「Pork and Sauerkraut Stew」

Ingredients and amounts

• 1500 g pork ribs or pork belly (total)
• 1000 g Northeast Chinese sauerkraut
• 1 scallion
• 100 g ginger
• 4 cloves garlic
• 10 g salt
• 15 g light soy sauce
• 10 g five-spice powder
• 20 ml cooking wine
• 2 star anise

Step-by-step method

1. 1

   Step 1

   Cut the scallion into sections. Cut 50 g ginger into sections and mince the remaining 50 g. Mince the garlic. Set aside.

2. 2

   Step 2

   Shred all the sauerkraut and rinse with water 2-3 times. Set aside.

3. 3

   Step 3

   Rinse times depend on taste: 2 times for more sourness, 3-4 times for less. Do not skip rinsing, or it will be too sour.

4. 4

   Step 4

   Place the ribs and pork belly in a pot, cover with cold water. Add all scallion sections, 50 g ginger sections, and 20 ml cooking wine. Bring to a boil over high heat, cook for 5 minutes. Turn off heat, remove ribs and pork belly, rinse with cold water to remove scum. Set aside.

5. 5

   Step 5

   Slice or chunk the cooked pork belly. Set aside.

6. 6

   Step 6

   Clean and dry the pot thoroughly to prevent oil splatter.

7. 7

   Step 7

   Add oil to the pot over medium heat. Sauté the minced ginger and garlic until fragrant. Add the pork belly and ribs. Fry until golden brown. Add 10 g five-spice powder and 15 g light soy sauce, stir for 1-2 minutes.

8. 8

   Step 8

   Add the rinsed sauerkraut and stir-fry for 3 minutes.

9. 9

   Step 9

   Add enough purified water to just cover the ingredients. Add 2 star anise. Bring to a boil over high heat, then reduce to medium heat, cover, and simmer.

10. 10

    Step 10

    Cook for 1.5-2 hours until the pork belly is tender (easily pierced with chopsticks).

11. 11

    Step 11

    Uncover, increase heat to high to reduce the liquid. Stir until only a thin layer of liquid covers the bottom. Reduce to low heat and prepare to season.

12. 12

    Step 12

    Season: add 10 g salt and stir well.

13. 13

    Step 13

    Turn off heat and serve.