Poached White Pork

Poached White Pork

　　Thin rectangular slices of cooked pork are combined with washed and shredded pickled cabbage, along with cellophane noodles, and gently simmered to create this dish — one of Harbin’s most distinctive northeastern Chinese specialties. It is typically served with garlic sauce (made by mashing garlic into a paste, mixing it with soy sauce, and optionally enhancing the flavor with a bit of MSG and salt). The white pork is rich but not greasy, the vegetables are tender, and the broth is flavorful — all for around 20 RMB.

　　Cuisine: Northeastern Chinese　　

　　Cooking Method: Poaching　　

　　Sauce Consistency: No thickening

　　 Main Ingredients

　　Northeastern pickled cabbage, cooked pork belly

　　Ingredients

　　Soaked cellophane noodles

　　Seasonings and Other Ingredients

　　Clear broth, Sichuan peppercorn water, salt, MSG, pepper, white vinegar, cilantro, sesame oil

　　Cooking Process

　　Preliminary preparation → Cutting → Broth preparation and seasoning → Adding ingredients to poach → Heating until cooked → Garnishing with herbs → Plating → Final dish

　　Cooking Technique

　　Cut the pork belly into slices about 5 cm long and 1.5 mm thick. Shred and wash the pickled cabbage. Soak the cellophane noodles until fully softened. In a wok, bring the clear broth to a boil, then add the pork slices, pickled cabbage, and noodles. Once boiling, reduce to low heat, skim off any foam, and season with salt, MSG, and Sichuan peppercorn water. Simmer until fully cooked. Once done, stir in a small amount of white vinegar and pepper, then serve in a soup bowl garnished with cilantro and a drizzle of sesame oil.

　　Flavor Profile

　　Savory, tangy, and refreshing — stimulates the appetite.

　　Precautions

　　Do not cook for too long, or the pickled cabbage will lose its crispness. If the dish is not tangy enough, you can add an appropriate amount of white vinegar, but only after the dish is fully cooked, as adding it too early will cause the acidity to evaporate. Pepper also tends to volatilize, so it should be added after cooking.

　　Naming Method

　　The dish is named based on the cooking method and the main ingredient.