Pork Cabbage Claypot (猪肉白菜砂锅)
猪肉白菜砂锅 · zhū ròu bái cài shā guō
This is the dish my mother made when the first snow fell. Napa cabbage, pork, and a hint of glass noodle — simple, humble, perfect.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- pork belly, 2cm slices五花肉片🛒 local300 g
- Napa cabbage, chunks大白菜块🛒 local500 g
- glass noodles粉条🏮 asian50 g
- garlic cloves, whole整瓣大蒜🛒 local4 cloves
- light soy sauce生抽🏮 asian1 tbsp
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Brown pork in claypot 3 minutes, remove excess fat.
🔍 Look for Medium-high 3 分钟 · 3 minutesVisual: 肉边酥脆，油脂析出。Pork edges crisp, fat renders.
You know it's right when: 油脂清澈，不灰暗。Fat is liquid, not grey.
2Add garlic, stir 30 seconds.
🔍 Look for Medium heat 30 秒 · 30 secondsVisual: 大蒜香，微金黄。Garlic fragrant, golden.
You know it's right when: 辛辣蒜香。Pungent garlic aroma.
3Add cabbage, stir-fry 2 minutes until wilted.
🔍 Look for Medium heat 2 分钟 · 2 minutesVisual: 白菜变软，出水。Cabbage softens, releases water.
You know it's right when: 白菜塌软。Cabbage is wilted.
4Pour in 400ml water, add soaked noodles, bring to boil.
🔍 Look for High heat 5 分钟 · 5 minutesVisual: 汤汁冒泡，粉条变软。Broth bubbles, noodles soften.
You know it's right when: 滚沸。Rolling boil.
5Season with soy sauce, simmer 5 minutes. Serve.
🔍 Look for 5 分钟 · 5 minutesVisual: 粉条透明，白菜软。Noodles are translucent, cabbage is tender.
You know it's right when: 粉条弹牙但软。Noodles chew but tender.
Tips
- · Remove excess fat for a cleaner broth.
- · Soak glass noodles 10 minutes before adding.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
🥢 Ask HǎoWèi
Questions about technique, ingredients, substitutions, and flavor — answered from our verified cooking knowledge base.
What to serve with it
A complete Chinese dinner in one plan — pick one from each role.
What cooks say
Made this? Leave a note.
- No comments yet — be the first!
