Sour Cabbage-Stewed Pork
酸菜白肉 · suān cài bái ròu
Every New Year in Qiqihar, my uncle would dig aged suan cai from his buried crock — its sour tang cut through the Siberian cold. He taught me to taste the broth three times: before, mid-, and after stewing — ‘The acid must breathe, not shout.’
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- pork belly, skin-on带皮五花肉🛒 local500 g
- sour cabbage (fermented Chinese cabbage)酸菜🏮 asian400 g
- ginger生姜🛒 local20 g
- Shaoxing wine绍兴酒🏮 asian15 ml
- white pepper白胡椒粉🏮 asian1 g
- water清水🛒 local1200 ml
pork belly, skin-on: Choose even layers of fat and lean; avoid pre-sliced thin cuts
sour cabbage (fermented Chinese cabbage): Substitute Korean kimchi (no chili) or German sauerkraut (rinse well to reduce salt)
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Instructions
1Place pork belly in a large pot. Cover with cold water. Add ginger slices and 10 ml Shaoxing wine. Bring to boil, then reduce to low and simmer uncovered for 15 minutes. Skim foam thoroughly.
去腥关键在冷下锅+勤撇沫
2Remove pork, rinse under cool water, and pat dry. Cut into 4 mm thick slices — keep skin attached and aligned.
皮肉一体切，炖后不脱层
3Rinse sour cabbage under cold water 3 times. Squeeze firmly to remove excess water, then chop into 2 cm pieces.
攥干防汤过咸，利入味
4In clean pot, layer half the sour cabbage, then pork slices skin-side up, then remaining cabbage. Pour in remaining Shaoxing wine, white pepper, and 1200 ml water — liquid should cover by 2 cm.
酸菜垫底防糊，肉皮朝上保弹牙
5Bring to gentle boil, then cover and simmer on low heat for 40 minutes. Uncover and cook 5 more minutes — broth should be clear, slightly tangy, and lightly oily.
最后开盖收浮油，汤更醇正
🔍 Look for Low heat 40 分钟 · 40 minutesVisual: 汤清透、浮细油星；肉片边缘微卷Broth is translucent with fine oil droplets; meat slices curl slightly at edges
You know it's right when: 酸香转醇厚，不刺鼻Acidic aroma deepens but doesn’t sharpness
Tips
- · Never skip the initial blanching — it removes blood impurities and gamey odor.
- · Serve with steamed millet rice or plain steamed buns to balance acidity.
- · Leftovers taste better the next day as flavors fully integrate.
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
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
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
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