Braised Pork Belly with Dried Shrimp and Vermicelli 蝦米粉絲燜腩肉

Succulent braised pork belly cooked with aromatic dried shrimp, tender vermicelli, and sweet Napa cabbage. A comforting and flavorful Cantonese home-style dish.

Nutrition (per serving)

Ingredients

• 500g Pork Belly
• 30g Dried Shrimp
• 100g Vermicelli
• 500g Napa Cabbage
• 3cloves Garlic
• 3 Ginger slices
• 2stalks Scallions
• 30ml Shaoxing Wine
• 45ml Light Soy Sauce
• 15ml Dark Soy Sauce
• 30ml Oyster Sauce
• 10g Sugar
• 2g White Pepper
• 200ml Chicken Broth
• 15ml Cooking Oil

Steps

1. Soak the dried shrimp in warm water until soft, then drain and set aside. Soak the vermicelli in warm water until pliable, then drain. Cut the pork belly into thick slices and the Napa cabbage into bite-sized pieces. Slice the garlic and ginger, and chop the scallions.
2. Blanch the pork belly in boiling water for 3-5 minutes to remove impurities, then rinse and drain well.
3. Heat cooking oil in a large pot or wok over medium heat. Add the sliced garlic and ginger, and the dried shrimp, sauté until fragrant.
4. Add the blanched pork belly to the pot and stir-fry for a few minutes until slightly browned.
5. Pour in Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
6. Add the Napa cabbage and vermicelli to the pot. Stir gently to combine.
7. Cover and continue to simmer for another 10-15 minutes, or until the Napa cabbage is tender and the vermicelli has absorbed the sauce.
8. Garnish with chopped scallions before serving hot.

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