「Braised Pork Belly with Cabbage and Glass Noodles」

Ingredients and amounts

• 300g pork belly
• 500g napa cabbage
• 50g dried potato glass noodles
• 10g Chinese thirteen-spice powder
• 5g chicken bouillon powder
• 15g salt
• 5ml dark soy sauce
• 5ml light soy sauce

Step-by-step method

1. 1

   Step 1

   Bring water to a boil in a pot. Add the dried glass noodles and cook for 5 minutes. Pour the noodles and water into a bowl, cover, and let them continue soaking. (Do this first; proceed with other steps while soaking.)

2. 2

   Step 2

   Slice the pork belly into 3mm thick pieces. Set aside.

3. 3

   Step 3

   Separate the tender leaves of the napa cabbage from the stalks. Cut both into pieces. Set aside.

4. 4

   Step 4

   Heat a wok and add 10-15ml of cooking oil. Wait 10 seconds for the oil to heat up.

5. 5

   Step 5

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

6. 6

   Step 6

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

7. 7

   Step 7

   Add the cabbage stalks, salt, and light soy sauce. Stir-fry for 1 minute. (If the wok sticks, add 10ml of water.)

8. 8

   Step 8

   Add enough water to cover all ingredients. Add chicken bouillon powder and thirteen-spice powder. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.

9. 9

   Step 9

   Drain the soaked glass noodles, cut them into short sections, and place them in a bowl. Set aside.

10. 10

    Step 10

    Add the tender cabbage leaves to the wok and stir to combine. Place the drained noodles on top of the vegetables. Cover and cook for another 5 minutes.

11. 11

    Step 11

    Taste and adjust seasoning. Turn off the heat and let the sauce reduce.