Pork Stewed with Pickled Cabbage

Pork Stewed with Pickled Cabbage

　　As the saying goes, “No one is closer than your maternal uncle, and nothing is more delicious than pork.” It is said that Pork Stewed with Pickled Cabbage has a history of over a hundred years in the Hetao region and is considered a unique delicacy there. Countless Dengkou locals have grown up enjoying this dish.

　　Every October, families across the Hetao area—both urban and rural—pickle pickled cabbage (including varieties such as green-veined leaf, flat head white, and round head white), placing the cabbage into large jars. The size of the jar depends on the amount of cabbage. The cabbage is layered with salt, without adding water, then pressed down with appropriately heavy stones for 10–15 days until it’s ready to eat. The resulting pickled cabbage is yellowish-green in color, full of moisture, and can be eaten until new vegetables come to market around May or June of the following year. In the leaner years, pickled cabbage stewed with potatoes could serve as half a year’s supply of side dishes. Pork Stewed with Pickled Cabbage served with millet-pulled rice is considered a top-tier meal.

　　The people of Hetao once had a saying: “Whether you have money or not, slaughter a pig for the New Year.” When the weather turns bitterly cold, every household in the Hetao region slaughters a pig, and where there’s pork, there’s Pork Stewed with Pickled Cabbage. The most distinctive version is made with pork from the pig’s head and neck area. In rural areas, pig slaughtering is a major event, with neighbors all coming together to help. A huge pot of aromatic, mouthwatering pork head and neck stewed with pickled cabbage surpasses all other delicacies. The preparation of this dish is also very particular. Fresh pork is cut into thick, large slices, which are stir-fried in a pan until the fat renders out and the meat turns golden. Then scallions, garlic, salt, Sichuan peppercorns, star anise, and soy sauce are added. Once the meat is seasoned, water is poured in, and it is simmered slowly. When the meat is about 70% cooked, potato chunks are added, and then chopped, rinsed, and squeezed dry pickled cabbage is placed on top, covered with boiling water until it just submerges the ingredients. The pot is then covered and left to simmer for about an hour before serving. Of course, based on personal preference or family resources, additional ingredients like tofu or glass noodles may also be added.

　　Authentic Hetao-style farm-style pork stew with pickled cabbage is soft and tender in texture, tangy yet fragrant, with plenty of meat that lacks any gamey flavor—tender, melt-in-the-mouth, rich but not greasy. The pickled cabbage is smooth, refreshing, and tasty, with a broth that is not too thick or dry. It is both a fine dish for entertaining guests and an excellent everyday home meal. When eating fatty pork, if paired with a few cloves of garlic, the flavor becomes even more delicious, and it can also help reduce cholesterol in the fat. At the end of the meal, drinking a bowl of hot, water-soaked pickled cabbage soup is “absolutely heavenly!”

　　Pork Stewed with Pickled Cabbage varies in taste depending on who prepares it. The Hetao region boasts many skilled chefs, and as a result, this folk dish has spread far beyond the region. In major cities like Beijing, Shanghai, and Lanzhou, restaurants proudly display signs advertising Hetao-style Pork Stewed with Pickled Cabbage, all enjoying brisk business.

　　Source: People's Government of Linhe District