Shredded Pork with Cabbage and Vermicelli Stew

Ingredients

• Five-spice pork belly
• Cabbage
• Dried potato vermicelli
• Chinese thirteen-spice blend
• Chicken bouillon/monosodium glutamate
• Edible salt
• Dark soy sauce
• Light soy sauce

Steps

1. Heat water in a wok/pan. Once boiling, add the dried vermicelli and boil for 5 minutes. Drain the vermicelli and the water into a container, cover it, and let it soak for later use (Prepare this step first; you can do the other steps while it soaks).
2. Slice the pork belly into 3mm thick pieces. Set aside.
3. Separate the tender leaves and the hard stalks of the cabbage and cut each into two pieces. Set aside.
4. Heat a wok/pan over medium heat and add 10ml - 15ml of cooking oil. Wait 10 seconds to allow the oil to heat up.
5. Add the pork belly and stir-fry until the meat changes color.
6. Add the dark soy sauce and stir-fry for **1 minute** to color the meat.
7. Add the cabbage stalks. Add salt and light soy sauce. Stir-fry for one minute (If the pan sticks, splash in 10ml of water).
8. Add water until it covers all ingredients. Add chicken bouillon and thirteen-spice blend. Once it boils, reduce the heat and **simmer for 20 minutes**.
9. Strain the vermicelli and cut it into small segments. Place it in a bowl to keep warm.
10. Add the cabbage tender leaves and stir-fry. Place the vermicelli on top of the cabbage, cover, and simmer for another **5 minutes**.
11. Taste the dish, turn off the heat, and reduce the sauce/thicken the broth if desired.