Pickled Cabbage and Pork Belly Stew with Glass Noodles
★★★★½ Editors’ rating 4.7
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Published October 29, 2026
9 ingredients
by WokBite Kitchen
15min Prep
45min Cook
60min Total
4Servings
MediumDifficulty
This is the kind of stew that shows up on a Northeast Chinese table when the weather turns cold: pork belly rendered until the fat runs clear, then simmered low with tangy pickled cabbage until the broth turns rich and sour-savory. Glass noodles go in near the end, soaking up all that flavor.
The trick is to sear the pork first so it releases its fat, then use that fat to bloom the aromatics. Rinse the pickled cabbage well so it stays bright rather than salty, and don’t rush the simmer — the pork needs time to turn tender and the broth needs time to deepen.
Ingredients
Tap an item to tick it off- 350 g pork belly, cut into bite-sized slices
- 3 dried or fresh large chilies
- 5 garlic cloves
- Salt, to taste
- 250 g pickled cabbage (suan cai), rinsed well
- 3 scallions
- Sichuan peppercorns, to taste
- 3 slices fresh ginger
- 100 g glass noodles (sweet potato vermicelli)
Method
1
Gather and prepare the ingredients: rinse the pork belly and cut it into bite-sized slices.
2
Soak the glass noodles in water for 20 minutes. Rinse the pickled cabbage several times under running water, then soak it in water for a few minutes.
3
Bring a pot of water to a boil, blanch the glass noodles for 2 minutes, then lift them out and return them to a bowl of water. Julienne the ginger and garlic, and cut the scallions into short segments.
4
Heat oil in a pot over medium-high heat until it shimmers. Add the pork belly and sear until the fat renders and the edges turn golden. Add the ginger, garlic, and scallions and stir until fragrant.
5
Add the pickled cabbage and toss a few times. Pour in enough water to cover the ingredients, bring to a boil over high heat, then reduce to medium and simmer for 30 minutes.
6
Add the blanched glass noodles and simmer for 20 minutes. Season with salt and simmer 10 minutes more, then turn off the heat and ladle into bowls.
Why this worksSearing the pork belly first renders its fat and gives the stew its savory backbone — don't skip it or the broth will taste flat. Rinse the pickled cabbage thoroughly; otherwise its salt will overwhelm the pot and you won't need to add much seasoning at the end. Add the glass noodles only after the pork is tender, since they soften quickly and will turn mushy if overcooked.
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