Sha Zhu Cai (Northeast Pork and Sour Cabbage Stew)
Eat an entire pig! White Hot Pot with Sour and Pork Flavors
Description
'Sha Zhu' means killing a pig. A festive winter pot from the freezing Northeast where every part of a slaughtered pig (including blood/offal) is boiled with 'Suan Cai', an intensely sour, lacto-fermented cabbage.
Restaurants serving Sha Zhu Cai (Northeast Pork and Sour Cabbage Stew)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork belly(Bai Rou)
- Suan Cai(Fermented cabbage)
- Pork bone broth
- Pork blood jelly
- Glass noodles
Instructions
- [Authentic Recipe]
- Uses all parts of a pig traditionally slaughtered before Lunar New Year in the freezing Northeast.
- Boil pork bones and pork belly blocks in a massive cauldron to create a rich, cloudy white pork broth (Gao Tang).
- Wash 'Suan Cai' (intensely sour lacto-fermented cabbage)—the soul of the dish—julienne it, and fry heavily in lard to mellow the acidity.
- Add the fried cabbage, thinly sliced pork belly (Bai Rou), pork blood jelly (Xue Dou Fu), and glass noodles into the broth.
- Move to a tabletop stove (or special chimney pot) and simmer continuously while eating.
Learn more Spice, substitutes, tips
Key spices
Intense lactic acidity of the Suan Cai
Substitutes at Japanese supermarkets
Sauerkraut (can substitute for the sour cabbage)
Pairing
Baijiu / Boiled Dumplings
Trivia
[Trivia] Its pungent sourness is polarizing, but for Northeasterners, it's a soul food they 'cannot survive winter without'. The pork blood jelly has zero odor and eats like firm pudding.
Eating tips & etiquette
[Unique Eating] The fatty pork belly slices (Bai Rou) are dipped into a special tabletop sauce of garlic, soy, black vinegar, and chili oil to cut the richness before eating.
Allergen
Pork, Soybeans