Pork and cabbage stewed vermicelli is a very classic northern home-cooked dish. Many northern friends will feel full after eating pork and cabbage stewed vermicelli with a bowl of rice. Let’s do it together.

Ingredients list

Main ingredients: pork belly with skin, tender cabbage, wide vermicelli;

Ingredients: rock sugar, red pepper, green onion, ginger;

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Seasoning: light soy sauce, dark soy sauce, salt;

Steps of cooking

1 Wash the pork belly and use a knife to scrape off any oil stains and dirt on the surface of the meat. …Then cut into pieces about 5 mm thick, marinate with cooking wine, soy sauce and green onions for about 15 minutes. You can cut it according to your own situation. It doesn't really matter if it's thin or thick, but if you cut it evenly, you can better make the meat evenly cooked.

2 Wash the cabbage and cut it into sections. The cabbage is relatively thick, so you can slice it into pieces so that it will mature better in the pot. The next step is to heat the pan, and just put the previously cut pork belly in. You can put a little less peanut oil, because the pork belly itself has fatty parts, and lard will naturally come out. You can first slowly fry the pork belly over low heat until both sides are golden brown, then add the red pepper, green onions, ginger slices and chopped cabbage segments and stir-fry together.

3 The next step is to put the vermicelli! The premise is that when the pork belly and cabbage are fried for about 5 minutes and the aroma comes out, we can add water (if you want to be faster here, you can add boiling water, it will boil quickly), and then add our seasonings. Add soy sauce, dark soy sauce, cooking wine, and salt to taste. When the water boils, simmer over medium heat for about half an hour. I believe everyone will have a question here, that is, do our vermicelli need to be soaked in water in advance? The answer is of course you don’t need to, because the cooking time is very long and the vermicelli will be cooked naturally. You can rest assured. However, if some friends are used to soaking in advance, of course that’s okay.

Tips:

For pork and cabbage stew, when we choose pork, it is best to choose pork belly. Because pork belly is relatively evenly fat and lean, it doesn't taste greasy because of fat meat, nor does it taste dry because of lean meat.