Suan Cai Bai Rou, or Saurkraut and Pork Belly (酸菜白肉), has a long history, particularly in Northeast China, where it holds deep cultural significance. The dish is believed to have originated as a traditional Manchu delicacy. The Manchus used the method of pickling vegetables to combine sauerkraut with pork belly, creating this flavorful dish. Over time, Suan Cai Bai Rou spread and became a popular and beloved home-cooked meal in northern China.
Main Ingredients and Cooking Process
Main Ingredients
- Pork Belly: As the main ingredient in Suan Cai Bai Rou, the selection of pork belly is crucial. It is rich in protein and has an ideal fat content, contributing to the dish’s rich, savory flavor.
- Suan Cai (Pickled Chinese Cabbage): The key side ingredient in this dish, Suan Cai is packed with vitamin C, fiber, and probiotics, which help strengthen the immune system, promote gut health, and maintain a balanced gut microbiome.
Cooking Process
- Preparation: Wash the pork belly and slice it thinly. Cut the sauerkraut into strips and rinse it multiple times to reduce the strong sourness. Also, prepare seasonings like green onions, ginger, and garlic.
- Cooking the Pork Belly: Place the pork belly in a pot, adding appropriate amounts of water, green onions, ginger, and cooking wine. Simmer the pork belly over low heat until tender. Remove from the pot, drain the water, and let it cool.
- Stir-frying the Sauerkraut: Heat oil in a pan and sauté green onions, ginger, and garlic until fragrant. Then, add the sauerkraut and stir-fry evenly.
- Stewing: Add the cooked pork belly slices to the pan, along with some water or the broth from the pork belly. Bring it to a boil over high heat, then lower the heat to simmer for a while, allowing the flavors of the pork belly and sauerkraut to meld.
- Seasoning and Reducing: Add salt, chicken essence, or other seasonings to taste. Continue cooking until the soup thickens, and then serve.
Taste and Flavor
Suan Cai Bai Rou offers a delightful combination of flavors, with a sour, refreshing taste that whets the appetite. The pork belly becomes tender and flavorful after long stewing, and its richness complements the tartness of the sauerkraut, creating a unique taste profile. This dish has a layered texture that is refreshing and not greasy, making it an excellent pairing with rice.
