Description
A healthy hot pot originating from Northeast China, where ultra-thinly sliced pork belly (Bairou) is swished in a clear broth of sour, lactic-fermented napa cabbage (Suancai).
Restaurants serving Sour Cabbage and Pork Belly Hot Pot
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Suan Baicai(Fermented napa cabbage)
- Thinly sliced pork belly(Bairou)
- Doufuru(Fermented tofu)
- Crab
- Dried shrimp
Instructions
- [Authentic Recipe]
- [Suancai] Salt napa cabbage and ferment naturally with lactic acid bacteria for weeks, making 'Suan Baicai' with strong tartness and umami.
- Put charcoal in a special copper pot with a central chimney.
- Boil water (or light chicken broth), massive shredded sour cabbage, crab, dried shrimp, and pork bones to create an exquisite sour umami broth.
- Boil skin-on pork belly, freeze it, and machine-slice it ultra-thin into translucent 'Bairou'.
- Swish the pork briefly in the hot sour broth, and dip in a sauce of 'Doufuru' (fermented tofu), sesame paste, and chive sauce.
Learn more Spice, substitutes, tips
Key spices
Lactic fermentation acidity
Substitutes at Japanese supermarkets
Store-bought sauerkraut, Pork belly slices
Pairing
Kaoliang liquor(Strong distilled spirit)
Trivia
[Trend] A magical hot pot where you eat massive pork belly without feeling heavy, thanks to the cabbage's lactic acid bacteria. Hugely popular among health-conscious women, creating long lines in cold Taipei winters.
Eating tips & etiquette
[Unique Eating] Let glass noodles (Fensi) absorb the sour soup—which has mellowed from the melted pork belly fat—at the end of the meal, and slurp every last drop!
Allergen
Pork, Soy, Crab, Shrimp, Sesame