Stewed Pork Belly with Pickled Cabbage
A savory and fragrant dish featuring tender pork belly stewed with sour pickled cabbage, enhanced with aromatic spices and seasonings.
Ingredients
- 350gsour pickled cabbage
- 600gpork belly
- 3piecegarlic
- 3piecepepper
- 3piececoriander root
- 2tbsppalm sugar
- 3tbspsweet dark soy sauce
- 2tbspseasoning sauce
- 1Lwater
Nutrition (per serving)
Calories
487.5kcal (24.38%)
Protein
22.5g (45%)
Carbs
37.5g (13.64%)
Sugars
12.5g (25%)
Healthy Fat
22.6g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
How to make Stewed Pork Belly with Pickled Cabbage
Wash pickled cabbage leaves one by one and rinse with water several times until the water is clear. Squeeze out the water and cut the pickled cabbage into small or large pieces as desired. Wash the pork belly until clean.
Boil the pork belly with water for about 10 minutes until the skin is tight. Turn off the stove and drain the water.
Put a pan on the stove and add enough oil to cover the pork belly. When the oil is hot, add the boiled pork belly and fry until it is a nice yellow color and the skin is tight. This will prevent the pork from falling apart when stewed and will make it more fragrant and delicious. Drain the oil.
Put a pot or pan on the stove and add a little oil. Add the garlic, pepper, and coriander root and stir-fry until fragrant. Add the pickled cabbage, season with palm sugar, light soy sauce, seasoning sauce, and dark soy sauce, and stir-fry until well blended.
Add the fried pork belly, add enough water to cover the pork belly, cover with a lid, and simmer over medium-low heat for about 1-2 hours or until the pork is tender as desired. During this time, open the lid and flip the pork over to ensure that it is cooked evenly. Alternatively, use a pressure cooker for only 30 minutes. When the time is up, turn off the stove and serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
487.5kcal (24.38%)
Protein
22.5g (45%)
Carbs
37.5g (13.64%)
Sugars
12.5g (25%)
Healthy Fat
22.6g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Frying the pork belly until the skin is tight helps to prevent it from falling apart during stewing.
Using a pressure cooker can significantly reduce the cooking time.
FAQS
What is the best way to store leftover stewed pork belly with pickled cabbage?
To store leftover stewed pork belly with pickled cabbage, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Can I substitute pork belly with another cut of meat for this stewed pork belly recipe?
Yes, you can substitute pork belly with other cuts of meat such as pork shoulder or pork ribs. However, keep in mind that the cooking time may vary. Pork shoulder will take longer to become tender, while pork ribs may require less time. Adjust the cooking time accordingly to ensure the meat is tender and flavorful.
Is stewed pork belly with pickled cabbage suitable for a gluten-free diet?
The traditional recipe includes soy sauce, which typically contains gluten. To make this dish gluten-free, you can substitute regular soy sauce with gluten-free soy sauce or tamari. Always check the labels to ensure all ingredients are gluten-free, especially the seasoning sauce.
What are some good side dishes to serve with stewed pork belly and pickled cabbage?
Stewed pork belly with pickled cabbage pairs well with steamed jasmine rice or sticky rice to soak up the flavorful sauce. You can also serve it with a side of stir-fried vegetables or a simple cucumber salad for a refreshing contrast. For a complete meal, consider adding some fried tofu or a light soup.
How can I enhance the flavor of my stewed pork belly with pickled cabbage?
To enhance the flavor of your stewed pork belly with pickled cabbage, consider adding additional spices such as star anise or bay leaves during the simmering process. You can also experiment with adding a splash of rice vinegar for extra tanginess or a bit of chili for heat. Adjust the seasoning to your taste for a more personalized dish.
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Chef Big
(@chefbig29)
I am a Thai chef. Cooking mixed food Asian and Western I am a Thai chef. Cooking mixed food Asian and Western...
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