Dongbei Bai Cai Dun Rou

Dongbei bai cai dun rou is the very soul of northeastern Chinese winter cooking. Pork belly is slowly braised with napa cabbage (bai cai) and glass noodles in a simple but deeply savoury broth seasoned with soy, ginger, and star anise. The cabbage collapses into silky ribbons while the glass noodles soak up every drop of pork-rich liquid. Every household in Heilongjiang, Jilin, and Liaoning has its own version.

Serves: 4

Ingredients

• 500g (1 lb 2 oz) pork belly, skin on, cut into 3cm (1¼ in) cubes
• 600g (1 lb 5 oz) napa cabbage (bai cai), cut into large pieces
• 80g (3 oz) dried glass noodles (fern root or mung bean), soaked in cold water 30 minutes
• 2 tbsp (30ml) vegetable oil
• 3 tbsp (45ml) light soy sauce
• 1 tbsp (15ml) dark soy sauce
• 2 tbsp (30ml) Shaoxing rice wine
• 1 tsp sugar
• 4 slices fresh ginger
• 2 spring onions, cut into 5cm (2 in) sections
• 2 star anise
• 800ml (3⅓ cups) water
• Salt to taste
• White pepper to taste

Instructions

1. Heat oil in a large heavy pot over medium-high. Add pork belly cubes skin-side down. Fry 4–5 minutes until the skin browns and renders some fat. Turn and colour the other sides, 2–3 minutes total.

2. Add ginger slices and spring onions. Stir briefly. Pour in Shaoxing wine and let it bubble 30 seconds.

3. Add light soy sauce, dark soy sauce, sugar, and star anise. Stir to coat the pork. Pour over water — it should nearly cover the meat.

4. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cover and braise 40 minutes until pork is tender but not yet falling apart.

5. Add napa cabbage pieces — they will seem like a lot but will shrink dramatically. Push them down into the broth. Cover and cook a further 20 minutes until cabbage is very soft.

6. Add drained glass noodles. Stir gently and cook, uncovered, 5–8 minutes until noodles are translucent and have absorbed much of the broth. Season with salt and white pepper.

7. Serve directly from the pot at the table with steamed white rice.

Cook's Notes: The glass noodles must be soaked first or they will absorb too much liquid too quickly and stick. Adding cabbage in large pieces is deliberate — it collapses to the right size by the end. This dish improves overnight as the flavours meld; reheat gently over low heat.