Dongbei Pork and Sauerkraut Stew (Suan Cai Bai Rou / 酸菜白肉)
Dongbei region
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Heilongjiang, Jilin, Liaoning — Dongbei region
II
Description
Northeastern Chinese winter comfort dish of pork belly and glass noodles simmered with suan cai (Chinese fermented Napa cabbage). The fermented cabbage provides a bright sour note and tenderises the pork. One of the defining dishes of Dongbei cuisine alongside jirou fan and di san xian. Often cooked in a traditional clay pot.
III
The Thread
—German kassler with sauerkraut
—Polish bigos (hunter's stew)
—Korean kimchi jjigae pork stew
IV
Flavour Context
Sour-rich-hearty from long-fermented cabbage and rendered pork fat; warming, deeply satisfying northeastern winter food
Pillars V — VII
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