Q: Can I use a different type of meat for this recipe? A: While pork bones are traditional for this dish, you could experiment with beef bones for a different flavor profile.
Q: Is it necessary to wash the pickled cabbage before cooking? A: Yes, washing the pickled cabbage helps to reduce its sourness and saltiness. You can adjust the number of washes based on your taste preference for sourness.
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Sour Cabbage and Pork Bone Stew
Notes
- 1 Pork Bone (large)
- 1 Bag of Northeastern Sour Cabbage
- Green Onions and Ginger
- Appropriate amount of Cooking Wine
- Appropriate amount of Light Soy Sauce
- 1 Block of Tofu
- 2 Pieces of Star Anise
- Cooking Oil, Salt
- Chicken Powder (Monosodium Glutamate)
- Enough Water to cover the bones
- Start by boiling the pork bone in cold water with green onions, ginger, and cooking wine. After the water boils, blanch for 5 minutes.
- Remove the blanched pork bone, wash, and set aside.
- Rinse the sour cabbage twice in clean water. For a stronger sour taste, wash only once. Squeeze out the water.
- Place the pork bone in a pressure cooker. Add green onions, ginger, garlic, cooking wine, and enough water to cover the bones. Cook under pressure for 25 minutes.
- After the pork bone is cooked, in a separate pot, heat some oil and sauté green onions, ginger, garlic, and star anise. Then add the sour cabbage and stir-fry for 4 minutes.
- Open the pressure cooker, add the sautéed sour cabbage, tofu, a suitable amount of salt, two spoons of light soy sauce, and chicken powder. Bring to a boil over high heat, then simmer uncovered for 15 minutes.
- Serve the stew. Optionally, you can prepare a garlic sauce with light soy sauce for dipping.
- Rich in Protein from pork bone and tofu
- Contains Vitamins and Minerals from the vegetables
- Low in Carbohydrates
- Can be high in Sodium; adjust salt and soy sauce to taste