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
- 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.
- Rich in protein from pork backbone.
- Contains beneficial probiotics from sauerkraut.
- Provides carbohydrates from glass noodles.
- Spices add flavor with minimal calories.
