soup.
- Add a beaten egg at the end for a more filling soup.
Tips and tricks:
- Rinse the suan cai well to remove excess saltiness.
- Simmer the soup over low heat to prevent the pork from becoming tough.
- Adjust the seasoning to your liking by adding more soy sauce or sugar.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed bok choy or broccoli
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the saltiness.
Food safety advice:
- Make sure to cook the pork thoroughly to prevent any foodborne illnesses.
Food history:
- Suan cai is a traditional Chinese ingredient made by fermenting cabbage in salt and spices.
Flavor profiles:
- Savory, sour, and slightly sweet
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Chinese