Braised Pork with Suancai

Method12 steps

1. 1

   Prep the Ingredients

   食材切配

   Cut the scallion (white part) into sections; cut 50g of ginger into sections and 50g into minced pieces; mince the garlic and set aside.

   大葱切段；生姜50克切段，50克切末；大蒜切末，备用。

   ⏱5 min

   • 💡 Use ginger in two forms: sections and minced.姜分为段和末两种用途
   
2. 2

   Prepare the Suancai

   处理酸菜

   Shred all the suancai and rinse it 2 to 3 times under water. Set aside.

   全部酸菜切丝，用水冲洗 2 ～ 3 遍备用。

   ⏱10 min

   • 💡 The number of rinses depends on taste: rinse twice if you like it sour, 3 to 4 times if you prefer it milder. Do not skip rinsing.冲洗次数取决于口味：喜欢酸冲2遍，怕酸冲3-4遍，不能不冲。
   
3. 3

   Blanch the Meat

   肉类焯水

   Place the spare ribs and pork belly in a saucepan and cover with cold water. Add all the scallion sections, 50g of ginger sections, and 20ml of cooking wine (Shaoxing). Bring to a boil over high heat, then wait 5 minutes. Turn off the heat, remove the spare ribs and pork belly, rinse under cold water to remove any scum, and set aside.

   排骨和五花肉入锅，倒入冷水淹没。放入全部葱段，50克生姜段和料酒20毫升。大火煮开后，等待5分钟。关火，将排骨和五花肉捞出，冷水冲洗掉浮沫，备用。

   ⏱10 min

   • 💡 Starting with cold water helps remove blood more effectively.冷水入锅更有利于去除血水
   
4. 4

   Cut the Meat

   改刀切肉

   Slice or cube the cooked pork belly and set aside.

   煮好的五花肉切片或者切块，备用。

   ⏱5 min

   • 💡 Keep the slice thickness even.切片厚度要均匀
   
5. 5

   Prepare the Wok

   准备炒锅

   Wash the previous pot and dry it thoroughly.

   将之前的锅洗干净，并且擦干。

   ⏱2 min

   • 💡 Be sure to dry it completely, otherwise the oil will splatter.一定要擦干，否则加入油会崩溅
   
6. 6

   Sauté for Aroma

   煸炒增香

   Add oil to the wok over medium heat. Add the minced ginger and garlic and sauté until fragrant. Add the pork belly and spare ribs. Pan-fry until golden brown, then add 10g of five-spice powder and 15g of light soy sauce. Stir with a spatula for 1 to 2 minutes.

   锅中加入油，开中火，放入姜蒜末爆香，放入五花肉和排骨。将五花肉和排骨煎至金黄，倒入10克五香粉和15克生抽酱油，用铲子翻动 1 ～ 2 分钟。

   ⏱5 min

   • 💡 Rendering the pork belly fat makes it more flavorful.将五花肉油脂煎出后口感更香
   
7. 7

   Stir-fry the Suancai

   翻炒酸菜

   Add the rinsed shredded suancai to the wok and stir-fry for 3 minutes.

   将冲洗好的酸菜丝加入锅中，翻炒 3 分钟。

   ⏱3 min

   • 💡 Stir-frying the suancai helps it absorb more flavor.酸菜炒过后会更入味
   
8. 8

   Add the Broth

   加入汤水

   Pour in purified water until it just covers the ingredients. Add 2 star anise. Turn up to high heat until the water boils. Reduce to medium heat, cover with a lid, and simmer.

   倒入纯净水至刚好没过食材，加入2颗大料，转大火，直到锅中水沸腾。转中火，盖锅盖焖煮。

   ⏱5 min

   • 💡 Add enough water all at once.水量要一次加足
   
9. 9

   Simmer Slowly

   耐心慢炖

   Wait 1.5 to 2 hours, until the pork belly is tender.

   等待 1.5 ～ 2 小时，直至五花肉软烂。

   ⏱105 min

   • 💡 You can test for tenderness by easily piercing the meat with chopsticks.可以用筷子轻松扎穿来判断软烂程度
   
10. 10

    Reduce the Sauce

    大火收汁

    Remove the lid and turn up to high heat to reduce the broth. Stir the ingredients until the remaining liquid just covers the bottom of the wok. Reduce to low heat and prepare to season.

    掀开锅盖，开大火收汤，翻动锅中食材直至锅中剩余水分只覆盖锅底，转小火，准备调味。

    ⏱10 min

    • 💡 Be careful not to burn the bottom while reducing; stir occasionally.收汤时注意不要糊锅，可以适当翻动
    
11. 11

    Final Seasoning

    最后调味

    Add 10g of salt and stir to combine.

    加入食用盐 10 克，搅拌均匀。

    ⏱1 min

    • 💡 Add the salt gradually, tasting as you go.盐可以一点一点加，边加边尝味道
    
12. 12

    Serve

    出锅

    Turn off the heat and serve.

    关火，出锅。

    ⏱1 min

    • 💡 Enjoy once plated.盛出后即可享用