Pork and Pickled Cabbage Stew

Ingredients

• Pork belly or pork spare ribs
• Northeast Pickled Cabbage
• Scallion
• Ginger
• Garlic
• Salt
• Light Soy Sauce
• Five Spice Powder
• Cooking Wine
• Star Anise

Steps

1. Cut the scallions into sections. Cut 50g of ginger into sections and 50g into minced pieces. Finely chop the garlic and set aside.
2. Slice the pickled cabbage and rinse it 2 to 3 times with water; set aside.
3. Rinse according to personal taste: rinse 2 times if you like a sour taste; rinse 3 to 4 times if you fear the sourness. Do not skip rinsing, or the dish will be too sour.
4. Add the pork ribs and pork belly to the pot and pour in cold water to cover. Add all the scallion sections, 50g of ginger sections, and 20 ml of cooking wine. Bring to a boil over high heat and wait for 5 minutes. Turn off the heat, remove the ribs and pork belly, rinse them with cold water to remove any foam, and set aside.
5. Slice or cube the cooked pork belly and set aside.
6. Wash the previous pot thoroughly and dry it (otherwise the oil will splash when added).
7. Add oil to the pot, turn to medium heat. Sauté the minced ginger and garlic until fragrant, then add the pork belly and ribs. Fry the pork and ribs until golden brown. Add 10g of five-spice powder and 15g of light soy sauce, and stir-fry with a spatula for 1-2 minutes.
8. Add the rinsed shredded cabbage to the pot and stir-fry for 3 minutes.
9. Add pure water until it just covers the ingredients. Add 2 pieces of star anise, turn to high heat until the water boils. Reduce to medium heat, cover the pot with a lid, and let it simmer.
10. Wait for 1.5 to 2 hours until the meat is soft and tender (use chopsticks to easily pierce it).
11. Remove the lid, turn to high heat to reduce the sauce, and stir the ingredients until only enough water remains to cover the bottom of the pot. Turn to low heat in preparation for seasoning.
12. Seasoning: Add 10g of edible salt and mix evenly.
13. Turn off the heat and serve.