Suan Cai Bai Rou
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Suan Cai Bai Rou
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Suan Cai Bai Rou (Simplified/Traditional Chinese: 酸菜白肉; Pinyin: Suān cài bái ròu) is a Northeast Chinese (Dongbei) home and restaurant stew of fermented napa cabbage (suan cai) simmered with thick slices of pork belly ("white meat"). It is not the same dish as Sichuan Suan Cai Yu (fish with pickled mustard greens).
Characteristics
Broth is sour-savory and warming; pork is fatty and tender; cabbage is crunchy-soft. Often cooked in a pot for sharing in cold weather, sometimes with blood sausage in related "杀猪菜" spreads.
Ingredients (overview)
Northeast-style suan cai, pork belly, water or stock, ginger, scallion, optional chili or glass noodles. Distinct ingredient logic from Suan Cai Yu.
History and culture
Winter staple of Heilongjiang Food and wider Dongbei cooking, alongside Braised Pork with Vermicelli, Stewed Chicken with Mushrooms, and Di San Xian.
Serving and variations
Family-style pot with staple rice or noodles. See Heilongjiang Food; do not confuse with Suan Cai Yu.