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

Method11 steps

1. 1

   Prep the Glass Noodles

   预处理粉条

   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.

   锅内烧水，水开后放入干粉条，煮 5 分钟后同水一起倒出容器中，盖上盖子继续浸泡备用。

   ⏱5 min

   • 💡 Start with this step first; you can work on other steps while the noodles soak.第一步先做这个，期间可以进行其他步骤
   
2. 2

   Slice the Pork Belly

   切配五花肉

   Cut the pork belly into slices about 3mm thick and set aside.

   五花肉切成 3mm 厚的肉片，备用。

   ⏱2 min

   • 💡 Even slice thickness helps the meat cook at the same rate.肉片厚度均匀有助于受热同步
   
3. 3

   Cut the Napa Cabbage

   切配大白菜

   Wash the napa cabbage. Separate the tender leaves from the stems and cut each into 2 pieces. Set aside.

   大白菜洗净，将嫩叶与白菜帮子分开切成 2 份菜片，备用。

   ⏱3 min

   • 💡 Keep them separate because they require different cooking times.分开存放是因为两者成熟所需时间不同
   
4. 4

   Heat the Wok and Oil

   热锅起油

   Heat the wok, then add 10ml - 15ml cooking oil. Wait 10 seconds for the oil to heat up.

   热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高。

   ⏱15 sec

   • 💡 A hot wok with cool oil prevents the meat from sticking.热锅凉油可以防止肉片粘锅
   
5. 5

   Stir-Fry the Pork

   煸炒肉片

   Add the pork belly and stir-fry until the meat changes color.

   放入五花肉，保持翻炒至肉变色。

   ⏱2 min

   • 💡 Rendering some of the pork fat makes it more fragrant.煸炒出部分猪油会更香
   
6. 6

   Color the Pork

   肉片上色

   Add dark soy sauce and stir-fry for 1 minute to color the meat.

   加入老抽，炒 1 分钟，给肉上色。

   ⏱1 min

   • 💡 Stir evenly so every piece of meat is coated with color.翻炒均匀使每块肉都裹上颜色
   
7. 7

   Stir-Fry the Cabbage Stems

   炒制白菜帮

   Add the cabbage stems, salt, and light soy sauce. Stir-fry for 1 minute.

   加入白菜帮子，加入食用盐、生抽，炒一分钟。

   ⏱1 min

   • 💡 If it sticks, splash in 10ml of water.如果粘锅，可以烹入 10ml 水
   
8. 8

   Add Water and Braise

   加水炖煮

   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.

   加水没过所有食材，加入鸡精、十三香，沸腾后将火调小，然后等待 20 分钟。

   ⏱20 min

   • 💡 Slow braising over medium-low heat makes the meat more tender.中小火慢炖能让肉质更软烂
   
9. 9

   Prep the Glass Noodles

   处理粉条

   Drain the soaked glass noodles, cut them into small pieces, and set aside in a bowl.

   将浸泡好的粉条滤水，切成小段放入碗中备用。

   ⏱1 min

   • 💡 Cutting them into pieces makes them easier to eat.切段方便食用
   
10. 10

    Add the Tender Leaves and Glass Noodles

    加入嫩叶与粉条

    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.

    加入白菜嫩叶，炒匀后将粉条放在菜上方，加盖再煮 5 分钟。

    ⏱5 min

    • 💡 Placing the noodles on top prevents them from sticking to the bottom.粉条放上方可以防止糊底
    
11. 11

    Taste and Reduce the Broth

    尝味收汁

    Taste, turn off the heat, and reduce the broth as needed before serving.

    尝味、关火，适当收汁即可上桌。

    ⏱1 min

    • 💡 Adjust the amount of broth to your personal taste at the end.最后根据个人口味决定汤汁多寡