所需食材
- 五花肉400g
- 宽粉条100g（干）
- 大白菜300g
- 葱段
- 姜片
- 八角2颗
- 生抽2汤匙
- 老抽1茶匙
- 料酒2汤匙
- 盐适量
- 糖½茶匙；食用油少许
食材准备
- 宽粉条提前用冷水泡软1小时，剪成15cm段
- 五花肉切成3cm块；白菜切大块
烹饪步骤
- 煸肉：锅中少油，下五花肉中火煸炒至微黄出油，加葱段、姜片、八角翻炒出香。
- 调味：烹入料酒，加生抽、老抽、糖翻炒均匀，使肉块上色。
- 加水炖：加热水没过五花肉，大火烧开后转小火加盖炖20分钟至肉半软。
- 下粉条：放入泡软的粉条和白菜，补少量热水，小火继续炖15-20分钟至粉条软糯入味。
- 收尾：加盐调味，大火略收汁即可出锅。
小贴士
- 东北宽粉条（地瓜粉）是正宗选择，吸汁后软糯Q弹
- 白菜要后放，炖太久会烂；粉条同理，要保持软糯不要糊
- 汤汁不用收太干，留点汤汁拌饭极香
Ingredients
- 400g pork belly
- 100g wide glass noodles (dry)
- 300g napa cabbage
- spring onion
- ginger
- 2 star anise
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp cooking wine
- salt
- ½ tsp sugar; oil
Preparation
- Soak dry glass noodles in cold water 1 hour until pliable. Cut into 15cm lengths.
- Cut pork belly into 3cm chunks. Cut cabbage into large pieces.
Steps
- Brown pork: Heat a little oil, fry pork belly on medium until lightly golden and some fat is rendered. Add spring onion, ginger and star anise, stir until fragrant.
- Season: Add cooking wine, both soy sauces and sugar. Toss until pork is coated and coloured.
- Braise: Add hot water to just cover pork. Bring to boil, reduce to low, cover and simmer 20 min until pork is half-tender.
- Add noodles: Add soaked noodles and cabbage. Add a splash more hot water if needed. Continue simmering on low 15–20 min until noodles are silky and have absorbed the braising liquid.
- Finish: Season with salt. Raise heat briefly to reduce slightly.
Tips
- Wide sweet potato glass noodles are the classic Northeast choice — they absorb the broth and become wonderfully silky
- Add cabbage late or it turns to mush
- Don't reduce too dry — the remaining broth is incredible over rice
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