Boiled White Pork

Boiled White Pork

　　Ingredients for Boiled White Pork:

Main ingredients: 250g pork rib meat (pork belly), 150g pickled Chinese cabbage;

Auxiliary ingredients: 50g vermicelli;

Seasonings: 15g cilantro, 10g Chinese chives, 20g red fermented tofu, 3g salt, 15g pickled Chinese chive flower, 3g MSG, 15g chili oil, 3g Sichuan peppercorn;

Features of Boiled White Pork: Salty and savory in taste, the white pork is rich but not greasy.

How to make Boiled White Pork:

1. First scorch the skin of the skin-on pork belly over an open flame until yellowed, then soak it in clean water, scrape and wash the skin, and rinse thoroughly.

2. Place the cleaned pork belly and water in a pot, bring to a boil, and cook until the pork is 70% done. Remove and drain the water to get boiled pork belly.

3. Slice the cooked pork belly into thin slices about 10cm long.

4. Rinse the pickled Chinese cabbage, slice each leaf thinly lengthwise, then cut into fine shreds crosswise, and squeeze out excess water.

5. Soak the vermicelli in water until softened, then cut it into shorter lengths and set aside.

6. Wash and clean the cilantro and Chinese chives, then cut them into sections and set aside.

7. In a pot, bring 500ml of pork broth to a boil, add the pork slices and pickled cabbage together, then add cilantro, Chinese chives, salt, MSG, and Sichuan peppercorns. Simmer over low heat for about 10 minutes, then add the soaked vermicelli, simmer for another 5 minutes, and pour into a large serving bowl. Serve with red fermented tofu, pickled Chinese chive flower, and chili oil for dipping.

Key tips for making Boiled White Pork:

1. The pork slices should be as thin as possible.

2. Pickled cabbage is essential and must be washed clean.

3. Chinese chives and cilantro can also be pre-seasoned with salt for extra flavor before adding to the soup, making the dish even more savory and delicious.