Fermented Cabbage and Pork Belly Soup
酸菜白肉汤
English: Fermented Cabbage and Pork Belly Soup
Chinese: 酸菜白肉汤
Pinyin: suan cai bai rou tang
Literal: Sauerkraut white pork soup
Pickled cabbage was always something I associated with German and Eastern European cuisines, particularly in the form of sauerkraut. If someone had told me that it was also a common ingredient in Chinese cooking, I might have laughed at the idea. How could pickled cabbage possibly pair with those takeaway classics? But if there’s one thing I’ve learned over the years about Chinese food, it’s to always expect the unexpected. When I moved to Beijing, I discovered that pickles and ferments were everywhere in Northern China. From garlic to radishes, cucumbers to mustard greens, green beans to chilies, as well as fermented pastes and sauces, the range of preservation techniques were astonishing.
One standout among these preserved delights is suancai, Northern China’s take on fermented cabbage. It’s made from the long Chinese cabbage (or Napa cabbage), and fermented in large chunks, rather than shredded like traditional German sauerkraut. This preservation method has been a vital part of life in Northern China for thousands of years. Like other cold climates around the world, the region’s harsh winters made food preservation essential for survival. Families prepared for the long, bitter season by salting or fermenting meats, fish, and vegetables to ensure their food stores would last. Suancai, with its tangy flavour and long shelf life, became a staple in many households.
Fermented Cabbage and Pork Belly Soup (酸菜白肉汤 | suāncài báiròu tāng) is beloved by Northerners. It embodies the simplicity of many Dongbei (Northeast) dishes - taking a few common ingredients and pairing them perfectly. In this soup, the sharp, tangy suancai offsets the richness of the fatty pork belly, whilst the broth is subtle, seasoned with just a sprinkle of white pepper.
If you want to make a meal of it, consider adding some extras to the pot. Cubes of tofu bring a soft, creamy texture, while glass noodles soak up the broth beautifully. A handful of vegetables, such as leafy greens or mushrooms, can add even more depth and variety.
Serves 4
Ingredients
200g pork belly - thinly sliced
2 slices of ginger
3 teaspoons of Shaoxing wine
For the soup
1 thumb-sized piece of ginger - finely chopped
3 cloves of garlic - finely chopped
2 spring onions - finely chopped
1.5 litres (6 cups) of pork/chicken stock
1 star anise
1 tsp white peppercorns, lightly crushed (if using powder, use ⅛ teaspoon)
500g suancai (fermented Chinese cabbage) - rinsed and roughly chopped
Salt, to taste
Method
Note: Slicing belly pork can be incredibly frustrating. Either ask your butcher to slice it, or freeze it first, then slice.
Marinate the pork belly. Add the thin slices to a bowl, pour over the wine and the slices of ginger. Mix and leave for 5-10 minutes. Bring a pot of water to the boil. Add the pork slices, ginger and wine then blanch for 1-2 minutes, until just cooked. Both of these actions help to remove impurities from the meat and reduce the sweaty taste sometimes in pork. Drain and rinse the pork under cold water. Set aside.
2. Prepare the broth. In a large pot heat 1 tablespoon of oil over a medium heat. Add the ginger, garlic and spring onion and sauté until fragrant (1-2 minutes).
3. Add the blanched pork belly slices and sauté briefly to coat in the aromatics.
4. Pour in the stock. Add the star anise and crushed white peppercorns. Bring to a boil, then lower the heat to a simmer. Cook for 20-30 minutes to allow the flavours to meld.
5. Add the chopped suancai to the pot. Simmer for another 30-40 minutes until suancai has infused the broth with its tangy flavour.
6. Taste and season the soup with salt or white pepper. It’s traditional to serve the pot in the centre of the table and let guests ladle the soup into their own bowls.
