Sauerkraut Pork Belly Stew
Today I’m sharing a classic Chinese Northeastern dish—Pork Belly & Sauerkraut Stew! The acid from the sauerkraut cuts through the rich pork. It is the perfect winter meal served with rice.
1 lb pork belly
1/2 stick cinnamon
2 bay leaves
3 slices ginger
1/2 lb sauerkraut
5 cloves of garlics
1 thumb of ginger, sliced
2 spring onion
3 cloves of star anise
2 tablespoons of cooking wine
3 dried red chili
1/3 cup Sichuan Spice Chile Oil
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
3 tablespoons minced garlic
1 teaspoon salt
1 teaspoon sugar
2 fresh red hot small pepper, diced
1 teaspoon roasted sesame seed, optional
1 green part of green onion, thinly sliced
Step 1: Blanching the pork. In a medium-sized pot add the pork belly and enough water to cover it completely. Add half of the green onions and ginger. Cook over high heat until the water reaches a full boil. Boil for 5 minutes, using a fine mesh strainer (or a ladle) to skim and discard the brown foam from the top, until the liquid is clear. Strain the pork and reserve the blanching liquid. Rinse the pork with running tap water to stop the cooking and rinse away any scum that may have stuck to it. Once the pork belly is cool to the touch, cut think slices and set aside.
Step 2: Heat up a pan with 1 tablespoon of oil on high heat. Add the remaining half of green onion, ginger, dried red chili, and garlic. Stir fry for roughly 1 minute, add in the sauerkraut. Stir fry and let cook for 5 minutes. Then add in the pork belly blanching liquid from earlier. Add salt to taste. Place sliced pork belly on top of the sauerkraut. Bring up to a boil. Cover and let simmer for 25 minutes. In the mean time, mix everything together for the dipping sauce.