NortheasternMedium 45 min serves 3

Sauerkraut Pork Claypot (酸菜白肉煲)

Name: Sauerkraut Pork Claypot (酸菜白肉煲)
Total time: 45 min
Yield: 3 servings
Cuisine: Northeastern
Ingredients: pork belly, 1cm slices; Chinese cabbage (sauerkraut), chopped; garlic cloves, whole; star anise; Sichuan peppercorns; light soy sauce

酸菜白肉煲 · suān cài bái ròu bāo

家庭快手版 · Home version: 东北家常酸菜白肉，猪肉与酸菜互为提味，汤汁乳白。

In my grandfather's Liaoning home, this claypot was the hallmark of winter. Fermented cabbage and pork belly, slow-simmered until the fat melted into the sour broth — a dish that warmed you from the inside out.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

pork belly, 1cm slices五花肉片🛒 local400 g
Chinese cabbage (sauerkraut), chopped酸菜🏮 asian300 g
garlic cloves, whole整瓣大蒜🛒 local5 cloves
star anise八角🏮 asian1 piece
Sichuan peppercorns花椒🏮 asian1 tsp
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

1Sear pork belly slices in dry claypot 2 minutes per side until golden.
🔍 Look for Medium-high 每面 2 分钟 · 2 minutes per side
Visual: 脂肪析出，表面金黄酥脆。Fat renders, surface crisps golden.
You know it's right when: 滋滋声大但不冒烟。Sizzle is loud, not smoky.
2Add garlic, star anise, peppercorns, stir 30 seconds.
🔍 Look for Medium heat 30 秒 · 30 seconds
Visual: 香料出香，油变金黄。Spices release aroma, oil turns golden.
You know it's right when: 香料辛辣香气。Pungent spice aroma.
3Add sauerkraut, stir-fry 2 minutes until wilted.
🔍 Look for Medium heat 2 分钟 · 2 minutes
Visual: 酸菜变软，酸香释放。Sauerkraut softens, releases sour aroma.
You know it's right when: 酸香鲜亮，不刺鼻。Acid aroma is bright, not sour.
4Pour in 500ml hot water, bring to boil.
🔍 Look for High heat 3 分钟 · 3 minutes
Visual: 汤汁变乳白色。Broth turns milky white.
You know it's right when: 滚沸，汤色乳白。Rolling boil, white broth.
5Reduce to low, cover and simmer 20 minutes.
🔍 Look for Low heat 20 分钟 · 20 minutes
Visual: 汤汁微滚，猪肉软嫩。Broth simmers gently, pork is tender.
You know it's right when: 蒸汽匀速逸出。Steam escapes steadily.
6Season with soy sauce, simmer 3 more minutes. Serve.
🔍 Look for 3 分钟 · 3 minutes
Visual: 汤汁浓郁，猪肉筷子可入。Broth is rich, pork yields to chopsticks.
You know it's right when: 筷子轻松插入肉中。Chopsticks slide into meat easily.

Tips

· Render pork fat first — it flavors the entire pot.
· Acid from sauerkraut tenderizes meat naturally.

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

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

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