Zhurou Dun Fentiao

Zhurou dun fentiao — pork belly braised with glass noodles — is one of the great comfort dishes of Dongbei cuisine and a fixture on cold-weather tables across China's northeast. Thick sweet potato starch noodles (fentiao) are added to a long-simmered braise of pork belly and napa cabbage, where they absorb the rich, spiced cooking liquid and turn luxuriously silky and fat. Together with suan cai (pickled cabbage) in its winter variation, this dish defines the spirit of dongbei home cooking.

Serves: 4

Ingredients

• 500g (1 lb) pork belly, cut into 4 cm (1.5 inch) cubes
• 150g (5 oz) dried sweet potato glass noodles, soaked in cold water 30 minutes
• 400g (14 oz) napa cabbage, cut into large pieces
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tbsp sugar
• 3 star anise
• 1 cinnamon stick
• 4 cloves garlic, crushed
• 3 slices fresh ginger
• 2 spring onions, tied in a knot
• 600ml (2½ cups) water or light stock
• Vegetable oil, 2 tbsp
• Salt to taste

Instructions

1. Blanch pork belly cubes in boiling water for 3 minutes. Drain and pat dry.
2. Heat oil in a heavy pot or clay pot over medium-high heat. Brown pork on all sides, about 5 minutes.
3. Add garlic, ginger, star anise, cinnamon, soy sauce, dark soy sauce, Shaoxing wine, and sugar. Stir and cook 1 minute.
4. Add water or stock. Bring to a boil, then reduce to a low simmer. Cover and cook for 40 minutes.
5. Add napa cabbage and drained glass noodles. Stir gently to submerge. Cover and cook for a further 15 minutes until noodles are translucent and have absorbed the broth.
6. Remove spring onions, star anise, and cinnamon. Adjust salt. Serve directly from the pot with steamed rice.

Cook's Notes: Sweet potato glass noodles (地瓜粉条) are essential for this dish — they hold their texture much better than mung bean vermicelli and have a pleasantly chewy bite. If the braise reduces too much before the noodles are done, add a splash of hot water.