How to Make Delicious Northeastern Chinese Sauerkraut and Glass Noodle Stew with Pork Backbone?

Q: Can I substitute the pork backbone with another type of meat?
A: Yes, you can use other cuts of pork or even beef, but the cooking time may vary.

Q: Is it necessary to use Northeastern Chinese sauerkraut?
A: Northeastern sauerkraut is preferred for its unique flavor, but you can use other types of sauerkraut if it’s not available.

Q: How long should I cook the glass noodles?
A: The glass noodles should be added towards the end of the cooking process and cooked just until they become soft, usually about 5-10 minutes.

Q: Can this dish be stored and reheated?
A: Yes, it can be stored in the refrigerator for up to 2 days and reheated on the stove or in the microwave.

Northeastern Chinese Sauerkraut and Glass Noodle Stew with Pork Backbone

Notes

Ingredients:

Northeastern Chinese Sauerkraut: 500g
Green Onion: 1
Ginger: to taste
Soy Sauce: to taste
Five-Spice Powder: to taste
Salt: to taste
Glass Noodles: a handful
Pork Backbone: 500g

Instructions:

Clean the pork backbone, removing blood and impurities, and set aside.
Heat oil in a pot, and stir-fry the pork backbone until browned.
Add hot water, green onion, ginger, and spices, and boil for 40 minutes on high heat.
Add the sauerkraut to the pot and continue boiling for another 20 minutes.
Finally, add the glass noodles and season with salt. Cook until the noodles are soft.
Remove from heat and serve hot.

Nutrition: