---
title: "Braised Pork Belly, Napa Cabbage, and Sweet Potato Glass Noodles (白菜猪肉炖粉条)"
description: "Braised Pork Belly, Napa Cabbage, and Sweet Potato Glass Noodles is a classic Northeastern home-style braised dish. The broth is rich and savory, the pork belly is tender and fall-apart, the glass noodles soak up the meaty aroma and stay smooth and chewy, and the napa cabbage is sweet and refreshing. This dish balances meat and vegetables, providing protein, vitamins, and carbohydrates for a satisfying meal."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_bai-cai-zhu-rou-dun-fen-tiao.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_bai-cai-zhu-rou-dun-fen-tiao/"
---

# Braised Pork Belly, Napa Cabbage, and Sweet Potato Glass Noodles

**白菜猪肉炖粉条 · bái cài zhū ròu dùn fěn tiáo**

> Time: 45 min · Difficulty: Medium · Calories: 1880 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Braised Pork Belly, Napa Cabbage, and Sweet Potato Glass Noodles is a classic Northeastern home-style braised dish. The broth is rich and savory, the pork belly is tender and fall-apart, the glass noodles soak up the meaty aroma and stay smooth and chewy, and the napa cabbage is sweet and refreshing. This dish balances meat and vegetables, providing protein, vitamins, and carbohydrates for a satisfying meal.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_bai-cai-zhu-rou-dun-fen-tiao.jpg)

## Ingredients

- 300 g Pork belly (五花肉) — per serving
  - Tip: Choose bottom pork belly with alternating layers of fat and lean for the best texture.
- 500 g Napa cabbage (大白菜) — per serving
  - Tip: Pick napa cabbage with tightly packed leaves and no black spots, preferably yellow-heart variety.
- 50 g Sweet potato glass noodles (土豆干粉条) — per serving
  - Tip: Use high-quality sweet potato glass noodles for a smoother, chewier texture.
- 10 g Thirteen-spice blend (十三香) — per serving
  - Tip: Any regular store-bought thirteen-spice blend will work.
- 5 g Chicken bouillon powder (鸡精) — per serving
  - Tip: Used to enhance umami; adjust to taste.
- 15 g Salt (食用盐) — per serving
  - Tip: Regular iodized salt.
- 5 ml Dark soy sauce (老抽) — per serving
  - Tip: Used for color; do not use too much.
- 5 ml Light soy sauce (生抽) — per serving
  - Tip: Used to enhance umami and add saltiness.
- 15 ml Cooking oil (食用油) — per serving
  - Tip: Any regular vegetable oil will do.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Soup bowl, Pot lid

## Method (11 steps)

1. **Prep the Glass Noodles** — Bring water to a boil in a pot. Add the dry sweet potato glass noodles and cook for 5 minutes. Drain the noodles along with the water into a bowl, cover, and let them soak while you prepare the other ingredients.
   - Duration: 5 min
   - Tip: Start with this step first; you can work on other steps while the noodles soak.
   ![Step 1: Prep the Glass Noodles](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_bai-cai-zhu-rou-dun-fen-tiao/step_1.jpg)
2. **Slice the Pork Belly** — Cut the pork belly into slices about 3mm thick and set aside.
   - Duration: 2 min
   - Tip: Even slice thickness helps the meat cook at the same rate.
   ![Step 2: Slice the Pork Belly](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_bai-cai-zhu-rou-dun-fen-tiao/step_2.jpg)
3. **Cut the Napa Cabbage** — Wash the napa cabbage. Separate the tender leaves from the stems and cut each into 2 pieces. Set aside.
   - Duration: 3 min
   - Tip: Keep them separate because they require different cooking times.
   ![Step 3: Cut the Napa Cabbage](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_bai-cai-zhu-rou-dun-fen-tiao/step_3.jpg)
4. **Heat the Wok and Oil** — Heat the wok, then add 10ml - 15ml cooking oil. Wait 10 seconds for the oil to heat up.
   - Duration: 15 sec
   - Tip: A hot wok with cool oil prevents the meat from sticking.
   ![Step 4: Heat the Wok and Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_bai-cai-zhu-rou-dun-fen-tiao/step_4.jpg)
5. **Stir-Fry the Pork** — Add the pork belly and stir-fry until the meat changes color.
   - Duration: 2 min
   - Tip: Rendering some of the pork fat makes it more fragrant.
   ![Step 5: Stir-Fry the Pork](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_bai-cai-zhu-rou-dun-fen-tiao/step_5.jpg)
6. **Color the Pork** — Add dark soy sauce and stir-fry for 1 minute to color the meat.
   - Duration: 1 min
   - Tip: Stir evenly so every piece of meat is coated with color.
   ![Step 6: Color the Pork](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_bai-cai-zhu-rou-dun-fen-tiao/step_6.jpg)
7. **Stir-Fry the Cabbage Stems** — Add the cabbage stems, salt, and light soy sauce. Stir-fry for 1 minute.
   - Duration: 1 min
   - Tip: If it sticks, splash in 10ml of water.
   ![Step 7: Stir-Fry the Cabbage Stems](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_bai-cai-zhu-rou-dun-fen-tiao/step_7.jpg)
8. **Add Water and Braise** — Add water until it covers all the ingredients. Add chicken bouillon powder and thirteen-spice blend. Once boiling, reduce the heat and wait 20 minutes.
   - Duration: 20 min
   - Tip: Slow braising over medium-low heat makes the meat more tender.
   ![Step 8: Add Water and Braise](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_bai-cai-zhu-rou-dun-fen-tiao/step_8.jpg)
9. **Prep the Glass Noodles** — Drain the soaked glass noodles, cut them into small pieces, and set aside in a bowl.
   - Duration: 1 min
   - Tip: Cutting them into pieces makes them easier to eat.
   ![Step 9: Prep the Glass Noodles](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_bai-cai-zhu-rou-dun-fen-tiao/step_9.jpg)
10. **Add the Tender Leaves and Glass Noodles** — Add the tender cabbage leaves and stir to combine. Place the glass noodles on top, cover with the pot lid, and cook for another 5 minutes.
   - Duration: 5 min
   - Tip: Placing the noodles on top prevents them from sticking to the bottom.
   ![Step 10: Add the Tender Leaves and Glass Noodles](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_bai-cai-zhu-rou-dun-fen-tiao/step_10.jpg)
11. **Taste and Reduce the Broth** — Taste, turn off the heat, and reduce the broth as needed before serving.
   - Duration: 1 min
   - Tip: Adjust the amount of broth to your personal taste at the end.
   ![Step 11: Taste and Reduce the Broth](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_bai-cai-zhu-rou-dun-fen-tiao/step_11.jpg)

## Tips

- Sweet potato glass noodles take a long time to cook, so start with this step and use the soaking time to do other prep work.
- Tasting at the final step is very important. If the flavor is too mild or the ingredients are not fully cooked, continue braising with the lid on for a bit longer.

## Overview image

![Braised Pork Belly, Napa Cabbage, and Sweet Potato Glass Noodles — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/meat_dish_bai-cai-zhu-rou-dun-fen-tiao_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/白菜猪肉炖粉条.md

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---

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